Reviewed: May 5, 2005

This recipe was good, but I thought there was way too much wine taste. I think I'll leave out the white wine vinegar next time & just use the real wine. I also minced the garlic instead of halves and I didn't use the peppers, just the crushed red pepper. To subdue the "too much wine" taste, I added a slight amount of flour & milk which also made the sauce a bit thicker and a touch of sugar. I can only give three stars since it was just too strong as original. Will try again in my own version, Thanks for the idea.

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5 users found this review helpful

Reviewer:

PETRIE27

Cooking Level: Intermediate

Living In: Long Island, New York, USA

Reviewed: Apr. 11, 2005

This was one of the best recipes I have taken off this site! We left out all of the red pepper ingredients, and it turned out terrific with a couple quick dashes of Old Bay seasoning. Served it over bow tie pasta. It really did make a delicious dish with little to no effort at all (I did leave the tails on). I'll definitely make this again!

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2 users found this review helpful

Reviewer:

EMILYJAYNE

Reviewed: Mar. 31, 2005

Just the right amount of spices and seasoning. We made this on a "steak and shrimp" night and served with rosemary/garlic red potatoes. Great recipe !!

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1 user found this review helpful

Reviewer:

AUDNJAKE

Reviewed: Feb. 6, 2005

All I can say is DELICIOUS!!

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Reviewer:

A_STEITZ

Reviewed: Jan. 6, 2005

I made this dish last night as a main dish it was absolutely wonderful. I am, as my name states a "new cook" and let me tell you this is a fool-proof dish. The only thing I would do next time is increase the amount of sauce if you are going to serve over pasta.

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3 users found this review helpful

Reviewer:

NEWCOOK11

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Reviewed: Sep. 5, 2004

Whoa.........this is super!! I had never fixed anything with dried red peppers so thought this might be too hot for my taste but it's not. Also, I didn't exactly know how to use them so I just cut them into strips. This is definately a keeper and I cannot wait to fix it for my guests who are real dippers. I have grown rosemary in my garden for the first time and looking for something to do with it. Also think the oil would be good for dipping even without the shrimp.

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1 user found this review helpful

Reviewer:

GRAYLADY1

Reviewed: Aug. 2, 2004

I used this recipe for a dinner party full of hungry college kids and every single one of them loved it. Even for a beginner like myself I found this easy to prepare and had fantastic results even with using only half of the garlic necessary! I will definitely be using this over and over again.

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Reviewer:

LILY637

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Champaign, Illinois, USA

Reviewed: Jul. 15, 2004

This is the best shrimp recipe I've ever come across! The shrimp have a wonderful flavor and are perfect alone, as an appetizer, or as a main dish.

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Reviewer:

FROSTJ12

Reviewed: Apr. 12, 2004

This is like a meal you would find at a fine restaurant. I have made this several times and played around w/ the ingredients, but it always came out the best when I followed the recipe exactly as stated with the exception of the amount of garlic (I use a full bulb). I have tried serving this over different types of pasta, but plain or organic wheat angel hair are by far the best for this; they best complement the overall delicacy of the meal. It is also great as an appertizer with soft bread. One thing I find important is to not over cook the shrimp so that they do not get hard. I think the point of this recipe is to keep it light and tender all around. I watch the shrimp the whole time and as soon as they are all pink I take them off the heat, but leave them in the pan while serving. This recipe reqires close attention and babysitting, but it is pretty fast and as outstanding as it is, it deserves the attention while being cooked. A+

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14 users found this review helpful