Reviewed: Oct. 20, 2009

We enjoyed this dish, although I won't make often b/c of the high calorie content. I decided to make the sauce and add the shrimp at the end to cook - seemed to work well for me. I added pinch of pepper flakes and more garlic as mentioned by others. Used 1 cup of wine and cut the broth in 1/2. I didn't bread shrimp b/c I forgot, so i added in a little corn starch at the end to thicken. Sauce was still runny, but if you like to sop it all up with bread it's perfect.

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Baltimore Cook

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Oct. 11, 2009

love love it, I've made it a bunch of times and everyone loves it!

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lisa

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Reviewed: Sep. 21, 2009

Oh My god this is the most delicious recipe. I made this for my family and friends and now they all want the recipe. I told them it was my secret. Thank you.

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sue b

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Reviewed: Sep. 8, 2009

Fabulous!!! Delicious!! And so easy!!!

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lumbeeman

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Reviewed: Jul. 27, 2009

My whole family, including my picky husband, loved this dish. The only complaint, it was too watery. Otherwise, it was delicious!

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crystal leary

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Reviewed: Jul. 14, 2009

i felt this recipe was too involved...i used half-n-half instead of cream, riesling instead of chardonnay, omitted the broth and lemon juice, and added bell pepper and way more garlic

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Ari

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Reviewed: Jun. 27, 2009

I didn't flour the shrimp. For one thing, I'm trying to cut down on carbs,and for another, why bother? Otherwise, this came out really good. I used WAY more garlic than called for (we just love garlic around here) and I used fat-free half and half (thanks Linda) instead of cream. I stirred about a tablespoon of flour into the half and half and that was all I needed to thicken the sauce. The lemon seemed to disappear into the sauce, so I squeezed a bit more in at the end of cooking. I served this over whole grain linguine (which looked awful in the package, but came out okay). I took the leftovers to work for lunch. Very good recipe, DonnaT. Thank you.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 20, 2009

Fabulous recipe!!! I actually used it with Tilapia as my family doesnt' like shrimp and it was a winner. I did add more garlic.

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wendwink

Cooking Level: Intermediate

Living In: Springfield, Oregon, USA

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Reviewed: May 11, 2009

I substituted half and half for heavy cream. Green onions for shallots. Pinot Grigio for Chardonnay. Grated Parmesan for Romano cheese. Added just about 8-10 tiny cubes of mozzarella and about 2 tbs of crumbled Feta cheese just before serving. Substitutes were for on hand availability/savings. It was absolutely fantastic. I approximated all measures and adjusted for taste, I ended up adding more half and half to reduce the excessive lemon juice I had over squeezed from a half of lemon. I hope I can duplicate it next time, All four of us really enjoyed it and I will do this again soon. My compliments to the contributor of this recipe. I also made a bruscietta brushed with EVOO, using some of the pan fried shrimp, mozzarella, sliced baked/dried tomato slices, red peppers and garlic to go along with it.

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shrimpstuffedmanicott

Cooking Level: Expert

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Reviewed: Apr. 29, 2009

Really didn't see the need to bread the shrimp. Adding 1T. of flour after sauteeing the shallot and garlic helps the sauce to thicken. 1/2 c of butter to finish isn't necessary either.

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Merle

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Reviewed: Apr. 28, 2009

This is delicious! I orefer a thicker sauce, so I reduced the wine and broth even more before adding the cream. Got rave reviews - thanks for the great recipe!

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kclute

Cooking Level: Expert

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Reviewed: Apr. 6, 2009

Great recipe. I did add sun dried tomatoes chopped that I had drained as well as subbing fat free half and half and only using 2 tablespoons of butter at the end of the recipe. Thank you for a delish dinner, I will make again and my husband loved it!

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Sil

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Reviewed: Apr. 5, 2009

Based on all of the positive reviews, I was really looking forward to this. Unfortunately, we didn't care for this at all. It looked bland, it tasted bland...I won't be making this again.

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LauraT

Cooking Level: Expert

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Reviewed: Apr. 1, 2009

So yummy! We have been looking for a recipe like this for a long time, and this is it! We served it over angel hair noodles. Delicious!

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Holly C.

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Mar. 30, 2009

One of the most delicious meals I've had but we made it with pasta

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Megan

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Reviewed: Mar. 29, 2009

It was very good. I didn't have any shallots, so I omitted those, and did cut the butter to only a quarter cup. I addded italian seasonings--maybe 1/2 tsp. We really enjoyed it and it was pretty simple to make!

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KIMJNSN

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 21, 2009

Very good and rated an A+ from all who eat it. I didn't have wine so I use Cranberry liquore and substituted 1/2 and 1/2 for the cream. Yummy

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Friend

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Reviewed: Mar. 15, 2009

I doubled this recipe and I'm so glad I did because we like a lot of sauce on our pasta. I also omitted the shallots, used half/half instead of heavy cream, and only used half the butter and it's still fabulous! I like the zip that the lemon adds.

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