Reviewed: Aug. 12, 2008

Extremely simple and quick to make. Husband AND kids loved it!

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Kristian and Emily's Mommy

Cooking Level: Intermediate

Living In: Crescent City, California, USA

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Reviewed: Aug. 1, 2008

Pretty average. We liked it but probably won't make again. Sorry.

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ROBYN

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2008

I used half & half instead of cream and added much more half and half than the recipe called for in order to have enough sauce to feed a family of six. I also used 2#'s of shrimp and added sliced mushrooms.

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ForeverTERESA

Cooking Level: Intermediate

Home Town: Indian Rocks Beach, Florida, USA

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Reviewed: Jul. 23, 2008

I gave this 4* as I made a change out of necessity. I added garlic, and since I had no parmesan cheese, I substituted (look away if you are faint of heart!) cream cheese. It was very rich (duh...), but my husband said "oh so tasty!" I will make this again, but probably go a little lighter next time.

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DENA

Cooking Level: Expert

Home Town: Terrace, British Columbia, Canada

Living In: Okotoks, Alberta, Canada

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Reviewed: Jul. 21, 2008

EXCELLENT Just Looking at it I gained 5 pounds.

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JILLIESMOTHER

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Reviewed: Jul. 14, 2008

Please note that the only reason I'm giving this recipe 4 stars instead of 5 is because I put out the vote to my four picky eaters. This recipe passed with a pretty good margin with my children. Add to the fact that I am a mediocre cook and this dish STILL came out good. Well, you just can't beat that!

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susy

Cooking Level: Beginning

Home Town: Boston, Massachusetts, USA

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Reviewed: Jun. 24, 2008

I was craving a pasta dish that was creamy, but that wouldn't take a lot of work. I do not eat shrimp, but I used this recipe as a base. First off- I cut the recipe down from 8 servings to 2. I still came out with a TON of sauce. It was enough to nicely coat a whole bag of fresh pasta (4+ servings)! The original recipe must be swimming in sauce- which isn't my thing. I sauted onions and garlic first and tossed in some italian seasoning. I used fresh garlic and parsley fettuccini & I used kraft parmesan cheese. Delicious. Just make sure you cut down on the sauce.

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Rebekah

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Owensboro, Kentucky, USA

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Reviewed: Jun. 9, 2008

This is very yummy! i lessened the butter and made my own half n half (cream and milk) I also add some julienned red peppers and scallions to add a bit of color and depth.

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SANDRINEQ

Cooking Level: Intermediate

Home Town: Antibes, Provence-Alpes-Côte D'azur, France

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 2, 2008

I don't ordinarily write reviews for a recipes, but I just had to thank the person who submitted this for helping me serve my family a delicious, restaurant quality meal that had them raving. It was so easy, in fact I made it on the fly with things already in my pantry--I did add garlic to the butter in the beginning, and used half 'n' half as some people suggested. This will definitely be included in the regular repertoire from now on. Thanks again!

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Angel

Cooking Level: Intermediate

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Reviewed: May 30, 2008

This recipe was pretty good. I will make it again with a few adjustments. I will add a couple cloves of garlic; there wasn't enough for my taste, even with the pesto. Also, I added tomatoes this time and I will also throw in some mushrooms and scallions next time as well.

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jenzo42

Cooking Level: Intermediate

Home Town: Citrus Heights, California, USA

Living In: Campbell, California, USA

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Reviewed: May 28, 2008

So good, very rich and creamy. I can't wait to try this with crabmeat. I wish I could give this recipe ten stars!

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NYJEN

Cooking Level: Expert

Home Town: New Rochelle, New York, USA

Living In: Saugerties, New York, USA

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Reviewed: May 25, 2008

Very good and so easy. I also used half and half and cut at least one tablespoon of butter out. This would be very easy to make for company.

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junglepeachpie

Cooking Level: Intermediate

Living In: El Cerrito, California, USA

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Reviewed: May 1, 2008

My family and I really enjoyed this dish. My children aren't the biggest shrimp fans so I sauteed the shrimp seperately and added to the sauce and linguine at the end. I also sauteed some red bell pepper and added that in for added flavor. I used light margerine instead of butter and half&half instead of heavy cream to try to make it a bit lighter and it turned out great! Thanks for sharing!

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Stephanie

Cooking Level: Intermediate

Living In: Keller, Texas, USA

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Reviewed: Apr. 26, 2008

Perfect dish. I didnt simmer long enough seeing mine wasnt very thick but easy to make!

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Apr. 24, 2008

I make this with crabmeat, and it is SO delicious. I know it must a ton of calories, but for an occasional treat it's great. It gets great reviews from others as well. Thanks for sharing!

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MSIDERIS

Cooking Level: Expert

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Reviewed: Apr. 20, 2008

really great taste, just needed some salt

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CamBerWeb

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2008

very delicious! i don't really know how to cook and i didn't mess it up. very easy to make.

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carol

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Reviewed: Apr. 14, 2008

Soooo easy & sooooo good. I added some diced red bell pepper for a splash of color & added flavor & used my own homemade pesto , made with basil, olive oil, parm cheese & walnuts!!!! Yum!

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Angelfire

Cooking Level: Professional

Home Town: Buffalo, New York, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Apr. 14, 2008

This was absolutely AWESOME! Double the sauce recipe and add 1 lb. scallops (cook them the same time as the shrimp, so they're not tough).......UNBELIEVABLE!!! This has become one of my new favorite recipes of all time! Thanks!

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