Reviewed: Mar. 23, 2009

Very, very good! Increase butter to 1 stick, increase wine to 1/2 - 3/4 cup, increase garlic to 4 cloves, add tomatos & mushrooms & a dash of light olive oil before tossing with pasta - and then wait until serving to add the parm cheese.

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sunshine

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Reviewed: Mar. 4, 2009

This recipe is delicious and has become a regular meal in my home. Everyone loves it. As far as adding additional amounts and/or ingredients to the recipe, I've followed the directions precisely and I've altered it as suggested by other users. I have to say, it comes out great either way. Thank you for sharing this recipe.

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BellaDea

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Reviewed: Feb. 26, 2009

Awesome recipe! Like other reviewers, I tripled the sauce ingredients. I also omitted the Parmesan cheese because my husband doesn't like cheese - he loves this dish and had me make it twice, in one week. Thanks for posting this recipe!!

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theOdyssey

Cooking Level: Beginning

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Reviewed: Feb. 10, 2009

THIS WAS A VERY GOOD RECIPE, I USED GARLIC AND BASIL LINGUINE AND IT EVEN WAS MORE TASTIER.

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slima

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Reviewed: Jan. 30, 2009

loved the recipe with the modifications from other reviewers, couldn't find parsley so I substituted fresh basil..the dash of red pepper flakes went over really well with my family...definitely a keeper!!

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MANPREET

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Reviewed: Jan. 13, 2009

A very tasty sauce. I also had to double the butter and wine amounts. I added onions too so it soaked up alot of sauce and I had to add extra wine. But it was a good sauce. Its not heavy and it coats the pasta nicely.

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ERIKA417

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Barrington, New Jersey, USA

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Reviewed: Jan. 11, 2009

Turned out great with the help of some other comments. I added 1 cup extra butter, 1/2 cup wine, mushrooms, and asiago cheese. This dish went over great with the family.

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The Wolfe

Cooking Level: Intermediate

Home Town: Mcminnville, Oregon, USA

Living In: Fort Dodge, Iowa, USA

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Reviewed: Jan. 11, 2009

Definitely needs more sauce. I made 4x more and it wasn't enough. Instead of using steamed broccoli from a bag as a side, I included it into the sauce after the shrimp was done. Yum!

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michelle

Cooking Level: Beginning

Home Town: Bethany, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 3, 2009

Not impressed with this recipe had to x8 just to feed my family and it just wasnt what I thought it would be like. Wont try it again!!!

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Shawna

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

Husband and six-year-old are asking for this one again. This recipe is simply good--not over the top with a lot of sauce or strong flavors. Very good and I would not hesitate to make this for company.

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HOLLYBELL

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Reviewed: Dec. 17, 2008

This is not only one of the aasiest, quickest dinners you'll ever make, it is also one of the most delicious! If you love shrimp and are careful cooking them to "just done", you can't mess up this dish. I keep flash frozen shrimp on hand just for great, quick dishes like this one!

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ComfortCook

Cooking Level: Professional

Home Town: Eldorado, Illinois, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 23, 2008

Definately needed to multiply the sauce by 4. I added the cheese in the last few minutes. It was good, but I don't think I would make it again.

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Bake4fun

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2008

This was fantastic! I use it often and wish I could have given it more than five stars! Based on other reviews, I increased the ingredients as follows: 4T butter, 12 T white wine, 82 grated Asiago Cheese (much better flavor than Parmesan) and 12 minced garlic cloves. Everything else remained the same. This is a keeper.

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Carolina

Cooking Level: Expert

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Reviewed: Sep. 29, 2008

just had this for dinner and it went REALLY REALLY well! only added a bit of cheese at the end, but make sure to at LEAST quadruple the sauce, or else there won't be nearly enough (becomes evident pretty quickly). Also added a bit of lemon, next time i will throw in some 1/2and1/2 to thicken the sauce. definitely a keeper, thanks for submitting!

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Bijoux

Cooking Level: Intermediate

Living In: Lethbridge, Alberta, Canada

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Reviewed: Sep. 21, 2008

this was wonderful, followed other reviews and made a lot more sauce...will make again and again!

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precious

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Reviewed: Sep. 14, 2008

My daughter and I just had this for dinner tonight and we made it for 2 servings. We took the advice of everyone and doubled the sauce. This pasta dish was just excellent. Instead of using the Parm, we used Asiago cheese instead because we did not have enough Parm cheese. I am not much of a shrimp eater, but I love everything about this dish. I did not miss the cream that is usually used to make this type of pasta. I would definitely recommend this to all of those who visit this site. Just remember, you can adjust any of these recipes to your liking. Enjoy!!!!

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Mzjones111

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Reviewed: Sep. 6, 2008

really good!

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jennifer88310

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Reviewed: Sep. 6, 2008

I'm glad i read the reviews before i attempted this. 1 tablespoon of butter is definately not enough. i used 100grams of butter! 1/2 cup of white wine, 7 garlic cloves. I also added a chopped tomato and a tablespoon of capers towards the end. It was restaurant quality stuff. Very cheap and very easy also!

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