Reviewed: Jul. 24, 2005

This was a great dish. Very simple to make. I had to modify it a little, using frozen pre-cooked shrimp and dried parsley flakes because of lack of time, but it turned out great. Very flavorful. Thanks!

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CNLMOORE

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Palos Park, Illinois, USA

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Reviewed: Mar. 22, 2005

This was pretty good. I added frozen "California" veggies (cauliflower, broccoli and carrots) and I had to add a bit more liquid.....in retrospect I wish I had also used some cornstarch to thicken the sauce. My parmesan cheese (obviously not great quality) congealed into a big lump while cooking, so I removed that and added more cheese after I was done cooking. A really fast recipe! Very tasty, very easy. Will make again.

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Tata

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Reviewed: Mar. 12, 2005

This was OK but not good enough where I'd make it again. I doubled the sauce and it was still pretty dry.

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AFUNK1

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Reviewed: Feb. 10, 2005

Pretty bland flavor...I seemed to be the only one who was unhappy with it though. Both my parents and my boyfriend thought it was great. It just neeeds...something...Not sure what. I did add mushrooms but other than that followed the recipe.

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Allie-May

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 15, 2004

Pretty good. I tripled the sauce, added a teaspoon of lemon juice and a cup of fresh mushrooms. I plan to make it again. Thanks for the recipe!

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NATALIESHD

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Reviewed: Aug. 10, 2004

Great recipe. I have passed it on and everyone that tries it loves it!!!!!

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WYOMING1

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Reviewed: May 18, 2004

We love this dish! It is easy, but tastes gourmet!

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VONSKI2

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Reviewed: May 12, 2004

Very good if you triple the sauce and follow advice of previous reviewers.

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CCCSRU

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Reviewed: May 5, 2004

very good flavor. the garlic was not overpowering. I made more sauce than the recipe called for. will make again.

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JLK21

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Reviewed: Jan. 24, 2004

first time I have given a low rating and reason is that I had to change alot with this recipe.I followed other suggestions in changes and still it was okay! still needed something-I wish i had some fresh mushrooms and maybe some other vegies.I rate it about 3 plus.

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SUEASTY

Cooking Level: Expert

Living In: Yakima, Washington, USA

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Reviewed: Jan. 10, 2004

Great recipe. It was a big hit over the holidays, even with the kids. I followed previous suggestions, and I also used white garlic wine instead of regular. My niece who "doesn't like seafood" went back for thirds!

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MDONNICI

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Reviewed: Dec. 4, 2003

This recipe was average. It was very simple to make, which I like, but it's just not for me. I'm not a big parmesan cheese fan, but am always willing to try new recipes. Thanks for sharing!

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COOK_4_3

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Reviewed: Nov. 15, 2003

My wife and I loved it, but the kids didn't (unusual because they generally love shrimp dishes).

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BEMUSED_1

Cooking Level: Intermediate

Home Town: Garden City, New York, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Nov. 10, 2003

This recipe was very good. I also increased the sauce by 3. Although next time to make more calorie friendly I would only use enough butter to saute the vegetables (I used mushrooms and red pepper) and when they are a bit softened I would add the wine, about 1 cup. As much as I love garlic, I think next time I will cut back a bit (I used 5 cloves and it was very good but I think I would still frighten away the vampires). I also topped mine with green onions and it was very good. Will definitely make again for the garlic lovers.

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250607

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Reviewed: Nov. 6, 2003

This recipe is an easy and delicious way to prepare a shrimp and pasta dish that is sure to impress. I followed the advice given by OD3 in regards to the sauce...I didn't have Asiago cheese, so I sprinkled an Italian cheese blend on the finished product, which worked beautifully. My boyfriend loved the dish and said it was something that he could eat every week! I'm sure I will have requests to make this again soon! Thanks to OD3!

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MISSDRIVER

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Reviewed: Sep. 21, 2003

WOW!!! What a great recipe as "OD32T3" wrote its a GREAT basis for an outrageous sauce. My recipe: 1-1/2 sticks butter, blended in tablespoon of flour, added 6-7 mushrooms, 7 cloves garlic & about 1/3-Cup EVOO ... let this simmer for a bit... added about 1/4-cup 'Korbel' (no white wine available), then about 4-TBS fresh grated Pecarino Parm Cheese. The cheese did clump a bit but added a great texture to the sauce. As a final touch I added a healthy dose of oregano. I am a 'taste' cooker. I know the taste I am looking for and with these BASICS I was able to create a gourmet-sauce ... THANKS

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Janet - NJ

Cooking Level: Intermediate

Home Town: Wallington, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: Aug. 21, 2003

I tried this recipe when I cooked for friends and received raves. I did modify a little by thickening the sauce by adding cornstarch. I loved the garlic (even added a little extra).

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STREAK66

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Reviewed: Aug. 19, 2003

I had to use what I had in the cupboard for this which the only changes I made was I used angel hair pasta and chicken broth. That being said it was a little bland I used an extra clove of garlic just cuz I am a garlic lover and it still was a little bland. Maybe like one reviewer said it is a good starter recipe. The family liked it it just was me who thought it was bland but hey I am the one who counts lol ! Thanks, Sonya

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Sonya

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Aug. 7, 2003

I am giving this sauce four stars because it gave me the basics that I needed to create a truly gourmet sauce. Like previous reviewers I had to add much more quantity than called for. I used 1 1/2 sticks of butter, 3/4 cup of dry white wine, a drizzle of extra virgin olive oil, 4 cloves of garlic and 1/3 cup of grated Asiago cheese (be sure to use the good cheese, I tried using the cheap stuff once and instead of melting it just congealed into a big ball in the sauce - this never happened with good quality Asiago). I also add 1 tsp. each of dried basil and oregano. I also use mushrooms too. If you like it spicy try using a sprinkle of red pepper flakes. This makes a decadent sauce that my brother says he dreams about.

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OD32T3

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Reviewed: Jul. 12, 2003

I did not have wine on hand & was in a spur of the moment mood used chick broth. I used Prosciutto instead of shrimp. I too made 6X the sauce by adding a squeeze of lemon juice, fresh basil 6 clvs of garlic and blk pepper. The family loved it! i will try shrimp next time.

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Kirsten Turek

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Garlic Shrimp Linguine

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