Reviewed: Oct. 15, 2009

I would have to agree with everyone else, it would have been a little bland if I would have followed the directions. I am not to fond of microwave shrimp I think it takes away from the texture. Additionally, shellfish or any seafood for that fact should not be microwaved, Also, I included squash, zucchini, mushrooms,amd carrots letting the juices fill the pan with the garlic and evoo. To spice it up I also add about a cup of roasted garlic alfredo. GOOD EATS=)

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Andrea Swearingen

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Reviewed: Oct. 4, 2009

Like everyone else, I used the recipe as a jumping off point. I sauteed peeled shrimp in butter and 4 cloves of minced garlic. I added a little frozen spinach to the pasta (I used thin spaghetti) and seasoned everything with parmesan-garlic italian pasta seasoning. I did like my version, and so did my husband, who usually thinks all pasta needs to be served smothered in sauce. I'm certain I'll will make it again, maybe even try something a little different with the seasonings next time.

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KK

Cooking Level: Beginning

Home Town: Osceola, Indiana, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jul. 30, 2009

I really can not rate the actual recipe as is, I have made this 4 times and all 4 times I have made it based on CHEFSINGLEDAD's advice. I would never boil shrimp and do not even own a microwave. Based on his advice I give it 5 stars!

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NewVegan

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jul. 11, 2009

Not a bad start. However, instead of nuking the butter and garlic and boiling the shrimp, I sauteed the garlic with some chopped onion and added the cleaned shrimp once the onions were translucent. Seasoned the mixture with lemon pepper, then drained the pasta and mixed it into the shrimp once the shrimp were cooked. I never boil shrimp. Either sauteed or grilled.

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thequilpster

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: May 17, 2009

Yummy, yummy, yummy! This was by far one of the best dishes I have made from this site. My whole family loved it. I will probably make more sauce next time, just because I didn't want my plate to end. This would be great with chicken as well.

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Dominique

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Reviewed: Feb. 14, 2009

Used 5 tablespoon of butter.Dillweed and some dill seed..A little bit of crushed pepper. 4 cloves of Garlic...Used alot of grated parmesan cheese. Which saved the day!! The more the better! Pepper on top...had a Marinara sauce on the side...So you see I changed it a great deal..but it made it by doing that. :0)

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millionairesquare

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Yardley, Pennsylvania, USA

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Reviewed: Jan. 25, 2009

This recipe was a good base for a meal. Following the ideas from other posts, I added more seasonings to help add flavor and it was very good! I added crushed red pepper, garlic powder, parsley and oregano.

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Spartan Teacher

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Reviewed: Nov. 29, 2008

this recipe was ok.if i made it again i would definitely double the amount of butter and oil because i found the pasta dryer then i like.also would sautee shrimp in garlic butter.

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jgraham3

Cooking Level: Intermediate

Home Town: Innisfail, Alberta, Canada

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Reviewed: Sep. 12, 2008

I sauteed the shrimp with extra virgin olive oil, garlic, and butter then tossed it with cooked pasta and added the parmesan, some garlic powder and a bit of cayenne. It was a quick and easy meal.

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NMO6

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Feb. 20, 2008

Seemed to make more sense to saute the cleaned shrimp (tails off) in the butter and garlic rather than boiling seperately. Also ended up adding atleast 2 or 3 Tablespoons more of butter so that the pasta wouldn't be so dry. Salt, pepper and onion powder to taste. Very good with these minor alterations.

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RAISIN1

Cooking Level: Expert

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Reviewed: Dec. 4, 2007

very dry, had to add alot of things to make it with flavor.

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Dido

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Reviewed: Nov. 19, 2007

This was a great recipe! It's quick and easy. great for a quick lunch. You could use it with any kind of pasta.

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Mrs. Clark

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Oceanside, California, USA

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Reviewed: Oct. 14, 2007

My family and I thought this was FANTASTIC. Everyone ate their entire plate. Very simple to make. I also sauteed red pepper and vidalia onion to give it colour and melted the garlic on the stove. A three pot meal is GREAT in my books.

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LIANED

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Reviewed: Oct. 11, 2007

It's a good base for a recipe. I took the advice of others and changed to olive oil and also added old bay seasoning. I also added minced onions. It was pretty good!

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Gumblyna

Cooking Level: Intermediate

Home Town: Brookhaven, Mississippi, USA

Living In: Jackson, Mississippi, USA

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Reviewed: Oct. 6, 2007

I read some of the reviews before attempting this dish so I can't objectively rate this recipe because I deviated from the instructions. First, I boiled water, adding vegetable oil and salt, and added the shrimp. I did the same in a separate pot for the pasta, but I also added 4 tablespoons of tomato paste to give it some color and flavor. Then I drained the shrimp and took the tails off. Then I put butter on a hot skillet and threw the shrimp in. I sprinkled powdered garlic all over it. I then poured the butter & shrimp into the pasta and mixed it up. I served it with toasted garlic bread and the kids (both toddlers) gobbled it up and the wife couldn't stop raving about it. I would suggest also adding warm tomato sauce on the side.

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HWT

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Reviewed: Aug. 21, 2007

This recipe was a good start, I added broccoli to mine. My husband loved it and I will be making this again.

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kianaj

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jul. 15, 2007

Roast the garlic first, and add some fresh basil or fresh dill. Some white wine would add some pop as well.

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Dee

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Reviewed: Jul. 12, 2007

Was very good. I added a can of diced tomatoes, broccoli, and already deveined shrimp, and some cheese. Yummo!

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TiffanyOhio

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Reviewed: Jul. 7, 2007

I love to cook, so I gave this recipe a try. My friends LOVED it. The garlic shrimp was ever so tasty. Now we just have to make it with a little LESS sodium & cholesterol.

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