Reviewed: Nov. 18, 2007

Yum, Yum, Yummy! This recipe is a keeper. The only reason that it did not get five stars is because I had to tweak the sauce, but that was easy to do. I liked it and so did my husband. Served with Ceaser salad and Cheddar cheese garlic biscuits. Easy and quick to fix. Thanks for sharing.

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littlemsg1

Cooking Level: Expert

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Reviewed: Nov. 13, 2007

Yum! This dish is just like the kind that my mom used to make. Didn't have linguine so I put the shrimp on a bed of rice instead. I also added some pea pods just to get some veggies in there. Took the advice of previous reviews and increased the amounts of white wine and butter so I would have enough sauce. I will definitely be making this again!

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Elizabeth

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Reviewed: Oct. 19, 2007

This recipe was very easy to make and was so good. Fresh pasta is a must versus boxed. On top of the minced garlic I added some crushed garlic cloves as well.

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Jesse R

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Reviewed: Oct. 14, 2007

This recipe is OK, but needs more herb infusion! If cooked word-for-word it is a little bland. Add more fresh herbs to the shrimp such as basil or thyme and a little extra wine.

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Victoria

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Reviewed: Sep. 16, 2007

I'm really glad I read the reviews and modified the recipe when I made this. As it is, I will still make more modifications next time. On this first attempt I used 2 TBSP butter and 2 TBSP olive oil, 5 cloves of garlic, the juice and zest of 1 large lemon, about 2/3-cup white wine, and about 1/2 bunch of chopped parsley. This was enough sauce for about 12 oz. pasta. I cooked the linguini until it was nearly done, and then added it to the sauce/shrimp for the final 2 minutes so that the pasta absorbed some of the flavor of the sauce. I didn't add parmesan until I served it, because the cheese will congeal if you add it with the lemon juice earlier. For an entire pound of pasta, I would use 2 lemons and a whole cup of white wine. It was tasty, but a little bland. I think to spice it up next time I'll add extra lemon juice and a few sprinkles of crushed red pepper--I think a bit of a kick will be good with this.

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Post-It Poet

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Reviewed: Sep. 5, 2007

I quadrupled the butter and wine(as others had suggested) and was so glad I did! There is no way the original amount called for would of been enough. I also added fresh cooked broccoli. I felt this was overall pretty good, but was missing something. Next time also I will reduce the amount of pasta several ounces or increase the amount of shrimp. Not enough shrimp to go around. I also put the parm on after it was all cooked because it always gets lumpy for me if I add it in.

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VERONICACLARE

Cooking Level: Intermediate

Living In: Royersford, Pennsylvania, USA

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Reviewed: Aug. 30, 2007

I loved this recipe although I did have a little trouble with the sauce. You almost have to quadruple it to get enough. I used frozen precooked shrimp and threw them in towards the end to heat them through. Other than that I stayed close to the recipe.

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Shannon

Cooking Level: Intermediate

Living In: Rexburg, Idaho, USA

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Reviewed: Jun. 28, 2007

This was a great dish & SO quick and easy to make- cooked for my guy & his friends- they raved- I'll personally make it with alittle less garlic next time, but it had awsome flavor.

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RachGirl

Cooking Level: Intermediate

Home Town: Naples, Florida, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Jun. 3, 2007

This recipe was TERRIBLE!! had no kind of taste even with the modifications other members suggested!!! Just taste like butter and cheese!! DISGUSTING!!!!

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REHANAB85

Cooking Level: Expert

Home Town: Rexdale, Ontario, Canada

Living In: Brampton, Ontario, Canada

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Reviewed: May 31, 2007

I made it for the first time and it's a good thing I read the reviews before I started cuz it definately would have been a dry sauce had I not tripled and quadrupled the amount of ingredients. To make it a little more saucy I added a little bit of olive oil in with the butter. Hope this helps!

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conkhouz99

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Candiac, Quebec, Canada

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Reviewed: May 12, 2007

i made this the other night for supper and the end result was pretty good, although my DH and I both agreed that it was missing something. I reduced the amount of pasta and shrimp by half because it was just my DH and I eating (left the sauce measurements the same). Next time, I will add a squeeze of fresh lemon juice and fresh parsley along with some diced tomatoes.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: May 1, 2007

excellent and will make again

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kac

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Reviewed: Apr. 15, 2007

Pretty good. It was tasty and easy and quick. As others mentioned...you have to triple/quadruple the sauce ingredients.

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JOAN2005

Cooking Level: Expert

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Reviewed: Apr. 7, 2007

GREAT recipe!

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LisaB

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Pembroke Pines, Florida, USA

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Reviewed: Apr. 6, 2007

This dish turned out absolutely great. I had to add a lot more butter, garlic, and about a half cup of wine. This made a fantastic sauce. What really zazzed it up was a whole tomato which I diced, and added right before serving.

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Bcc

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Reviewed: Mar. 27, 2007

This recipe was absolutely wonderful. I also doubled the ingredients to make more sauce. But WOW, my shrimp were very flavourful and lovely. I used 6 cloves of garlic as well. I would suggest that you don't use pre cooked shrimp. Cooking the shrimp in the sauce takes only minutes and the shrimp absorb the flavour much nicer this way. We also COVERED it with fresh parm! Make this recipe, you will enjoy it! Update: I have cooked this over 10 times now. I still use tons of garlic. And now I add a bunch of cream to it as well. Yes, even more fattening. However, it is delicious this way. The cream helps hold together all of the ingredients so they don't just sink to the bottom. Yummy!

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Megan Blumenthal

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Mar. 14, 2007

Outstanding! I did portions and measurements to my own taste buds and the dish came out great. I bought pre-cooked shrimp to save time. I just simmered the sauce seperately then tossed in the shrimp and served.

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Brickley

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Mount Laurel, New Jersey, USA

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Reviewed: Mar. 3, 2007

I wish I would have read the comments before making the dish. I found myself adding more of everything because the sauce started to disappear. Once it was done, it turned out great.

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Coop

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Reviewed: Feb. 20, 2007

This one's a winner! I would have given it 5 stars but the recipe for the sauce is all wrong, in regards to the amounts of each ingredient. I put 3 times the amount of butter and white wine, and 5 garlic cloves and also added tomatoes, which gave the sauce more texture. All in all, a very easy and quick dinner idea.

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