Reviewer:

Chili Dogma

Cooking Level: Intermediate

Home Town: Kent, Washington, USA

Reviewed: Mar. 22, 2013

I loved this recipe! The only adjustment that I made was I only added 1 cup of milk and added a can of diced tomatoes. The sauce was good, but it wasn't the kind of spicy I liked. I like creamy texture with lots of flavor. I also added some Italian seasoning. I will definitely make this again! One quick note, I added a little extra milk to my kids to tone down the spiciness.

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Reviewer:

sarenokai

Reviewed: Mar. 4, 2013

Loved it. I doubled the garlic and added bell peppers, celery, rotel tomatoes and a can of cream of shrimp. I also added a few slices of Velveeta cheese at the end. My family loved it.

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Reviewer:

Woozie

Reviewed: Feb. 13, 2013

I read a lot of the comments and I guess I typically use a recipe as a base and build on it. But I really liked this recipe. I did reduce the butter but used cream and milk...probably half cream/ half milk. The only other thing I did was add a bit of shredded parm at the end but I think it would have been fine without it. (Oh and I left out the lemon..I'm not a big lemon fan.) But thanks ekawkins15...I'm keeping a copy of this recipe in my cookbook my kids get when I die. LOL.

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Reviewer:

mkrek

Cooking Level: Intermediate

Living In: Fort Mill, South Carolina, USA

Reviewed: Jan. 27, 2013

Excellent flavor and easy to prepare. Make sure to use all of the milk in the recipe as the sauce tends to thicken as it cools.

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Reviewer:

Thpiper1401946

Reviewed: Oct. 19, 2012

This was so good and so simple to make! The only change I made was I used 1 cup of milk and a can of cream of mushroom soup. (I only used about half the flour). I did use egg noodles instead of angel hair pasta also, I figure any kind of noodles you happen to have around would be fine. This is one of my new favorite recipes!

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Reviewer:

grace1984

Cooking Level: Intermediate

Home Town: Cape Girardeau, Missouri, USA

Reviewed: Oct. 18, 2012

I did not care for this recipe.

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Reviewer:

mhillstrom3168

Reviewed: Oct. 12, 2012

I stared with red onion, corn, mushrooms, and green pepper cooking in some butter tell almost done. I then added to cloves of garlic, and the rest of the butter cooked for one min. Next I added just 1 cup of coconut milk (less fat and thicker), 1 1/2 teaspoon of club house cajun sesoning. a tsp of flour, and 1/4 grated parmesan cheese. cooked the shrimp the same as the recipe. Texture was perfect, nice consistency, not think, not thin. So yummy. Husband loved it.

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Reviewer:

Caitlin

Reviewed: Sep. 3, 2012

Great! I added mushrooms (per another review--mushrooms, then garlic, then shrimp) but followed the rest to a tee. Easy ingredients I had on hand too! Thanks!

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