Reviewed: Jul. 18, 2006

This recipe is excellent as is, but I think I'll take some of the others advice the next time I make it. Definitely double the sauce, mushrooms and tomatoes. I did add 2 cloves of garlic while cooking mushrooms which added flavor. To cut down on the 'sweetness' described by some others, I used a dry white wine. The finished product was amazing. Can't wait to make it again!!!

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erwin4

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Reviewed: Jul. 9, 2006

No question that everyone loved this recipe in my family. There was none leftover. I used prawns, a good champagne & crimini, shitake & oyster mushrooms. Followed directions but ended up adding 1 tsp of garlic. I think I will add a little more garlic next time per our taste. Served with a warm crusty bread. Had some champagne leftover and it went very well with this dish. Delicous! Thanks

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LESLEYfromWI

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Reviewed: Jun. 27, 2006

Awesome dish!! My only comment is that it took much longer than 8 minutes to reduce the liquid (more like 15-20 minutes), but that could easily be operator error. =)

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KSchillaci

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Reviewed: May 23, 2006

I made this last night and it was fantastic. my boyfriend has already polished off the leftovers and when he was late to dinner i finished the bottle of champagne myself...not bad!

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DANIELLY37

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Reviewed: May 19, 2006

Oh My God!! I loved this recipe. Made it twice in a month, both times were for parties of 5 or more and everyone loved it. And it is so easy and quick. This dish is like something you would get from a 5 star restaurant! Thanks

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Ria

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Reviewed: May 11, 2006

I made this the first time for an informal dinner party and it was a hit! The only thing I added extra was garlic-with the mushrooms as well to the champagne with the shallots. I omitted the tomatoes. It was great! It wasn't heavy at all and this is a definitely a keeper for informal dinner parties.

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CARYLINJON

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Reviewed: Apr. 29, 2006

Incredible! I made this dish last night for my girlfriend who described it as orgasmic after only the first mouthful! I essentially followed the recipe, but altered it slightly as per one previous reviewer. I sauteed swiss brown mushrooms in butter and olive oil then flamed them with a dash of brandy. Also added a teaspoon of garlic to the shallots and champagne. I used drained plum tomatoes instead of fresh, and added all the cream to the tomato sauce. I used a good champagne and it was worth the expense. Overall, probably the best pasta I have ever eaten, and I have eaten in michelin starred restaurants in Italy. The flavours are subtle, and the recipe does NOT need the garlic unless you definitely must have it. Not sure what difference using fresh tomatoes would make, but the drained canned tomatoes did not detract from the dish in my opinion. I will definitely be adding this recipe to my list of keepers. Outstanding.

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doctorsnafu

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Reviewed: Apr. 26, 2006

OMG! This was spectacular! I also added garlic (two cloves) as suggested by other members. I also decided to make this as a surf n turf rendition with the addition of chicken tenders chopped into bite-sized pieces. I can't even describe how good this was, try it, you won't be disappointed. Leftovers didn't last long at all... unusual in my home where they sit for days until thrown out. Thanks Tricia, this was great!

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April

Cooking Level: Intermediate

Home Town: Victoria, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 22, 2006

Loved this recipe. I didn't have medium shrimp, so used litte bay shrimp. They're already cooked so I just added them when the sauce was done. My husband loved it and wants me to make sure to save the recipe. Did add a little garlic to the champagne. Used 1/2 and 1/2 because I didn't have heavy cream and was a little runnier, but still very tasty.

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DUCATIMOM

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Apr. 17, 2006

This was so tasty! I added just a little garlic, and a couple turns of the pepper grinder. I made this for my parents this weekend and Mom asked for the recipe.

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JLSPAHN

Cooking Level: Intermediate

Home Town: Commack, New York, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 1, 2006

Excellent even the next day. The champagne is so good in a sauce I will use more often in cooking. I had to modify to what I had in my pantry - I used a can of stewed tomatoes and canned mushrooms. Instead of heavy cream I used 1/2 and 1/2 and instead of a shallot I used a small onion. I added a little bit of chopped fresh basil to the sauce at the end. The flavor was sweet and delicious.

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JENN_77

Cooking Level: Expert

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Reviewed: Mar. 22, 2006

Fabulous and simple

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Emily

Cooking Level: Intermediate

Home Town: Farmington, Minnesota, USA

Living In: Elko, Minnesota, USA

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Reviewed: Mar. 3, 2006

This recipie was sooo delicious ! If you are wondering if you should make it , make it . It is one of my favorite dishes to eat, not to mention cook . Gourmet. Very delicious . :)

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hollywoodchef

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Reviewed: Feb. 28, 2006

This was really good! The only mistake I made was not getting it thick enough, but I think it will be easy to correct next time by making sure I cook enough liquid out before adding the cream.

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soneal

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Reviewed: Feb. 27, 2006

I made this dish last night for my mother in law's birthday. It was amazing! As far as modifications go,I used extra mushrooms (crimini, the little brown ones) and I sauteed 4 cloves of chopped garlic with the mushrooms. I also used fresh basil in place of the parsley. This dish is also great made with chicken! I had to make one serving with chicken last night because my husband is allergic to seafood, but we all loved it either way! This was pretty easy and quick to make. I'll deffinately make it again!

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Michelle B.

Home Town: Norfolk, Virginia, USA

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Reviewed: Feb. 16, 2006

This recipe was absolutely delicious...the seasonings added with the whipping cream and champagne were sublime and not overpowering. The only "extra" that I added (b/c I love garlic) is that I added a 1/2 tsp. of garlic pepper. The in-laws (who are picky) loved this dish. Thanks Tricia!

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ColleenK.

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 1, 2006

This was delicious! I didn't have any mushrooms, but will make sure to have them next time I make this. I doubled the amount of shrimp and sauce, and had made a whole pound of pasta, but didn't use it all. I added a couple cloves of garlic along with the shallots and finished it off with a drizzle of lemon olive oil. Very easy and very tasty!

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Suzi

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Reviewed: Jan. 28, 2006

If I could give it 6 stars I would. Easy and awesome! I used grape tomatoes cause it's all I had but it turned out good. Next time I would add more mushrooms, and you can use less shrimp to save money.

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