Reviewed: Jun. 15, 2012

I am not a pasta person and have been cooking for over 40 years and this had to be the best pasta dish I have ever tasted. Did the recipe exact and did not change 1 thing. Can't wait to make it again and again and again. If you have more recipes Steve....post them.

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Reviewer:

budsweeds

Reviewed: Jun. 15, 2012

Yum! I put the shrimp (26/30 ct) in for just a few seconds before adding the onions and garlic; they cooked perfectly without that extra time. Didn't get much flame when I lit the brandy but I cut the recipe in half so maybe there just wasn't enough to flare up. Cut the butter in half and that was still plenty; will try reducing further next time. Just ate the leftovers for lunch, can't wait to make this again! So easy. As mentioned in another review, make sure all your prep work is done before you start because this goes really fast.

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Reviewer:

Trish

Reviewed: Jun. 14, 2012

Okay- I made this tonight for the first time. Followed the recipe exactly but used sun dried tomatoes soaked in olive oil and some of the white wine. Better than most restaurants by far. Every age group present loved it, even my husband who doesn't eat much pasta and usually refuses shrimp. Get the good dry wine, fresh Parmesan, fresh basil, and medium to large deveined shrimp as suggested. You will NOT regret it! And have everything ready when you start. There is not much time from starting the pasta to finished dish.

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Reviewer:

PianoPam

Reviewed: Jun. 14, 2012

nice recipe but if you cook shrimp for 7 min total they are way overcooked and tough. I put the shrimp in for the last 2 min maximum for tender shrimp

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Reviewer:

jmosdell

Reviewed: Jun. 14, 2012

This recipe was awesome.... everyone loved it. I tripled it so I had to play around with some of the measurements. The only thing I changed was to add some sour cream at the end to thicken it up. Excellent....

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Reviewer:

Traci Ellison

Cooking Level: Intermediate

Living In: Miami, Florida, USA

Reviewed: Jun. 14, 2012

This was my first time lighting a meal on fire (on purpose). I made this exactly to recipe and it was easy and delicious. I didn't have brandy, so I bought an "airplane" bottle from the liquor store--only $1.50.

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Reviewer:

Melinda Spies

Reviewed: Jun. 14, 2012

I love shrimp and I love pasta. But you should never cook shrimp for more than two minutes tops. This recipe yields tough shrimp. I'll try this again, but I'll try to figure a way to dramatically cut the cooking time for the shrimp, while still imparting the garlic, brandy and onion flavors (maybe combining the cooked shrimp with the cooked tomatoes.)

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Reviewer:

Midwest Dave

Reviewed: Jun. 14, 2012

I made this exactly as written ... with one exception. I did not ignite the brandy. It was terrific. We'll have this often.

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Reviewer:

Jim978

Reviewed: Jun. 14, 2012

This recipe is so simple, yet truly delicious. I had a bottle of very dry rose wine already opened, so used that instead of the white wine. I would have given it 5 stars except that I found the shrimp a little tough; next tme I would probably give them a shorter cooking time.

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Reviewer:

Daisychain

Cooking Level: Expert

Reviewed: Jun. 13, 2012

I make a variation of this with a can of black olives (drained & sliced), more tomatoes (3 c total), more green onions (2 c total), clam juice (2 bottles), and another stick of butter... I think the clam juice really brings the flavors together! :)

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