Reviewed: May 31, 2007

this was just 'ok'. A little too garlicy. Kind of a strange flavor. Not awful, but I probably won't make it again.

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KAC2

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: May 20, 2007

Simple but not sure why some of the steps are in there? Like many others I did the following. 1. Pasta and strain 2. Saute the garlic, butter and shrimp in a pan. 3. Season with salt, pepper, dash of cayenne, onion powder, parsley, orageno. 3. Toss in pasta. 4. Serve. No leftovers and everyone loved it.

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DanO

Cooking Level: Expert

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Reviewed: Apr. 29, 2007

Even when I added flavor by including tomatoes, spinach, basil, oregano, and pepper, this was still only somewhat tasty. Not too sure what else you could add without making this into another recipe.

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CRIMSONANDCLOVER

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 14, 2007

odd techniques - instead i sauteed the shrimp in butter and minced garlic. also, missing something - so i seasoned with some salt, pepper, red chili flakes. it's simple enough to make but not that great in taste.

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ihearttobake

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Apr. 2, 2007

This was soooo easy to make...I added more salt & pepper for taste....My family loved it!

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LisaB

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Pembroke Pines, Florida, USA

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Reviewed: Mar. 14, 2007

I used butter, olive oil, and white wine. I added some OLD BAY seasoning as well. Very tasty and quick to make a definate keeper!

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ChefNan

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Lake Waynoka, Ohio, USA

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Reviewed: Mar. 3, 2007

With a few personal touches, this recipe could be 5 stars. I used whole wheat pasta to give it some interest and a health boost, plus I added 1 tomatoe, lemon pepper, extra butter, and ittalian seasonings.

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Kayla

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2007

I've been making something like this for years now. Like many of the other reviewers, I follow the basic recipe, but do things a bit differently. I sautee my shrimp with butter, olive oil and garlic. I season with a bit of fresh ground pepper and oregano. I use angel hair pasta. After it's cooked and drained, I add it to the saute pan for a minute or two, then put it all on a plate and sprinkle with shredded parmesan. It's a quick, light meal.

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TESSV

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Reviewed: Feb. 1, 2007

I found this recipe to be one of my familys favorites. It passes my teens picky taste buds and my husband thinks it's excellent. Very seldom do I find something that pleases the whole family. I am a garlic lover and anything I can prepare that allows me to enjoy garlic is a favorite of mine.

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sfenske77

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Reviewed: Dec. 22, 2006

I thought this was fast, easy, and great. I added some sun-dried tomatoes and served with garlic bread. My husband thoroughly enjoyed it also.

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Nov. 15, 2006

Excellent! I added diced tomatoes, basil herb seasoning, and a little red pepper for a kick!

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Kari

Home Town: Rockwall, Texas, USA

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Reviewed: Nov. 8, 2006

I think this is a very easy dish, and the flavor suggests otherwise. But I did put my own spin on it. I sauteed the garlic in a pan in butter, then added the shrimp and sauteed, then the pasta.. with a little bit of salt and cheese.. easy :)

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Kristin O

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Sep. 23, 2006

I agree with TchrJrHi and a lot of other reviewers. This is a basic recipe that needs a lot of tweaking to help it become better. We ended up basically creating a cream sauce and adding tons of spices. We used mini bow tie pasta. Thanks for the idea though.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Sep. 15, 2006

Good, but needed more. I added onion and marinaded it all with the shrimp in a skillet. I also added basil and parsley.

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Angie

Cooking Level: Expert

Home Town: Bryant, Arkansas, USA

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Reviewed: Jul. 24, 2006

This is a simple, but delicious recipe. I did change things just a bit. I sauteed the butter and garlic with the shrimp, instead of in the microwave. I also added a bag of frozen summer veggies,and sun-dried tomatoes..Simply heaven.

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luv4food

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Jul. 6, 2006

I really liked this after a few minor changes. I added some garlic salt along with salt and pepper. I have a three cheese blend of parmesan, asiago and romano cheeses, I used that. It definitely needs some color, so I'll probably add diced tomatoes next time. Oh, does anyone know what is the purpose of putting the shrimp in warm water? Mine was only in water for about 2 mins or so.

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ANGELICBLAZE

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2006

Very nice recipe! I made it for my boys and it was a big success!

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SILOUETTE

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Reviewed: May 19, 2006

This dish was okay, but didn't seem to have a lot of flavor. While I was making it, I added a little tomato, some oregano, and a little basil and sauteed the three in some olive oil. I replaced the vegetable oil with olive oil as well. I would suggest not microwaving the butter and garlic, but sauteeing the shrimp in a pan with them instead. Nothing seemed to take any flavor of the other ingredients.

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ZIENACLARKSON

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Reviewed: Mar. 22, 2006

Tried this recipie and what a wonderful dish to set before my family. The raved about the taste and devored it

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wanna

Cooking Level: Professional

Home Town: Brooks, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 23, 2006

I made a variation of this dish the night before grocery day when my cupboards were getting pretty bare. I used a shrimp ring that I just happened to have in the freezer. After thawing, I heated the shrimp with extra virgin olive oil, garlic powder (all of my fresh garlic had gone mouldy!), and some frozen mixed veggies for colour. For the garlic butter I used both unsalted butter and margarine as well as garlic powder. It was a quick and easy meal with the limited ingredients that I had on hand. From now on I'm going to make sure I have a shrimp ring in the freezer!

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