Reviewed: Mar. 3, 2013

definitely needs a lot of feta or this dish would be very bland

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Reviewer:

undiesinabundle

Cooking Level: Beginning

Home Town: Medford, Wisconsin, USA

Living In: Marshfield, Wisconsin, USA

Reviewed: Dec. 12, 2012

A little overly-tomato flavored for me, but a very tasty meal. Used some Schwans' 6-cheese tortelloni, and a pound of 16-20 per pound shrimp along with the fire-roasted tomatoes.

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Reviewer:

Gwenbishop

Reviewed: Jul. 14, 2012

This was a very easy meal to cook and it taste as good any Italian resturant.

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Reviewer:

Prissy

Reviewed: Jul. 7, 2012

Was pretty good. Might have made for a better side dish than the main course, though.

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2 users found this review helpful

Reviewer:

AJaye2010

Cooking Level: Expert

Home Town: North Branford, Connecticut, USA

Living In: Marlborough, Massachusetts, USA

Reviewed: Mar. 5, 2012

This is the best recipe I have made from this site! It is amazing as is, but if you want more heat it would be good with crushed red peppers. The fire roasted tomatoes is a must-otherwise it would be too bland. It is easy and yet you can make it for company.

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Reviewer:

gluten free girl

Reviewed: Mar. 3, 2012

So much flavor for such a simple recipe! Makes a yummy sauce. Perfect recipe for a busy weeknight-I cheated and used precooked shrimp. I'll be making this often!

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4 users found this review helpful

Reviewer:

kiwiclay

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

Reviewed: Feb. 23, 2012

Use 1 pound shrimp and half a box of penne.

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Reviewer:

Mombeck

Reviewed: Jan. 31, 2012

This is a wonderful recipe! I used 1lb shrimp, and a lot more basil. I also added crushed red chiles. I put the feta in the sauce before the pasta to let it melt down a bit. The only thing I would change would be to cook a little less pasta. I think 1/3 lb would do, but Im a gal that likes a lot of sauce :)

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Reviewer:

tracyob21

Reviewed: Jan. 14, 2012

Fabulous recipe as-is! Definitely restaurant quality. It really is ready in less than 30 minutes and is incredibly easy to make. I added a little (1/4 cup) white wine with my olive oil. Next time I will also use one more can of tomatoes for more sauce. I will be adding this to my make often recipes.

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Reviewer:

Missuscurlz

Cooking Level: Intermediate

Home Town: Acworth, Georgia, USA

Living In: Lancaster, South Carolina, USA

Reviewed: Dec. 16, 2011

Had to give it only 3 stars because of all the tweaking it needed; as other reviewers said, it needed more spice. Used the red pepper flakes, oregano, and wine as suggested, but only after making as directed and found it lacked flavor, so I did give the original recipe a chance.

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5 users found this review helpful