Reviewed: Nov. 11, 2009

Made this twice so far. First time was bland . Second time double up on the spices. Plus add cajun seasoning for extra litttle kick.

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NancyDrew20

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Oct. 20, 2009

This was really good! My sauce was a little thin but I am pretty sure that was MY fault! The flavor was delicious!!!!

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shanon

Cooking Level: Intermediate

Home Town: Cynthiana, Kentucky, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 18, 2009

awesome recipe but i did double for extra sauce

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JannaJoJanna

Cooking Level: Intermediate

Home Town: Fremont, California, USA

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Reviewed: Sep. 10, 2009

This came out amazing! After I took out the shrimp I just poured in the wine and then steamed some broccoli and mushrooms in the skillet with a lid for about 7 minutes. Then I added the cream and reduced. My boyfriend said it was one of the best dinners I've ever cooked! Everything came out cooked perfectly, thanks for a really great recipe :)

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lp

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Sussex, Wisconsin, USA

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Reviewed: Aug. 31, 2009

Really delicious! I was searching for recipies to use up tomatoes and basil. This was so easy and yummy! I also added sliced white mushrooms. We'll have this again.

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MontanaRed

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Reviewed: Aug. 4, 2009

Awesome recipe!! I tweeked it a bit but not a ton. Quadrupled the sauce cause I was feeding a family of four who loves sauce and leftovers. Added baby portabella mushrooms, little more garlic and about 1/4 cup parmasean cheese. After sauce was done stirred in 1 lb Orzo (which I think paired perfect for a pasta choice) and let simmer for a few mins to soak in flavor. Served with my Bruchetta --Superb!! Definitely keeping this one.

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Ang

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Reviewed: Jul. 27, 2009

These were absolutely delicious. Will definitely be making these again. Thanks for posting the recipe.

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pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

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Reviewed: Jul. 24, 2009

Oh, I loved this! I love the name too. How can you not smile through a dinner called "Happy Shrimp"??? :0)

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cinnammonngirl

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Reviewed: Jul. 22, 2009

my kids loved it!!

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dedeann

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Reviewed: Jul. 17, 2009

Absolutely out-of-this-world! If I could give this a "10" I would. Made this for dinner last night for hubby and I and we ate the whole thing. I did double the sauce and next time I will triple, as we loved the sauce. Served it over angle hair pasta. This will definitely go in my recipe box to make again. Thanks "Proudwife" for this fabulous recipe.

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Cora

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Reviewed: Jun. 11, 2009

I used chicken bouillon instead of wine and increased the amounts of liquids to have enough sauce to cook the pasta in. I also increased the amount of cayenne for extra heat. I had to simmer it longer than planned, but it turned out amazing. Between the two of us, we polished off the whole thing. Next time, I'll definitely make more. I suspect this would be divine as leftovers. :)

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linda

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2009

This was alright. I think it needed more seasoning though but it was pretty bland. Also, I doubled the recipe and it was only enough for two. I would suggest doubling it again just to have enough sauce.

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Anita Cohen

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Jun. 8, 2009

This recipe was very tasty, next time I would double the sauce for 4 people, there was enough shrimp but I would have liked more sauce. It might be nice with rice as well

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cindylea13

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2009

I would definitely rate this recipe restaurant quality. I made it for my husband who loved it so much he wanted me to make it again the next day! I served this with pull-apart herb rolls, Caesar salad and a glass of Riesling. Absolutely delicious! This is a keeper.

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Ken's Wife

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Pembroke Pines, Florida, USA

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Reviewed: Jun. 1, 2009

This was delicious! I used frozen pre-cooked shrimp, because that was what I had, a little olive oil, and fat free half & half. Spooned over whole wheat pasta. I will make this again.

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Nancy C

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 20, 2009

The first time I made this it had a great flavor but there wasn't enough sauce. I like lots of sauce with my pasta. I doubled the recipe the 2nd time and it was great! One of my favorite's.

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Teena

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Reviewed: May 19, 2009

So so good! I actually made the sauce about a month ago then stuck it in the freezer. I had bought the stuff to make it and didn't want it to go bad as our dinner plans had changed the night I was going to make it. It was pretty easy and very tasty. I served it on bow tie pasta. The sauce was a little thin, I don't know if that was from freezing it or not, but it didn't matter, it was so very yummy. I'll be making this often!

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redjanel

Cooking Level: Intermediate

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Reviewed: May 17, 2009

very yummy and so simple!

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Tanya

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Reviewed: May 16, 2009

Wonderful! doubled the recipe (more to feed) and added more red pepper flakes. Just because we like it spicy. Fam loved it!

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willowbaby

Cooking Level: Expert

Home Town: Bronx, New York, USA

Living In: San Diego, California, USA

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Reviewed: May 14, 2009

Very good! Made pretty much "as is". I did up the garlic just a little, maybe to about 2 tsp. Served over spaghetti noodles. Looked like something straight from your local italian restaurant.

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