Reviewed: Oct. 4, 2006

LOVED IT! I used 1/2 and 1/2 instead of milk and doubled the garlic. I added the 1/2 and 1/2 right after the seasoning since the seasoning will turn to paste and burn. I made my own YUMMY cajun seasoning (1 tsp each: white pepper, black pepper, onion powder, garlic powder, cayenne pepper and paprika-makes 2 tblspn exactly). PHENOMENOL! (MOST recipes with high ratings turn out just ok or better if I fudge it a bit, this one is awesome!)

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jocelyn

Cooking Level: Intermediate

Home Town: White Bear Township, Minnesota, USA

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Reviewed: Sep. 20, 2006

I didn't have any raw shrimp so I used some cooked shrimp I had and just cooked it for a minute to heat with the garlic and it still turned out wonderful. My daughter's really enjoyed it and said it was by far their favorite "Shrimp & Spaghetti" dinner yet.

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GREATGIG

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

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Reviewed: Sep. 14, 2006

This recipe is WONDERFUL! My whole family (even my 4 year old) loves it! Thank you for such a delicious recipe! I've already had 2 more people ask for it!

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LAFOODCRITIC

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2006

This was delicious. My husband loved it. It tastes like it was straight from a restaurant.

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agun

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2006

Wow, this tasted so good!

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sbstclair

Home Town: Rialto, California, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Jul. 27, 2006

This was really good, my husband loved it, my 4 year old daughter did too (minus the shrimp). We used whole wheat pasta to make it a little healthier and I forgot to write down how much milk to use so the sauce was a little thick, but it was still great. I ate it for lunch the next day and I usually don't go for left overs. I'll definately make it again!

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Nina7Nevada

Cooking Level: Intermediate

Home Town: Wichita Falls, Texas, USA

Living In: Littleton, Colorado, USA

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Reviewed: Jul. 12, 2006

I followed this recipe exactly. It was soo spicy, but good. I made my own cajun seasoning from a recipe on this site. So, with that next time I'll cut in half and see how it is. Better to have it alittle less than too too much. Regardless, I will be cooking this up again!!

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Linda

Cooking Level: Intermediate

Home Town: Monroe, New York, USA

Living In: El Paso, Texas, USA

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Reviewed: Jul. 6, 2006

it was amazing. everyone ranging from my 20 year old brother to my 87 year old grandmother loved it!!

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brittany

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Reviewed: Jul. 1, 2006

This is a keeper. I think that I made it a little too spicy, but it was still very very good. I will be making this one again.

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anmldr

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Living In: Pearl River, Louisiana, USA

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Reviewed: Jun. 13, 2006

I wasn't very impressed, but it looked pretty! The taste was a bit bland.

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Amanda

Cooking Level: Expert

Living In: Cleveland, Oklahoma, USA

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Reviewed: Apr. 20, 2006

This recipe sounded great, but unfortunately just didn't have enough flavor for my husband and I. Sorry Cynthia, but it just didn't work for us.

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DannysDiamond

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2006

Very good! Do take the advice of reviewers and cut the cajun seasoning down to 1 tablespoon. Also, you will need to add around 2 teaspoons of butter (after removing cooked shrimp) to the flour mixture to prevent burning. Add this before you whisk in the milk. Do use less than the recommended amount of flour, if you need more, then add as you go. Instead of a clove of garlic, I just mixed in minced garlic. Worked the same.

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COC722

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Reviewed: Apr. 13, 2006

Really GOOD!.I like it spicy, so I added more cajun spice and shrimp. I didn't follow the recipe exactly on portions but it still came out great..Easy dish to make..Definitely a keeper!!

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Joanna

Cooking Level: Intermediate

Home Town: Walker, Louisiana, USA

Living In: Jarreau, Louisiana, USA

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Reviewed: Apr. 5, 2006

I was the envy of all at work when I brought the left-overs. If you're looking to make a dinner that looks like it took you a long time, but it didn't... this is the one!

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Stephanie

Cooking Level: Intermediate

Home Town: Snellville, Georgia, USA

Living In: Houma, Louisiana, USA

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Reviewed: Mar. 22, 2006

My husband and I really like it. I will be making it again. Just make sure that your Creole seasoning does not have salt before adding salt to the dish, I made the mistake of adding salt in addition to the salt my Creole seasoning already had. I also reduced the flour to 1/8 cup like others had recommended.

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Natalie

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Clovis, California, USA

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Reviewed: Mar. 19, 2006

This recipe was quite good. If you are not a fan of really spicy food, I would definately recommend halfing the cajun seasoning like some others suggested. I found the 2 tablespoons made it overpowering, so go with your own taste. I also added some onion and garlic powder for some extra flavor, as well as some mushrooms and green peppers.

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CARLA1604

Cooking Level: Intermediate

Living In: Oistins, Christ Church, Barbados

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Reviewed: Mar. 5, 2006

This recipe isn't bad. It does need a little help at the end. We found by adding 1/2 cup of parmesan cheese and litle extra salt and pepper made a world of difference...

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Hoss

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Reviewed: Feb. 18, 2006

Very good. We really ejoyed this. I used 2 cloves garlic, 1/8cup flour, 1 TBSP Creole seasoning & added red bell pepper, Zucchini & mushrooms. We will be doing this again.

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JACKIE880

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Reviewed: Jan. 17, 2006

I didn't personally care for this dish but my family ate it up. There was nothing left.

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corta

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Reviewed: Jan. 15, 2006

VERY tasty:-) I substituted McCormick's Steak Rub for the cajun seasoning & it turned out great! However, when adding the seasoning to the skillet, you must only combine it with the butter until a paste forms - DO NOT COOK FOR 5 WHOLE MINUTES! If you did that before adding any liquid, it would result in a burn (this should be obvious to anyone over 10, no biggie, just adjust!). Easy prep, a short ingredient list & yummy flavor make this a wonderful recipe!

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