Reviewed: Apr. 29, 2012

It was decent. I still overcooked the shrimp though. Maybe igniting the shrimp right after I put it into the skillet instead of after I cooked it briefly on one side and flipped them. I cut this recipe down to 3 servings and there was still way too much pasta so I would suggest cutting the amount of pasta at least in half unless you want to eat a plate of nothing but pasta. I did not have fresh tomatoes so I added a drained can of diced tomatoes.

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Reviewer:

LAD

Reviewed: Mar. 29, 2012

This is really good. I did everything as written only I used parmesan/romano cheese. DONT leave out the basil, soo good and accompanies the tomato flavor. You can taste the brandy and wine but it isnt overpowering. Might use 1.5 tsp salt instead of 2 thought because i thought it was a little much, but hardly noticable, still yummy! Thanks!!

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Reviewer:

Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Mar. 23, 2012

great and easy... I also added mushrooms and red pepper... great flavor!!!

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Reviewer:

Cindy

Reviewed: Feb. 23, 2012

I was looking for a quick shrimp/pasta dish. This was easy and delicious. It could easily be doubled for a large crowd. Serve with crusty bread and dipping oil and salad. Meal complete.

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Reviewer:

judyfischer

Reviewed: Jan. 9, 2012

Amazing! I made this with my boyfriend for family and friends and it was a hit. It was so tasty!

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Reviewer:

VJL290

Reviewed: Jan. 1, 2012

We made this recipe on a whim tonight. Craving shrimp. Kids weren't home, so could indulge in wine in the dish. This one met the requirements, with only a quick trip to the store. Followed another reviewer's advice and used canned petite diced tomatoes, drained. Made the sauce a little more runny, but we had crusty bread to soak it up. Good recipe, but next time we'll make it with half the pepper. Also, our store was out of green onions (!?), so we used a shallot. Tasted great. Our favorite is the champagne shrimp, but we didn't have champagne and it's Sunday - no liquor sales here. This recipe will be a good stand in.

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Reviewer:

J&RsMama

Reviewed: Oct. 28, 2011

Made exactly as written and this is excellent. Be sure to prep everything before you start cooking. Also let the brandy evaporate a little before you light it or you will have huge flames shooting out of the pan!

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Reviewer:

ArmyMom

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Cooking Level: Expert

Reviewed: Jul. 20, 2011

I want to like this recipe but I just can't. It was missing something so I was left unsatisfied after I ate it. My husband seemed to like it. I had to remove the shrimp after they were cooked because I didn't want them to get tough. I added the cooked shrimp back into the skillet after the wine and butter were added. Used 1/2 box noodles and 1/3 cup butter but kept everything else the same.

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Reviewer:

Melissa M.

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Des Moines, Iowa, USA

Reviewed: May 11, 2011

This was very good! After reading some reviews, it seemed like the shrimp needed less cook time. I sauteed the onion & garlic in the oil for a few min. then added the shrimp & brandy. Used sun-dried tomatoes. Turned out great!

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