The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 6, 2008
Delicious! After adding the spinach, I thought the sauce was quite thin, so I thickened with about 3/4 cup of marinara and a slurry (2 T of cornstarch mixed w/ 2T of water). Before serving, I topped with green onions & feta and enjoyed with a salad, bread and white wine. Truly fantastic dinner... thanks so much, submitter!
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Photo by Nicole Burdett

Cooking Level: Expert

Home Town: East Templeton, Massachusetts, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 28, 2008
FABULOUS recipe- one of my new favorites! I used I Can't Believe It's Not Butter lite and added more cajun, but this recipe is perfect how it is. Looks elegant and impressive, but really is sooo easy! Great job
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Photo by MicheleMary

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 30, 2008
I have to say that this recipe is pretty amazing. I have made it twice now and both times we have really enjoyed it!! Making it again next week for friends!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 25, 2008
This was delicious! I couldn't find orecchiette do I used whole wheat rotini instead, and it worked out great (the sauce was so good, no one noticed the whole wheat pasta). There is a lot of butter in this recipe, but it's surprisingly light. I like this type of sauce much better than a heavy cream sauce, and the amount of spiciness was perfect.
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Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 7, 2008
Absolutely wonderful! I added a little twist by putting a can of tomato sauce (for sauciness) and stirring in some mozzarella.
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Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 16, 2008
I took this to a Mardi Gras style potluck and people inhaled it. I used rotini (corkscrew) pasta, which worked just fine, and didn't have enough shallots, so added some chopped onion. Also added a few TB of hot sauce to pump it up a bit. All in all, a really wonderful dish that reheats very well. Thanks!
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Cooking Level: Expert

Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 13, 2008
Given how easy this was to prepare and how quickly it came together, I was surprised by the flavor! I used grape tomatoes, extra baby spinach and sprinkled parmigiano-reggiano over the top. Very good! I will definitely make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 26, 2008
My husband absolutely loved this recipe and said it is a recipe that can be repeated again. I altered it a bit as my grocery store did not have Orecchiette pasta; therefore I used Davinci Gnocchi. I also added 1/2 can large artichokes (drained and quartered) the same time you add the tomatoes.
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Cooking Level: Expert

Living In: Broken Arrow, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 22, 2008
Loved it. The only thing I changed is using a can of fire roasted diced tomatoes and next time I will use 2 cans.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 31, 2007
The only change that I made was I used canned diced tomatoes, other than that, I followed the recipe to a 'T'. It was wonderful!! So easy to make and a definite crowd pleaser!! Thanks for the recipe!!
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Cooking Level: Intermediate

Home Town: Gloucester, Virginia, USA
Living In: Williamsburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 17, 2007
This recipe is great as written. If ingredients aren't drained well enough a little tomato paste will thicken everything up.
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Cooking Level: Intermediate

Home Town: Fairport, New York, USA
Living In: East Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 5, 2007
Loved this recipe with a few changes. I reduced the amount of butter to 2 or 3 tablespoons. I sauteed the shrimp with the onions, garlic and the cajun seasoning to give it some extra taste. I was a little concerned the shrimp would be overcooked but they were perfect. I had a small piece of smoked sausage left over so I chopped it up and threw that in too. It was FANTASTIC!
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Cooking Level: Intermediate

Home Town: Williamson, West Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 10, 2007
Very good recipe - definately less butter next time. Would be great over rice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 29, 2007
I keep trying shrimp pasta recipes and finally THIS one turned out! I used canned tomatoes cuz that's all I had and added a couple spoons of tomato paste to thicken it up. I used frozed cooked shrimp and it was soooo good! I used Emeril's BAM seasoning instead of cajun. Not too spicy that way. My 2 year old ate it! Use the right pasta it calls for, too. They really soak up the sauce and have a great texture. This is in my top 10! I also doubled the spinach and garlic and green onion.
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Cooking Level: Intermediate

Home Town: White Bear Township, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 16, 2007
Wonderful recipe just as it is! My 16 year old even liked it. Tastes like something you would get in a restaurant. Bravo on this one!
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Cooking Level: Intermediate

Living In: Mishawaka, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 13, 2007
after reading several reviews, I found they all had one thing in common - too much liquid. I cut the wine in half, it was great. My family loved it and it was just as delicious as a leftover. I would double the tomatoes and spinach, as they were a nice addition.
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Cooking Level: Intermediate

Living In: Matthews, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 10, 2007
Since I have a seafood allergy, I substituted chicken. I cut the chicken into 1" pieces, browned them in the butter, removed them, then added the vegies. I also added 2 tablespoons of tomato paste to thicken the sauce. I thought it looked a little thin. Got great raves in my house. Will definitely do this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 31, 2007
My boyfriend & I thougth this was very, very good. Althougth I made a couple small changes, I still gave it a 5 stars. I used 1 1/2 T butter & 1 T of olive oil when sauteing, used 1 can of Hunts petite diced tomatoes instead of plum, and added 2 T tomato paste to thicken. Very easy & had a great kick. I can understand why its too hot for some people but we love hot & spicy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 31, 2007
I made this dish for my husband last night. He loved it! It was very easy to make. I added freshly sliced mushrooms to my dish (I took the idea from other readers). We also had fresh garlic bread with this meal. A white wine was also right on time for this dinner. I will definitely make this again. I brought the leftovers to work today and my co-worker devoured it! Now she wants the recipe. Thanks
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The reviewer gave this recipe 1 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 28, 2007
I tried this recipe for the first time.It was just too spicy and didn't have much flavor otherwise. I don't understand,in my opinion it was completely over rated.
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