The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 27, 2009
This is a great company and family friendly recipe. I can't have garlic, so I sub with shallots or sweet onions. When cooking shrimp, don't overcook. It gets rubbery really fast. It should form a "C" not an "O" when done. If they curl up and look like "O's", they are overcooked. This is also cooked with lobster meat or crab. Living on Puget Sound as I do, I use the Dungeness Crab. (Fresh, not canned.) I've made this recipe for about forty years. Delish!
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Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 23, 2009
very good
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1 user found this review helpful

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Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 16, 2009
Made this last night and it was WONDERFUL!! I used light cream instead of heavy cream and added bay scallops plus shrimp and it came out delious with a perfect light cream sauce. Served over angel hair pasta...SO Yummy..will be making this again!!
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35 users found this review helpful

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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Albany, New York, USA
Living In: Columbia, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Photo by naples34102
Reviewed: Jan. 31, 2009
Delicious and pretty as a picture! Just a wonderful blend of color and fresh flavors. Light, just right creamy sauce--not thick or too rich. I didn't measure precisely, just kind of eyeballed the ingredients trying to keep in proportion to the amount specified in the recipe. I didn't have cayenne, so substitued a couple shots of Tabasco sauce instead. Served over a bed of hot, buttered spaghettini (thin spaghetti) and "Baked Zucchini de Provence"(also from this site), this was a dish I'd be confident to serve to anyone. And it comes together easily with just a few fresh ingredients--cooking the pasta takes longer than it does to prepare the dish itself!
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74 users found this review helpful

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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 11, 2009
Really good. I used 3 12oz packages of frozen shrimp, and doubled the sauce to serve 6 people.
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2 users found this review helpful

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 12, 2008
a nice creamy sauce.
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1 user found this review helpful

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Photo by Chloe

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 6, 2008
Very good recipe, although I did make modifications. I added some baby scallops to the shrimp. Also threw in some dried oregano and basil, as I thought spices were lacking. Replaced the tomatoes with some finely diced red and yellow pepper, let it cook down a little bit. Topped the whole thing with parmesan cheese at the end. Delish!
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5 users found this review helpful

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Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 2, 2008
This was excellent! My husband loved it.
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4 users found this review helpful

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Photo by CATWMNJEDI

Cooking Level: Intermediate

Home Town: Waverly, Iowa, USA
Living In: Peoria, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 22, 2008
Delish!
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1 user found this review helpful

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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 4, 2008
This was good and light. It needs a lot more tomatoes. I didn't have cream so used skim milk and added some corn starch to thinken up the sauce.
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1 user found this review helpful

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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 29, 2008
After trying this last night, this is going to be a new favorite for us! When I asked my boyfriend what he wanted to have tonight he said, "Can we have what we had last night again?" I had to leave out the green onions because mine had gone to mush and I used light cream instead of heavy (probably why the sauce didn't thicken like I had wanted) - but mmm. Great quick dinner. Thanks!
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11 users found this review helpful

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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 19, 2008
All I can say is I am HAPPY to have found this recipe, it is wonderful! Very well balanced and flavorful, not to mention easy. The sauce is incredible! I will be making this over and over. Here's a hint though, you can also make it with boneless chicken breasts, sliced into bite size pieces. If you like mushrooms, they are a great addition. Thanks so much for this one!!
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51 users found this review helpful

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Photo by PAMINMI

Cooking Level: Intermediate

Home Town: Palos Hills, Illinois, USA
Living In: Gladstone, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 16, 2008
We had this for dinner last night over pasta - it was great! I did make more sauce and used 1/2 and 1/2 instead of heavy cream - Will make this one again for sure!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Photo by LESLEYfromWI
Reviewed: Jul. 9, 2008
I used whole wheat fettuccine noodles and tripled the sauce as I wanted to be able to soak up a crusty bread in it. I also used margarine instead of butter. Used the salt, pepper and cayenne pepper to taste until it was what we were looking for. Family loved. Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Photo by MrsRosser
Reviewed: Jun. 17, 2008
Incredibly delicious! I made it with low fat margarine and cream and served it over whole wheat pasta - making it a very healthy main dish. I will definitely make this again! But the portion really was only enough for me and my husband. I'd probably double it for 4 people.
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39 users found this review helpful

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Photo by MrsRosser

Cooking Level: Beginning

Home Town: Irving, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: May 28, 2008
4 stars only because I think there should be a little more liquid (sauce) in this meal. If your making over angel hair pasta then it should be enough but I like to have a little more sauce with my pasta. Other than that this is a GREAT and QUICK meal to make. Even had a 5 and 7 year old happy!
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17 users found this review helpful

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Cooking Level: Intermediate

Home Town: Opelousas, Louisiana, USA
Living In: Silsbee, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 28, 2008
this recipe is great!!! It's super easy, quick and delicious. This one made it to my recipe box!
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7 users found this review helpful

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