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Reviewed: Apr. 19, 2007

This recipe had great flavor, but the sauce was way too runny. If I made it again, I would use half the liquid the recipe called for, and add a thickening agent to it.

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sasigrrl


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Reviewed: Jul. 27, 2006

I made my own stock so I found myself needing to add a little salt when adding the shrimp. I was a little worried that this recipe wouldn't turn out, but by the end, it starting coming together. I did add a little flour to thicken the sauce. I will make this again, but it seemed to need another ingredient. I think next time I'll add maybe sliced baby portobello mushrooms or red peppers.

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WUMANJOO


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Reviewed: May 11, 2006

This was SUPERB! We used 2-3 times the garlic and shallots that were called for. The reduction took a bit longer since we were being careful not to scorch the garlic- maybe up to 40 minutes total. We also used close to a full pound of pasta. This dish had a wonderful flavor and we all loved it. This was an instant favorite!

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littlehemmy

	Cooking Level: Intermediate Home Town: Las Vegas, Nevada, USA
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Reviewed: May 3, 2006

This is really a delicious, lighter pasta. If you're looking for a heavier cream sauce, this is not the one to choose. To add depth to the flavor, make a shrimp stock by boiling the shells from the shrimp. Add enough water to be able to reduce the stock to the required two cups. It doesn't really become a "glaze" but this recipe has wonderful flavor. Thank you for sharing!

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grayhog


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Reviewed: Apr. 2, 2006

What a disappointment! This was bland and flavorless. It took much longer to reduce the wine mixture than the recipe calls for. I might as well have boiled the penne, boiled the shrimp, and mixed them together.

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potznpanz


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Reviewed: Feb. 8, 2006

This was amazing! I to, used chicken broth instead of fish stock. I also added a little cornstarch to thicken up the sauce.

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NationR

	Cooking Level: Intermediate
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Reviewed: Aug. 25, 2005

My family loved this recipe. It really was delicious. You do need to allow the wine mixture to reduce to almost nothing before adding the butter and shrimp. As good or better than what you get in a restaurant!

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JBARBER58


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Reviewed: May 17, 2005

This was outstanding. My reduction never really became a "thick golden glaze" as described in the recipe, but I still thought it was delicious. My only change was to use chicken stock instead of fish stock.

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THEMUNCH_TX

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: Katy, Texas, USA
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