Reviewed: Jul. 2, 2008

This was soooo good. I went to the farm market and got the freshest, ripest tomatoes. Used the food processor for the garlic and onions - I cooked the onion for a looong time so that it was sweet and golden. I let the tomatoes marinate with the basil, olive oil, and lots of crused red pepper. I tried to keep the tomatoes chunky, as they cook down a lot. I will make this over and over in the summer!

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AmTricia

	Cooking Level: Expert
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Reviewed: Jun. 29, 2008

Soooooo good! The only thing I can suggest is to use the freshest (preferably organic) ingredients possible to really bring out all the flavors. Next time, I will use more spinach, too.

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Amanda Y


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Reviewed: Jun. 16, 2008

Great recipe and I loved the way the garlic and tomatoes come together. The only thing I would differently is sear the shrimp by themselves in butter and white wine and then add to the sauce.

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iamSalamanda


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Reviewed: May 23, 2008

This recipe turned out really well. I used Al Dente Pasta too which was so good. It's worth looking at the website. There are a bunch of different flavors of pasta that you can order online.

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Aly


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Reviewed: May 12, 2008

This was wonderful! I made this for a Mother's day meal with my parents and my new in-laws and it was a hit! The only change I made was that I added some white wine when I added the tomatoes. This was much more flavorful than I was expected. The fresh herbs and the onion mixture mixed with the tomatoes was amazing! I think the wine really added something too.

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Kara


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Reviewed: May 6, 2008

I thought this was delicious!! The only thing I did differently was I added cherry tomatoes cut in half at the same time as the Shrimp. Fabulous! Even my 5 year old and my 2 year old loved it!

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Alisha

	Cooking Level: Intermediate Home Town: Salt Lake City, Utah, USA
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Reviewed: May 3, 2008

By the time my husband and dtg went to Taco Bell and to rent movies I had found this recipe and had it made. Quick, simple, I had everything on had, did sub frozen spinach for fresh. Was awesome, even my husband had to eat some after all his tacos. This is on to keep.

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SCHEFFRN

	Cooking Level: Expert Home Town: Allegan, Michigan, USA Living In: Paw Paw, Michigan, USA
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Reviewed: Apr. 6, 2008

I only review the recipes I do not alter. This recipe is very pleasent, but is a bit boring and dry. I will next time use the other reviewers advice and add white wine, butter etc.

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mandy

	Cooking Level: Intermediate
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Reviewed: Mar. 13, 2008

Added 2 cups spinach and just 2 tomatoes 'cause that's what i had on hand. As other reviewer said, added a splash of white wine to the sauce. I must say my mom and i were very skeptical about this recipe, but it ended up being a huge success. After mixing the pasta and sauce together, let them sit for a while before serving. Didn't add the cheese.

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lorena

	Cooking Level: Expert Living In: Vigo, Galicia, Spain
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Reviewed: Mar. 12, 2008

I love this recipe considering I'm not really a big fan of spinach. Definitely a keeper!!! I also used butter with olive oil and doubled the spinach the second time I made this.

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kwantum


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Reviewed: Feb. 19, 2008

Great recipe. Perfect proportions. For my taste, I left out the cheese, added chopped fresh parsley and crushed red pepper. We just loved it.

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shawnessym

	Cooking Level: Intermediate
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Reviewed: Nov. 15, 2007

A nice change from a heavy red or heavy white sauce, however, there really wasn't any "wow" factor for me or the family. I used fresh ingredients, with the exception of oregeno, which I had to substitute for dried. I did add raw shrimp early in the pan with the onion mixture. After the kids ate theirs' I added some red pepper for a little kick, but still nothing to write home about, especially considering the amount of work that goes into it.

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Peg T


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Reviewed: Nov. 2, 2007

This was delicious. My entire family enjoyed it very much. My father is an extremely carnivorous eater and is always unhappy that I don't cook any other meat than fish and seafood, and this even pleased him!

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Kady-June

	Cooking Level: Beginning
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Reviewed: Oct. 30, 2007

As an Italian, and a good Italian cook, I can tell you this is one, nice dish. So many people think that Italian food is heavy with cloying,sweet, red sauce - not so. This is a pasta dish as it should be-fresh, light, delicate and pretty. Grated Romano or Parmesan cheese is considered a real no-no in Italian pasta dishes made with seafood. Loved this!

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naples34102

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA Living In: Mequon, Wisconsin, USA
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Reviewed: Oct. 26, 2007

This was a great tasting recipe. Make sure to use fresh mozzeralla, makes all the difference in the world.

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Erin

	Cooking Level: Intermediate Home Town: Monroeville, Pennsylvania, USA Living In: Winchester, Virginia, USA
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Reviewed: Oct. 20, 2007

I cooked my peeled and deveined shrimp in the pan first with a little olive oil and a lot of crushed red pepper (we like it HOT!) After it was cooked I removed it from the pan and continued with the recipe. I also added more like half a 10 oz. bag of spinach and used a 12 oz box of fettucine. My family ranked this one a "keeper!"

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