The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 22, 2009
This recipe is absolutely a fantastic recipe if you want an easy, yet elegant meal that tastes AWESOME! The best part is that its versatile as you can add scallops, crabmeat, clams etc. This recipes tastes like it came from a restaraunt and is good enough to save for special occasions!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 14, 2009
Our family did not enjoy this dish at all. Surprised by all the rave reviews, we followed recipe pretty closely, must just be a flavor combo we didn't care for.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 10, 2009
This recipe was truly amazing! I thought other reviewers may have been exaggerating a bit with their praises, but I was wrong. I didn't need to change much from the original recipe, I just added one clove of garlic with the shallots and tomato. The finished product reminded me of a cross between pasta ala vodka and pasta carbonara. I can't rave enough about this find! So delicious, I'll make it for company.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 12, 2009
I made about 2x the amount of sauce doubling all ingredients but shrimp and pasta. I had to boil the champagne for a great length of time to get it to 1 cup (double recipe amount), I'm thinking it was ~30 minutes of boiling to get it to this volume. I also used 1/2 & 1/2 then ~ 2tbs of flour to get the sauce to thicken. Excellent recipe, used Great Western Extra Dry Brut.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 4, 2009
yummy!!! boyfriend loved loved loved it. even better 2nd day. I used shrimp and scallops. I do suggest a thickening agent. used canned diced tomatoes, onions and minced garlic instead of shallot.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 21, 2009
Nice flavor and very easy to make, just be careful not to overcook the shrimp. Also a good excuse to buy a bottle of champange!
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Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA
Living In: Orinda, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 19, 2009
This recipe is amazing, I made it for my husband and myself and I couldn't fault it or add anything to it to make it any better it was perfect. I am thinking of trying it with chicken next time as Shrimp is so expensive in the uk. AMAZING! I might make it again tonight! x
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 8, 2009
This is amazing!!!! We are eating it now and my middle son who is the pickiest eater can't stop MMMMMMing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 29, 2009
We had some leftover champagne from our wedding and this was the perfect recipe for it. Yum!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 3, 2009
soooo good.... will add a few more tomatoes next time but it was amazing!!! I cooked it for my friends and made the recipe for more than were coming so that I could have left overs... The food was gone! wilted spinach in the sauce at the end...
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lmo

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 27, 2009
This was fantastic. I used canned diced tomatoes and canned mushrooms since its what I had on hand. I also used half and half instead of heavy cream and had a bit of a problem getting it to thicken properly so I added a bit of cornstarch with water to thicken it. My oldest asked me to make it every day and gave it "eighteen hundred stars"
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Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA
Living In: Laconia, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 21, 2009
This recipe was incredible. I made it wondering what it would taste like with the champage. I added fresh garlic and fresh basil. People raved about this at work. Highly recommend if you want to impress someone.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 17, 2009
This was delicious. However, I think you need to let the sauce soak in for a bit before serving. It was actually better as leftovers as the flavors had more of a chance to meld. Company will be very impressed by this dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 23, 2009
Absolutely delicious recipe! I changed up the vegetables to adjust for what I had...I used sun-dried tomatoes instead of plum tomatoes, and I added spinach and broccoli in place of the shallots and mushrooms. The sauce is amazing...I'll definitely have to consider cooking with champagne again!
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Cooking Level: Intermediate

Home Town: Salinas, California, USA
Living In: Long Beach, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 23, 2009
This dish is EXCELLENT and very easy. I did like someone else said, I cooked onions, mushrooms and garlic in oil and butter first and then set aside, then follow the recipe. It is great. I am doing it again today, with half champagne and half white wine as I am almots out of champagne.The tates shouldn't be altered with the wine I believe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 21, 2009
Incredible! I made sure to get all the juice from the sauteed mushrooms back in the pan. Made plenty of sauce. Best thing I've tasted in a LONG time!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 15, 2009
i was very pleased with how this turned out! served it for company with rave reviews
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 14, 2009
this was great! i made it tonight (valentine's day), and it taste fantastic. The only thing I did different was omit the tomatoes and shallots because my boyfriend dislikes both, but I just used freshly minced garlic, and the taste was great. Also, I used wheat linguine instead of the angel hair pasta. I definitely recommend it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 27, 2009
This was an amazing dish. I added steamed asparagus to top off the mealadding a little character and taste. Wonderful!
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Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 19, 2009
I had some (freezer burned) shrimp that I wanted to use, and even with that it was excellent! Next time I'll follow the recipe exactly; this time I sub'd canned mushrooms, didn't have any shallots - and it was STILL great! I had grape tomatoes, and didn't cut them before cooking. Cutting adds a LOT of flavor.
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