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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Reviewer:

cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

Reviewed: Sep. 22, 2009

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

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Reviewer:

CookingMaMa08

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Foster City, California, USA

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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Reviewer:

Jade

Cooking Level: Beginning

Home Town: Ventura, California, USA

Living In: Ridgecrest, California, USA

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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Reviewer:

RobinC

Reviewed: Sep. 2, 2009

Amazing pasta! I left out the spinach because I'm not a huge fan of cooked greens, but left everything else the same. The flavors in this are perfect. If you haven't made it yet, please do! You won't regret it.

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Reviewer:

Stephanie

Cooking Level: Expert

Home Town: Portage, Indiana, USA

Living In: Carrboro, North Carolina, USA

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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Reviewer:

kyle

Reviewed: Aug. 30, 2009

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

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Reviewer:

hhamelka

Cooking Level: Intermediate

Living In: Clarendon Hills, Illinois, USA

Reviewed: Aug. 19, 2009

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

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Reviewer:

steve

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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Reviewer:

Allydan

Home Town: Houston, Texas, USA

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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