Reviewed: Mar. 14, 2012

Quick easy recipe, and great as leftovers!

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Reviewer:

Stephanie

Cooking Level: Intermediate

Home Town: New Hartford, New York, USA

Living In: Binghamton, New York, USA

Reviewed: Jan. 17, 2012

We tried this recipe, after reading the reviews, and threw it our own special touches. Throw in a couple tomatoes, diced. Half an onion, and some spinach. Added alot of color and texture as well as adding some good ol fashioned vitamins. Loved it this way :)

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Reviewer:

Amb3rJ85

Reviewed: Aug. 22, 2011

I changed the recipe up a bit. I used the same vermicelle noodles and cooked them al dente. I grilled the shrimp (tails off) in spray butter, a teaspoon of water, and cooked them until they were almost light pink. I then added 1 tbsp garlic, and 1 tspn garlic chili sauce to add some heat. Once I drained the noodles, I combined the almost cooked shrimp (with tails off) to my pasta. I then added a 1 tbsp of olive oil, 1/4 to 1/2 cup of warm water, 2 tbsp spray butter, and 1 tspn of garlic chili sauce. I continued cooking on low for an additional 2 to 3 minutes. I then topped with grated parmesan cheese, and basil. It is delicious and low calories.

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Reviewer:

OSU4849

Reviewed: Aug. 15, 2011

Good for and because of its simplicity. Not necessarily something you would be excited to serve company, but definitely yummy enough for a quick family meal.

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Reviewer:

cupcakequeen

Cooking Level: Intermediate

Reviewed: May 23, 2011

I prepared this for lunch today. Loved it! Quick and easy and filling! Yum!

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Reviewer:

Pat

Reviewed: Jan. 23, 2011

I made a lot of modifications and it turned out great. I sauteed the garlic in olive oil and butter. Then I added the shrimp, 2 tomatoes, about 1 tsp of lemon juice, dash of pepper, dash of cayenne pepper, onion powder and about a tsp of tarragon. Served with the parmesan cheese. We loved it!

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Reviewer:

Colleen

Cooking Level: Intermediate

Reviewed: Jan. 15, 2011

i sauteed the shrimp in butter and clove of garlic. after it was done I added flour and then milk to make a sauce. Turned out real good.

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Reviewer:

angelfoodcake

Home Town: Vincennes, Indiana, USA

Living In: Fort Myers, Florida, USA

Reviewed: Jan. 14, 2011

This dish was very easy to make my family loved it after a long day at work sometimes is so hard to make a good home meal and this was a good home meal done in 10 minutes with prep time added your family will love it…..dawn

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Reviewer:

dawn

Reviewed: Nov. 20, 2010

I give it 3 stars for the fact that it is an easy dinner to fix, but it lacked on taste. We ate over 2 hours ago and everything still taste and smells like garlic. Don't get me wrong, we love garlic, we use it ALL the time, but with this it's all you taste. It is a good platform to start from, but don't stick with it alone. Thanks for sharing it, but it's not for us.

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Reviewer:

glassman_24k

Cooking Level: Beginning

Home Town: Perry, Florida, USA

Reviewed: Sep. 22, 2010

I read the reviews and adjusted the recipe. I used approximately 2 tbsp of olive oil, and 2 tbs of butter. I sauteed the garlic (fresh) until it started to brown just a bit. Next, I added the shrimp and cooked it until pink. I then added broccoli cuts, parsley, salt, pepper. I finished it off with adding the cooked vermicelli. After placing a serving on a plate I garnished with fresh shredded Parmesan cheese. It was delicious and my husband loved it. It was very light yet filling. I will be making this again especially when time is an issue!

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