Reviewed: Oct. 30, 2009

I wanted to make a shrimp dish yesterday. I found this in my files and said Yes! This is it! I did make a few changes Only out of necessity. I was out of spaghetti so I used Penna instead. I did not have any wine so I subbed chix broth. There was a little too much liquid in the pan,and for that, I used the goat cream cheese I had in place of the 1/2 & 1/2 cream. I Finally found the broccoli Rab, I have been looking for, forever. I added that instead of the spinach.I was pressed for time and used cooked shrimp.This dish was the BOMB!! The Whole family and 1 cousin ate the entire dish!! I sprinkled the parm on at the end and added the tomatoes at the end like some reviews said to. This was a wonderful dish!! Thanks to everyone who contributed to the creation of such a fine meal!! I rounded it out with toasted garlic bread. AAHHH Keeper! Thanks Deb!! You Rock!!

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Reviewed: Oct. 19, 2009

Good for a quick and easy meal. I agree that it could have used a little more flavor-maybe some oregano and basil would have helped.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 12, 2009

I added an extra shallot and clove of garlic but for some reason there wasn't a lot of flavor. I was really looking forward to this but for some reason, even with all of the flavorful ingredients, it was bland. Sorry!!

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: Oct. 11, 2009

It was good maybe to this again

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Lydia

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Reviewed: Oct. 9, 2009

Absolutely fantastic! I used diced chicken which was great, and I will definitely try shrimp when I have it on hand (I used pre-cooked shrimp so it will get added at the very end). I added a big pinch of crushed red pepper while simmering and the dish was perfect. Such a great set of ingredients - swapping out fresh and frozen depending on what you have in the kitchen works as well. I can't wait to make this again. Thank you for the recipe!

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Sarah

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2009

Very tasty but it was a bit bland. I'll try the red pepper suggested by other reviewers next time.

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Carolyn

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Reviewed: Sep. 22, 2009

Thanks to the exchange gang...i don't know how you did it but i wish i had been a part of it...i followed the recipe to a T and it was great. The only thing i would do different would be to thicken the sauce but thats just personal taste. (oh, i did add crushed red pepper flakes as suggested by others so i guess i didn't follow the recipe to a T...sorry, i lied!

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Sep. 22, 2009

I made this for dinner last night. It's quick, easy, and taste great!

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CookingMaMa08

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Foster City, California, USA

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Reviewed: Sep. 16, 2009

I used big pasta shells instead of spaghetti. It made sense with the shrimp. ;D It was delicious though. My boyfriend and I had a good time making and eating this. And I got leftovers. Awesome.

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Jade

Cooking Level: Beginning

Home Town: Ventura, California, USA

Living In: Ridgecrest, California, USA

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Reviewed: Sep. 5, 2009

Wonderful and so adaptable! I didn't have grape tomatoes, so used canned (drained), no white wine (used vermouth), used frozen spinach (drained). Prepared rigatoni (no spaghetti on hand) and lightly oiled a baking dish and put pasta on top. Put the slightly modified recipe on top and then grated about a cup of cheddar on top. In the oven for about 25 minutes and had guests going in for THIRDS! Makes a ton of food and so simple. Thanks for the recipe - a definite keeper.

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RobinC

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Reviewed: Aug. 31, 2009

Excellent dish!! Added some baby scallops, extra spinach/mushrooms and some chillies for a little kick... Everyone enjoyed.

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kyle

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Reviewed: Aug. 30, 2009

followed as written. Everyone at dinner party really enjoyed this. Will make again!

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hhamelka

Cooking Level: Intermediate

Living In: Clarendon Hills, Illinois, USA

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Reviewed: Aug. 19, 2009

Amazing! The only thing I added was some grated zucchini that I had on hand. Delicious!

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steve

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Reviewed: Aug. 13, 2009

I used half the butter, and subbed fat free half and half, and it was still delicious! Even my picky boyfriend liked it! Thanks so much!

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Allydan

Home Town: Houston, Texas, USA

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Reviewed: Aug. 10, 2009

Very tasty, and actually quite easy to whip up. This came together quickly which allowed me to have dinner on the table in no time. I think next time, I'll use fire roasted tomatoes to create a little more liquid. Maybe even roast my own fresh tomatoes; yum! I also like the suggestion of red pepper flakes by some of the previous reviewers. Thanks for creating and sharing this recipe!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Aug. 8, 2009

Very good recipe. The only change I made was adding more garlic and a dash of crushed red pepper. My family is italian and very particular about pasta but this recipe got rave reviews, a definite keeper!!!

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nikkichikk

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Reviewed: Aug. 6, 2009

Awesome recipe! Really tasted like something you would get at a restaurant! I used scallops instead of shrimp (due to an allergy) and it turned out just great!

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Megs

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Reviewed: Jul. 31, 2009

This was amazingly good and easy to cook! I am a real amateur and I still was able to pull this dish off very well. This will be one of those recipes that I will cook for years to come.

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Epicure

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Reviewed: Jul. 30, 2009

I have been eating this for 3 days it is so good , I had to make a change I only had canned diced tomatoes but it made a realy good sauce and I had kale I needed to use up, it realy hit the spot.

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ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

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Reviewed: Jul. 29, 2009

This was excellent! I sauteed my onions and mushrooms along with minced garlic first and since I was using cooked shrimp, I added them along with the spinach and tomatoes closer to the end as many other reviewers noted. I used light half and half and gave a nice sprinkling of red pepper flakes before serving over whole wheat spaghettini, yummy!

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