Reviewed: Mar. 20, 2004

EXCELLENT! Would rate it a ten if I could! We used large frozen shrimp, organic spinach fettucine, and fresh tomatoes as well as the other ingredients as they were listed. Very quick to prepare. Reading the recipe I thought there might not be enough sauce, but there was plenty of nice (very rich) creamy cheese sauce. I was a little concerned about igniting the brandy since I have never done this before, but it was very safe and easy to do and I wouldn't want anyone to pass on this recipe because of this step. This dish tasted like something you would pay a lot for in a fine restaurant. Wonderful!! Thank you for the delicious and easy dish!

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COURTNEYSUNSHINE

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2004

This is a nice change from the usual shrimp/pasta dishes!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 27, 2003

This was a great recipe. I also used frozen uncooked shrimp from Market Day and this saved a lot of time. I made this for a dinner party and served it w/angel hair pasta that I pre-cooked. It was a hit. Thanks!

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10 users found this review helpful

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DIANE BULANDA

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Reviewed: May 7, 2003

Prepared this using frozen, deveined and peeled shrimp as a timesaver. Liked the flavor though I added more brandy. If I make it again, I would reduce the amount of oil and serve immediately. I had to reheat because my husband wasn't home yet and tasted like it lost something in the process. We all had to add additional cheese and black pepper as we ate.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Apr. 30, 2003

This was fantastic! We used Thin Spaghetti instead of Fettucini. I served it at a dinner party and it was a huge hit! Easy, fun and dee-lish! For the leftovers I had some asiago cheese in the fridge, so I added a few sprinkles. Yum! (one reviewer gave this a low rating because of "the time it took to de-vein the shrimp"...don't worry, you can buy them de-veined)

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drama_queen

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Reviewed: Apr. 3, 2003

This dish is excellant! I tried it with Sun Dried Tomatos and it added such flavor as well. All my friends love it, plus it is easy and quick to make. Way to go Steve!

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JIMINEYCRICKET

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Reviewed: Feb. 25, 2003

The iron chef himself would be impressed! The delicant flavor of the shrimp with the hint of brandy is the perfect entree to impress others without slaving for hours in the kitchen. It seems like some people are having problems with the shrimp preparation. Just have it done ahead of time at the market! This is definetly one of the best recipes of all time.

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SONYA HIGGINS

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Reviewed: Feb. 23, 2003

I tried this recipe for the first time and it was delicious. After reading several other reviews I was a little sceptical. To the one reviewer complaining about peeling 30+ shrimp some advice GET LARGER SHRIMP!!! and it would take less work. To the other reviewer about being too watery you need to pay more attention to detail. This was a thick and hearty meal if following the directions. A must taste recipe to enjoy.

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SLATES

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Reviewed: Feb. 19, 2003

This was delicious. It does take a bit of time to peel and devein 31-40 shrimp, but it was well worth it. My only other gripe was that the brandy didn't light up when I put a flame to it, although I didn't have a match (I was using a lighter). I took a full star off because it took so long to peel and devein the shrip... otherwise it would have been a 5-star meal. The rest of the prep work is EASY!! We will definitely have this again.

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DRIBBS

Cooking Level: Expert

Home Town: Lansdowne, Pennsylvania, USA

Living In: Morton, Pennsylvania, USA

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Reviewed: Feb. 13, 2003

I found this recipe watery, underdone (veggies) with the shrimp overcooked. If I were to prepare it again I think I would saute the onions and garlic in butter until translucent. Add the wine and tomatoes and reduce. The sauce (IMO) needs to be thicker. In a separate fry pan,w/ the olive oil cook the shrimp until just pink then flame with the brandy.

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JSFLETCH

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Reviewed: Feb. 13, 2003

I will serve this easy and elegant dish again for dinner guests. I combined scallops with the shrimp and also added fresh parsley.

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SCDJED

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Reviewed: Jan. 24, 2003

This recipe is quick, and easy to prepare. It's also nice that it's made up of items that normally have in my kitchen. I did make a few adjustments. Didn't have fresh tomatoes on hand so I used sun-dried tomatoes, with good results. Also had 1-1/2 #'s of shrimp so I increased the wine, and butter for more sauce. Served over linguine, but would imagine that it would taste great on it's own with sourdough bread to dip into the sauce.

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KEMI5

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Reviewed: Sep. 9, 2002

Loved this recipe. Doubled it for a dinner party and it was a hit. Even the kids loved it.

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GOOLIA66

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Reviewed: Jun. 24, 2002

This is the best pasta I've ever made. Better than most I've had at fancy restaurants. One important thing that made it good is that I used whole shrimp with heads and cooked them without peeling them. This way, the roe in the head adds a really nice flavor, 10 times better than peeled shrimp. I also only used about 2tbsp of butter instead half a cup. Make sure you use the ripest tomato you can find and use the wine that you will drink with dinner instead of cheap table wine. In my househould we rarely make the same recipe twice, but my husband has already asked me to make this again soon.

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