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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30 users found this review helpful

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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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31 users found this review helpful

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JIMINEYCRICKET

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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148 users found this review helpful

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SLATES

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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190 users found this review helpful

Reviewer:

LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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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32 users found this review helpful

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drama_queen

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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60 users found this review helpful

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KEMI5

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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61 users found this review helpful

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SCDJED

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

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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13 users found this review helpful