Reviewed: Oct. 12, 2009

this was such a good meal--while some of the preparation work was slightly time consuming, my roommate and i werely to make this dish in our little joke of a kitchen and it turned out wonderfully! we were able to feed 5 people with plenty left over!

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katie

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Reviewed: Jul. 28, 2009

So yummy however I never used the brandy just white wine. Everyone loved it!!

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k_grenkow@hotmail.com

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Reviewed: Jul. 15, 2009

This is a high end restaurant recipe!! Very, very good! My husband does not like tomatoes so I used fresh mushrooms instead. I put the garlic, salt, pepper, mushrooms in while sauteing the shrimp. I wanted the flavors to blend. Quick and fabulous!

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R. Ballard

Cooking Level: Intermediate

Home Town: Newfields, New Hampshire, USA

Living In: Clearwater, Florida, USA

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Reviewed: Apr. 29, 2009

This is sooooo good and looks beautiful. Presented it on a nice white platter..definite an elegant dish!

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MICHELLENYR

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Reviewed: Mar. 16, 2009

Really fun to make, fast, & tastes good. Doubled the shrimp but everything else true to recipe.

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Okiemist

Cooking Level: Intermediate

Living In: Norman, Oklahoma, USA

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Reviewed: Feb. 21, 2009

This was not bad, but not great. Made only minor changes to the recipe based upon product availability (no fresh-used canned tomatoes, 1/2 shrimp/1/2 scallops, 1/4 less butter), so I think I got a pretty true taste of this, and it's just too bland. First thing Hubby said was it needed Essence, though S&P helped enough. MAYBE I'll try again but will add some kick -- maybe spice, chopped yellow onion or red pepper, dash of lemon juice.

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MttaLeslie

Cooking Level: Intermediate

Living In: Marietta, Ohio, USA

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Reviewed: Oct. 28, 2008

This was SO good. Very quick and easy weekday meal.

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B. Foster

Home Town: Indianapolis, Indiana, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 19, 2008

This dish is fantastic! Perfect when you want to make a "fancy" dinner for guests. Some Bread, wine, vinaigrette salad and it's better than any restaurant meal.

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jannfann1

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Reviewed: Oct. 13, 2008

Letting the sauce sit for a little will allow it to thicken sufficiently. Followed the recipe to the letter, and it came out beautifully. And to echo another reviewer, don't be intimidated by the lighting of the brandy... it was much less fiery and difficult than I'd imagined.

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jmoon

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 4, 2008

This is really one of the most amazingly delicious things I have ever eaten!

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TinuvielDancing

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Reviewed: Jun. 17, 2008

This was pretty good. i felt it needed a little bit more spice so i added a dash of red pepper flakes to it, but i didn't really notice them so maybe if i make this again ill add more. however my fiance wasn't impressed at all, he said it was good but i had better recipes so not to keep it.

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lillaurabean

Cooking Level: Intermediate

Home Town: Winlock, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: May 13, 2008

A great recipe even though I didn't have all ingredients on. I excluded the shrimp and onions, used grape tomatoes, added a pinch of sugar, and it was delicious!

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jbauer

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Reviewed: Dec. 22, 2007

I had to use frozen shrimp, 1/8 cup dried basil, and only used 1/4 cup butter but it was amazing. I'll definately keep and use this recipe again. Oh, I forgot to add the parmesan cheese until we were eating. I liked it better without, some of my family liked it better with, so I suggest waiting and letting individuals add their own.

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Jess

Cooking Level: Intermediate

Living In: Ozark, Alabama, USA

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Reviewed: Oct. 10, 2007

Quick, easy and delicous I used 1/2 " of noodles and it was plenty for three.

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Jean

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Reviewed: Jun. 4, 2007

My date & I made this last night. Incredible!!! Have everything prepped before you start cooking. I used whole wheat pasta & only 8 oz. A can of tomatoes (1/2 drained - I saved the juice in case I wanted to add more). The two changes I would make is to remove the shrimp after the brandy has cooked off & return to the pan at the end. I also would add the Parmesan to the finished plates, not while cooking. And 1/2 cup butter would have been overkill. 2 Tbs. is plenty. Will definitely make again.

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Dr. Cyndi

Cooking Level: Expert

Home Town: Wilmington, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Mar. 23, 2007

I liked it very much Family thought flavors a little overpowering - but said they would eat it again

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GCPate

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Feb. 27, 2007

OMG this was good. A couple of things, the grocery store near my house didn't have fresh basil, so I was stuck with using 1/8 cup dried. And, I accidentally (habit) crushed the garlic. And, one more thing, the box of fettucine I had was 1/2 way gone (of course I didn't realize this til it was too late) so I ended up with sauce laden pasta and shrimp. But man was it good. Try it, you'll like it.

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