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. 8, 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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VORCHA

	Cooking Level: Intermediate Home Town: Packwood, Washington, USA
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Reviewed: Apr. 26, 2006

I didn't use prawns in this recipe. I just wanted a nice flavourful, seasoned pasta recipe, and this looked good to me. Turned out it was! Seeing as I'm not a seafood fan, I served this with chicken instead. Very tasty!

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