Reviewed: Mar. 16, 2009

Had this for dinner tonight, and it was very good. I added fresh mushrooms, red bell peppers and green bell peppers to the shrimp. I think it would have been boring without these additions. I also substituted angel hair pasta (my favorite) for the suggested pasta.

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Themrs

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Reviewed: Mar. 15, 2009

I bought really large prawns so they took over twice as long as the recipe states but otherwise it was a good dish. I added meat from king crab legs to the pasta as well and it turned out very good!

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mommykp

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Reviewed: Jan. 31, 2009

Awesome better then i had expected! although i did make some alterations, only used 4 tbls of EVOO and 2 tbl of cooking wine and 2 tbls of Butter. To Die for.. even my picky son who hates everything gobbled it up and keeps asking for me to make it again! thank you for sharing this recipe with us!

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Elizabeth

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 28, 2009

Very good. Added chili flakes and much more fresh parsley.

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Babzil

Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary

Living In: Pamplona, Navarra, Spain

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Reviewed: Jan. 19, 2009

I took the cheap option and used small frozen cooked prawns, but added a nice dollop of very dry vermouth (noilly prat) to the the pan before adding the pasta. Very cheap and very tasty, this has been added to my regular weeknight meals list. Thanks for the inspiration!

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James

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Reviewed: Jul. 12, 2008

Very delicious idea for a pasta... only change is I first fried up a bit of zucchini for a while, then threw in the shrimp and lots of garlic. the resultant sauce was really tasty. after boiling mini shell macaroni, i stirred it in the pan with the sauce.

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djo

Cooking Level: Intermediate

Living In: Tampere, Pirkanmaa, Finland

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Reviewed: Jun. 14, 2008

I love this recipeIt's great as it is but can easily adapted too. My kids don't like prawns much so I make this and put half in a tub in the fridge. Next day it's delicious as a cold pasta salad for lunch. Also, a quick chamge I sometimes make to this is after draining the pasta and returning to the pan, stir in a coule of handfuls of fresh rocket or watercress. Stir in and return the lid to the pan then continue with the recipe instuctions. It adds a bit of colour and is delicious. Thanks for this easy recipe!

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Jennifer

Cooking Level: Intermediate

Home Town: North Shields, Tyne And Wear, England, U.K.

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Reviewed: May 12, 2008

OK, I liked it but hubby wasn't a fan at all. And he's the pasta lover in the family.

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MrsKilmer

Cooking Level: Intermediate

Home Town: Tiffin, Ohio, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 30, 2008

This was so easy and so good. I took some of the other reviewers advice and reduced the olive oil to 4 Tbsp. I also thought it needed some color so I added sliced green peppers at the same time as the prawns.

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MOXYPAULIE

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 10, 2007

i made this last night for dinner and it was excellent.. i did 5 tbsp of olive oil and 1 tbsp of butter, added more shrimp and 2 extra cloves of garlic. boiled some extra noodles and cheesed it till it was cheesy enough for me.. also i sprinkled a tiny bit of garlic salt in it because some people commented that it was bland.. it came out perfect.. i was bragging about it not even 10 minutes after i finished eating.. will definitely be making this one again

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vanessa

Cooking Level: Intermediate

Home Town: Homer, Alaska, USA

Living In: Ipswich, Queensland, Australia

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Reviewed: Oct. 9, 2007

This was excellent and delicious and I will make it again and again for my boyfriend and I. However, I did alter it according to other reviews... I used 2 T EVOO and 2 T melted butter instead of 6 T of oil, around 1/2 C of fresh chopped parsely instead of only 1 teaspoon, 3 cloves of fresh chopped garlic, 1 full cup of shredded Parmesan cheese, and 1/2 lb of precooked frozen shrimp. Delish!

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LADYBUGPV

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Toledo, Ohio, USA

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Reviewed: Oct. 8, 2007

This was simple and fast, but as others as noted, it needs a little somethin' somethin'. I added red pepper flakes which improved it. The garlic taste was hardly noticeable, so I'd suggest adding a couple of more cloves.

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KC324

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 6, 2007

If I could give this any less of a rating I would, the pasta wasn't good with these ingredients. I was able to use the shrimp and whip up something else.

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77COOKS

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Reviewed: Oct. 4, 2007

This was dry and really tastless. The recipe is bad unless you add something to spice it up.

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alina

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Reviewed: Oct. 1, 2007

Nice recipe but 5 minutes on each side of far too long. 3 maybe!

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PATZ2

Cooking Level: Expert

Home Town: Nanaimo, British Columbia, Canada

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Reviewed: Oct. 1, 2007

Really good; I agree with using less oil (4 tablespoons are enough). I added one diced avocado and 2 cups of shrimp as opposed to the prawns and 2 tablespoons of balsamic vinegar; yum!

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ANNARI

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Reviewed: Jul. 18, 2007

I thought this recipe was pretty good.. My husband didnt like the flavor with the olive oil. I think if it was made with butter it would taste great! I'm going to try it next time.

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MommaB6

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Oct. 31, 2006

this was excellent - didn't change a thing (except i used huge raw prawns and left the heads and shells on - more fun to eat)delicious will be making this time and time again

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lunareclipse

Cooking Level: Expert

Living In: Cambridge, Cambridgeshire, England, U.K.

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Reviewed: Aug. 7, 2006

Mmmmmmm yummy! Instead of using 8oz pasta I used a full pound of thin spaghetti. I made the sauce with 8 tbsp EVOO, half a stick of butter, juice of 2 lemons, 4 cloves garlic minced, and 1 tsp crushed red pepper. I added about 1 1/2 lbs pre-cooked frozen shrimp to the sauce. but I forgot the parsley! so I am giving this 4 stars because I changed it alot. Thanks so much for the recipie idea it was simple and tasty

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Natalie

Cooking Level: Intermediate

Home Town: Orange, California, USA

Living In: North Salem, New York, USA

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Reviewed: Jun. 27, 2006

I cut the oil to a third, and added 1 tablespoon of butter (less likely to burn and enhances the flavor of the shrimp). I ended up doubling the amount of shrimp because we loved the flavor.

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