Reviewed: Jul. 1, 2007

Sooooo yummy, great recipe, definitely a keeper for our family.

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Reviewed: Jun. 27, 2007

Very good. I pretty much followed the recipe except I used bowtie pasta and didn't use mushrooms. We thought it had good flavor with the champagne (I used a bottle of Andre Extra dry champagne-for $3.99). This is a keeper.

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ASTRONAUTSWIFE

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Reviewed: Jun. 25, 2007

Delicious! I cut this in half to make a special dinner for two, and I used scallops instead of shrimp. I also subbed basil for the parsley, I just had some on hand. I will definitely make this again, next time I will try it with the shrimp, and it would be great with tender strips of chicken too. I may experiment with using a little garlic, just to see how that tastes, but the recipe is great without it too.

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MOIRAKOSKEY

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Reviewed: Jun. 15, 2007

One of our favorite shrimp pasta dishes. My sauce turned out on the thin side, so next time I will adjust to thicken it up a bit.

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Jenelle

Home Town: Jacksonville, Florida, USA

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Reviewed: Jun. 3, 2007

I made this recipe exactly as specified, and it will definitely be something I will use as a standby when I'm looking to impress. Not only were the flavors unbelievable, but the recipe itself is well-written and easy to follow. Great for a romantic dinner. ***Just a follow-up: I tried to double this recipe and it ended up taking a LOT longer to reduce the sauce. Add extra time if you plan to do this.

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marisella

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: May 30, 2007

This was fabulous! Definitely entering the rotation. I made only minor changes, based on what we like and what we had on hand. For pasta, I used a "garlic and parsley linguine" that my store carries. I added garlic and red pepper flakes, since I never cook anything without them. Also, I didn't have any tomatoes so I used diced red bell pepper instead. I might try tomato next time, but the pepper works well too. This is a great idea, but make it your own!

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MMW

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Tampa, Florida, USA

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Reviewed: May 22, 2007

Absolutely Fabulous- I can't rave enough about this dish.

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Bridget

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Reviewed: May 21, 2007

This was amazing! We made this last week and found it quick, easy and yummy. I'm a seafood eater and thought it was one of the best dishes I've every had. My husband is not a seafood lover but called it 'very good' that's a big compliment. I went to the local liquor store and bought a mini bottle of brut champagne, it was the perfect amount for the two of us (I scaled down some of the recipe). We used a can of diced tomatoes and replaced the parsley with fresh basil instead. I also used more cream than what was called for to make more of sauce - and served it over fettucine. Will make this again and again.

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MNMCOOK

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: May 15, 2007

Very easy to make, but very bland. Something I would never make again.

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MITTENS4

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Reviewed: Mar. 18, 2007

What a terrific quick, elegant meal for unexpected company. Just a few ingredients, just a half hour, and WOW! I agree with a previous reviewer who suggested having ingredients measured and ready to go before starting. Once the sauce starts to thicken, things happen quickly. I also added some parmesan reggiano to the cream sauce while thickening. Canned diced tomatoes work great, and don't skimp on the fresh parsley. Two thumbs up!

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DRFHRLAW

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Reviewed: Mar. 16, 2007

YUMMY. I used a can of diced tomatoes (slightly drained) instead of fresh. I also used Maine shrimp. They are very small so I only cooked them for a second. This is a great dish...I love it.

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Susan

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Reviewed: Feb. 24, 2007

Made for Valentine's day. VERY GOOD. To cut the calories, used low fat 1/2 and 1/2 then made extra sauce to add to the pasta (versus adding cream to the pasta).

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FICHAEL

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Reviewed: Feb. 16, 2007

This was good. I usually cook from the hip throwing stuff together out of the fridge and season with whatever my mouth tells me to. I followed the recipe to the T on this bc it was for Valentines dinner and I didnt want to take any chances. My advice would be to saute atleast 1 whole shallot and some chopped garlic cloves as well for some more flavor. The sauce had great consistency but just lacked overall flavor.

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jess

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Reviewed: Feb. 14, 2007

The sauce wasn't our thing. Only change I made was I didn't use mushrooms (we don't like them). Either it was too much or something was missing, we aren't sure which.

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Makenna's Mommy

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Feb. 14, 2007

this was good but wasn't as flavorful as expected. Followed recipe completely. I would still make again. As one reviewer suggested, I would use bowtie pasta the second time as it would make for a nice(r) presentation and help the sauce cling better.

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JANE183

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Denver, Colorado, USA

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Reviewed: Feb. 11, 2007

I thought this was delicious and easy. I used 1/2 & 1/2 instead of heavy cream and minced garlic because I didn't have shallots. I will definitely make this again, but would use drier champagne, because it was just a little too sweet.

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jnovak1

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Reviewed: Feb. 9, 2007

This is the most amazing recipe. I have made it 2x and both times it was absolutely addictive. I first made it for my b/f's bday and he couldn't believe how good it was. The second time I made it, I didn't have champagne so I used ginger ale. It turned out somewhat sweeter than the first time, but was still very good.

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CookingSherri

Home Town: Thunder Bay, Ontario, Canada

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Jan. 18, 2007

I have used all recipes for a long time and have never rated a recipe. This was the best thing I have tasted in a long time and it took no time at all to make.

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cdicara

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Reviewed: Jan. 7, 2007

This was by far the best pasta I have ever made or eaten. I will side with one previous reviewer, as an amateur cook it is IMPERATIVE to have your ingredients premeasured and waiting so as to not overcook... Excellent recipe!

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breezylouise

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Reviewed: Jan. 7, 2007

oh my goodness, this has got to be one of the best recipes I have ever had and you can use any kind of meat/seafood poultry. I have used chicken, shrimp, lobster, crab you name it an they are all great. Thank you soo much for the great recipe. I recommend using Asti Spumante, gives great flavor. But expirament for your self you can't go wrong!!

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SHELLBELLE1974

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Champagne Shrimp and Pasta

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