Reviewed: Nov. 12, 2009

This was very good recipe. May want to add corn starch next time to get the sauce to thicken up. Will make again. Matt really enjoyed!

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jacque

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Reviewed: Mar. 3, 2009

Not very exciting - however I didn't follow the recipe. The shrimp was very bland; it would be much better using raw shrimp and sauteing in garlic. I halved the recipe and sauteed 1 red bell pepper and 1 tsp. garlic in the butter. Then added 2 c. half n half and 1 c. whole milk to that. Added salt to taste, steamed broccoli and added that with green onion and shrimp. My kids don't like spicy, so I didn't use the cajun seasoning. I like the sauce, but the shrimp was VERY boring. Next time I'll add raw shrimp with the bell pepper and saute, then remove the shrimp and make the recipe just as I did above.

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Kris

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2009

Not bad

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mayavalerya

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2008

This was excellent--only criticism I have is that I wish the author had been a little more specific on cooking the sauce down until reduced--I am far from a "natural" at cooking, so I need specific instructions. ;) I brought to a boil, then simmered on medium/low until my pasta was cooked. It never really reduced, but I poured the whole thing over the pasta and shrimp and it turned out great.

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BAYOU_ROSE

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Reviewed: Oct. 17, 2008

It was really good. I wish that the recipe said to not cook the pasta until like 45 mintues into cooking the sauce because the sauce takes FOREVER. So everything was cold by the time it was ready. That really bothered me, but other than that, it had a fantastic flavor.

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Gailey4

Cooking Level: Expert

Home Town: Orem, Utah, USA

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Reviewed: Oct. 12, 2008

Greetings from Sweden! My boyfriend and parents really enjoyed this recipe. The peppers suited the crayfish very well, and I strongly advise keeping them in the recipe. As another member recommended, I added some extra tomato sauce and some garlic. :D

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Jasmine

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2008

I like this alot. Next time though, I will add some fresh Parmesean cheese on the top of it.

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weibs1

Cooking Level: Expert

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Reviewed: Feb. 26, 2008

Great recipe, although I would make two suggestions. 1) Use linguine instead of angel hair. 2) Most cajun seasonings are incredibly salty. Keep that in mind and half the amount of seasoning if salty foods bother you. And I'll also say that it took a very long time for my sauce to thicken. Allow over an hour when planning this meal! Great recipe! Thanks!

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eonstot

Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA

Living In: Lubbock, Texas, USA

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Reviewed: Apr. 11, 2007

Loved the recipe, I have made this many of times, I use crayfsh, penne and 1/2 the creole seasoning. I am giving this a 4 because left overs don't go over well, the butter seperates and crayfish isn't tasty overcooked.

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Leona

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Reviewed: Mar. 12, 2007

I liked this dish a lot. It did take a long time for the sauce to reduce, though. It was somewhat bland when I added it to the pasta. I think next time I will use crawfish instead of shrimp in hopes that it will bring more flavor to the dish.

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Lola

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Manassas, Virginia, USA

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Reviewed: Feb. 15, 2007

I sauteed red and green peppers,mushrooms,onions and a little garlic and added to the thickened sauce. Then added precooked large shrimp and cooked until well heated. It was absolutely wonderful! This can be eaten on a low carb diet without adding pasta. Thanks for the great recipe!

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MARILYN

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2007

So easy and yummy! I may have let the sauce cook a bit too long, once it starts really reducing watch it carefully, as it will seperate quickly. This has a great flavor, similiar to an all-day shrimp-stock pasta my mom makes on special occasions.

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LCGREEN

Cooking Level: Intermediate

Living In: Covington, Georgia, USA

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Reviewed: Oct. 3, 2006

AWESOME!!! I added chopped chicken breast and my DH and DS..and even FIL loved it! Next time I'm going to try this recipe with tofu and veggies.

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LOVE5523

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Reviewed: Sep. 4, 2006

Used shrimp and added onion,red and yellow pepper strips,fresh mushrooms and alittle garlic.Served it with a tossed salad and fresh bread.Our dinner guests swore it came from a seafood restaurant.Will use this recipe again and again.Thank You!

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AMARETTOSKIES

Cooking Level: Expert

Home Town: Angola, Indiana, USA

Living In: Manton, Michigan, USA

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Reviewed: Jun. 21, 2006

Very rich if you use heavy whipping cream. I started using half anf half and it was just as good.

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Danielle M

Cooking Level: Expert

Home Town: Summersville, West Virginia, USA

Living In: Gainesville, Virginia, USA

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Reviewed: Feb. 19, 2006

I made this exactly as the recipe called, except I switched half and half for the heavy cream. (both $$ and calorie reducer) It does take quite awhile for the sauce to reduce. It was pretty good for just me, but if having it for company I would use the heavy cream. (at least half of it) I gave it 4 rather than 5 stars because mine turned out quite salty. I really like salty foods, but this was a bit too much even for me. If I make this again in the future, I will use either salt-free cajun seasoning, or reduce the amount. I put shredded parmesan on top, and served with garlic texas toast. Quite good, but overall a bit rich for my tastes.

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BIOTERP

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Reviewed: Jan. 22, 2006

good but a little bland. the cajun spices help.

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Joey R

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Reviewed: Aug. 14, 2005

I halved the recipe and added sliced mushrooms, chopped tomatoes, crawfish and crab meat. I also followed the suggestions of other readers and added 1.5 cups cream and 1.5 cups half and half. It was pretty thick after reducing it but then adding the veggies and meat made it even thicker and I didn't have to add any starch. I used 1.5 tablespoons of Tony Chachere's Creole seasoning and found it to be a bit too salty. Next time I will try just 1 tablespoon and or try another Cajun seasoning. Overall, it was very good and also looked nice!

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Chin

Home Town: Austin, Texas, USA

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Reviewed: Aug. 2, 2005

My husband loves this! Thanx!

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JOSHSGRL

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Reviewed: Jul. 21, 2005

Everyone loved this-very good!!!

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TCSTEFFEY

Cooking Level: Intermediate

Home Town: Ixonia, Wisconsin, USA

Living In: Canisteo, New York, USA

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Crayfish or Shrimp Pasta

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