Reviewed: May 18, 2012

Loved this! My husband can't eat shrimp, so I just left that out, though I think I'll use chicken next time. Both our boys (2&5) loved it! We will definately be having this again!

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Reviewer:

edurrer

Reviewed: Apr. 28, 2012

This was absolutely delicious! I added some scallops to mine to give it more of a seafood flair, and it worked very well! My fiance loved it, and it had just enough spice in it for both of us. Excellent recipe that will be used in my house over and over again!

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Reviewer:

princesa_ang

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

Reviewed: Apr. 4, 2012

Very simple and delicious! I'm going to have to start keeping shrimp on hand so I can make this quick but elegant weeknight dinner. Thanks!

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Reviewer:

PolkaDot

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Reviewed: Mar. 14, 2012

This is a fabulous recipe with lots of options for personal taste! I would add some more vegetables, including increasing amount of asparagus, maybe some red bell peppers and/or some diced tomatoes. The flavor profile on this is fabulous and very adaptable to suit your personal taste.

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Reviewer:

DelMarGirl

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Del Mar, California, USA

Reviewed: Mar. 13, 2012

This was all right. It didn't turn out horribly, but it also wasn't something I was really excited about. I did find that adding tomatoes and mushrooms made it much more interesting, and when I did that, I had no problem with there being enough sauce (on the contrary, there was quite a bit).

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Reviewer:

justagirl

Reviewed: May 23, 2011

this is pretty, tasty, and easy to make! It was my first time ever to cook shrimp and it turned out great!

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3 users found this review helpful

Reviewer:

cat0409

Reviewed: Mar. 12, 2011

Great Recipe! I do agree that the sauce is a little dry, so I add some of the pasta water which helps add volume and thickness due to the starch in the water. Instead of parmesan I added feta cheese. The dish was delish!

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5 users found this review helpful

Reviewer:

jchef

Reviewed: Feb. 8, 2011

This was the recipe I was looking for! It was very tasty! I read the comments & think I have found ways to solve the problems addressed in them. Because of the mention of the excess liquid, I had a jar of Penzy's powdered lemon zest that I used in lieu of the juice. I bet fresh would be even better. I added 1/4 cup of a can of petite diced tomatoes & to counterbalance the acid, I put in 1 pinch (literally) of white sugar. It did not give any sweetness, just balanced the acid content. To also help with the liquid issue, I cooked the pasta (I used spaghetti) 2 minutes short of done, and then tossed it into the pan of sauce & cooked it for the remaining 2 minutes there. Thanks for the great recipe!

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Reviewer:

(ME)

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Jan. 13, 2011

I added a can of diced tomatoes, partially drained, sliced mushrooms and a red bell pepper cut in 1 inch pieces matching the asparagus. This is a definite repeater in our house.

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13 users found this review helpful