Reviewed: Apr. 23, 2013

Hubby and I liked this very much. I had no white wine so I used all the cooking sherry that I had. The sauce was delicious and as someone else said the house smelled great (if you like garlic).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mrs Pamela Harris

Cooking Level: Expert

Reviewed: Mar. 25, 2013

This was very good! My husband said "it's delicious" and went for seconds. After reading the reviews, I tweaked it. I used 5 tablespoons butter, 2 tablespoons olive oil, about 1/4 cup of chopped onion that I had left over from the day before, juice of 1/2 lemon, 5 cloves of garlic and used about 1/4 cup of wine (for extra sauce). I only made 1/2 of the pasta since dinner was for two of us (for us that is about 4 servings). My grocer sells raw, peeled deveined shrimp in 10 oz bags, so I only used 10 oz shrimp. Added pinch of black pepper flakes. I also added the parmesan (shaved) after plating. I served with plain garlic toast, but will buy good french bread to go with this next time - the recipe deserves it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

R. J. Nequette

Cooking Level: Intermediate

Living In: Macon, Georgia, USA

Reviewed: Feb. 28, 2013

With alterations as others have mentioned, it was a 5!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

April

Cooking Level: Expert

Home Town: Vauxhall, Alberta, Canada

Living In: Sexsmith, Alberta, Canada

Reviewed: Feb. 11, 2013

Excellent recipe..kept as is.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

arg

Reviewed: Jan. 2, 2013

My family loved the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lovethemall4

Cooking Level: Expert

Reviewed: Dec. 28, 2012

This recipe is a hit every time. It's the foundation recipe for lots of variations. If you want more sauce pasta, you need to adjust the liquid amounts. Also, I did half butter/ half olive oil. It's fast and easy.. and delicious.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

NNChick

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Nov. 20, 2012

Made this dish last night and we LOVED it. Instead of linguine, I used Orzo. Used 3/4 cup chardonnay, fresh basil (no parsley), 1 pint grape tomatoes, 6 cloves garlic, 4 tbs butter, and didn't add the parm until the end (sprinkled over the plated dish, along with some additional fresh basil). Can't wait to eat the leftovers today!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jzk

Reviewed: Nov. 8, 2012

Yumm!!! I followed the changes and advice below - I used 1 1/2 sticks of butter, 3/4 cup of dry white wine, 4 cloves of garlic, dried basil and dried parsley. Everyone went back for seconds. very good! I will absolutely make this again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

alethia

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Oct. 15, 2012

This is so good! It tastes just like the shrimp linguine I order at a local Italian restaurant. I too increased the sauce ingredients and it was perfect. I will make this again, will try it with spinach that has been cooked in the wine sauce. Thanks for sharing!!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

SNOWBUNNII

Cooking Level: Expert

Living In: Oakville, Ontario, Canada

Reviewed: Aug. 31, 2012

I made this linguine with no shrimp as a side dish. I was using fresh parm that I grated myself. If you're doing this, it does clump up when mixing the sauce. Still, it came out amazing and tasted wonderful!

Was this review helpful? [ YES ]
1 user found this review helpful