Reviewed: Oct. 20, 2006

We did not care for this - too bland.

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 19, 2006

Very bland unless you add 4 TBS butter, 1/4 cup wine, 4 cloves garlic, 1-2 TBS lemon juice and do NOT put the cheese in as you are making the sauce (I added about 1/4 cup cheese). Toss it with the pasta after or you will have a congealed messy blob. I prefer basil to parsley but both are good.

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Oct. 8, 2006

This dish is very good. I followed the advice to make extra sauce - 3x the amount of butter and parsley, 2x wine and cheese, and 4 cloves of garlic.

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Luv2Cook

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Aug. 19, 2006

easy tomake..and delicious!!

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Tamela

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Bay Shore, New York, USA

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Reviewed: Jul. 21, 2006

This dish was easy to prepare and easier to get seconds! It tasted very good!

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pattipalmer1

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Reviewed: Jul. 19, 2006

I used fat-free margarine and parmesan for this recipe and it was delicious.

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Miriam

Cooking Level: Beginning

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Reviewed: Jul. 10, 2006

Good, but not alot of flavor. Very subtle.

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ASANNING6

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Reviewed: Jun. 19, 2006

Great recipe! I didn't have fresh shrimp, only frozen so I thawed it by soaking in rounds of cold water and added after drying them off. I also sauteed the garlic in the butter before adding the wine and cheese. Delicious and easy - will definately make again!

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KARMAL8513

Cooking Level: Intermediate

Home Town: Beaverton, Oregon, USA

Living In: Atlanta, Georgia, USA

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Reviewed: May 26, 2006

Wonderful! I added some red onion at the same time I cooked the garlic. I also used a precooked shrimp ring so it was really easy to prepare. We loved the flavour, but I will probably add more garlic. I also used fat reduced margarine in place of the butter. I served this with "Cheese Garlic Biscuits II" (from this site) and a ceasar salad. I'll make this again when I have a shrimp ring sitting in the freezer!

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Crystal

Cooking Level: Beginning

Home Town: Pembroke, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: May 3, 2006

YUMMY! I didn't have any fresh parsley, so I just used dried, and I served it with angel hair instead of linguine. My picky husband loved it also! This ones a keeper! Thankyou!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Apr. 24, 2006

this was good enough for a dinner party! You definitely have to triple or quadruple the sauce just for 2 people tho. Added some basil, otherwise by the recipe,except for the tripling part!

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SMEDLIN

Cooking Level: Expert

Home Town: Mooringsport, Louisiana, USA

Living In: Frisco, Texas, USA

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Reviewed: Mar. 28, 2006

would not make again, bland

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QUILTAH

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Reviewed: Mar. 26, 2006

great recipe. Ageee with having to make atleast 4-5 times the butter/oil/wine combo. Linguine would be too dry without it. Great taste and very elegant looking for company. Thanks Stacey!!

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DIZZYD1219

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Reviewed: Mar. 4, 2006

i thought it was pretty good... but i'm only giving it 4 stars because my family didn't seem to like it all that much until i made my revisions. after making it i realize it needs more seasonings. it's quite bland. and yes i agree on others about tripling or quadrupling the amount of sauce. plus for a family of 4....2 kids under 6...i found the noodles too much. next time i'll still triple or quadruple the sauce BUT use alot less noodles than recipe suggested. to make it taste the way we wanted...i aded ALOT of McCormick California style Garlic Salt with parsley. that bottle is awesome for this. oh and i added a bunch of shredded mozzarella on top. w/ my revisions i thought it was 5 stars!

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luvmybabies

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Reviewed: Feb. 16, 2006

Super good recipe! Very simple. Will definitely make again!!!

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Steph

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Reviewed: Feb. 8, 2006

This was a bit dry. After seeing how dry it would be, I made an extra batch of sauce. I quadrupled (4X) the butter, wine, and parmesan. I only doubled the garlic. Make sure that the wine is a good table wine. The next time I make it, I won't put the parmesan in with the sauce. Most of it stuck to the bottom. We all enjoyed it very much after adding additional sauce.

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Barb D

Cooking Level: Intermediate

Home Town: Latrobe, Pennsylvania, USA

Living In: Bethel Park, Pennsylvania, USA

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Reviewed: Feb. 7, 2006

I like this recipe alot and so did everyone else! It turned out great.... I made extra sauce too, but I thought it tasted great! Thanks Stacey for the recipe.

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