Reviewed: Jan. 20, 2012

Very tasty dish! And so simple. I added a bit more lemon pepper and garlic and finished it with a sprinkle of parm. My boyfriend loved it.

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2 users found this review helpful

Reviewer:

SweetT

Reviewed: Dec. 23, 2011

it was okay. I am not a big mustard fan, and maybe that is why I think this.

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3 users found this review helpful

Reviewer:

whiterose227

Reviewed: Oct. 7, 2011

I usually make this dish once a month. My family loves it. Sometimes for variety's sake, I use Dijon mustard in the sauce. Both ways are excellent.

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3 users found this review helpful

Reviewer:

Jane

Reviewed: Aug. 17, 2011

Great. I used less butter and it was still delicious

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3 users found this review helpful

Reviewer:

acristina

Reviewed: Jul. 25, 2011

Easy to make in a flash and RESTAURANT Quality. My family loved this. I followed the recipe exactly and added about 1/4 cup half and half. This was really good and is definitely a keeper, especially for those busy work days and hot summer days. It was light and yummy!

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4 users found this review helpful

Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: Apr. 23, 2011

I thought this was too salty (maybe because I used salted butter?) and quite bland. I tried adding a ton more mustard to get it to taste good, but it didn't really help. I will say that my boyfriend and his friend enjoyed it, though. However, my boyfriend can't taste much of anything.

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5 users found this review helpful

Reviewer:

nsaxena24

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Feb. 15, 2011

I have made this recipe for years and it's always great! The thing I do different is pan-fry the shrimp in the butter and garlic until almost done. Put shrimp to the side and deglaze the pan with the white wine and lemon juice (I don't use lemon pepper). Simmer a little to thicken then add everything else (I add the other ingredients to taste) and add shrimp last to reheat and finish cooking. This way you don't wind up with overcooked shrimp in a thin watery sauce.

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6 users found this review helpful

Reviewer:

hmay

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: New Braunfels, Texas, USA

Reviewed: Dec. 28, 2010

yummy and easy. cant really mess this one up and its good with rice and veggies or served over pasta with the extra sauce in the pan as a light sauce.

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9 users found this review helpful

Reviewer:

nurselisa29

Cooking Level: Beginning

Reviewed: Nov. 6, 2010

This recipe was absolutely delicious. I added mushrooms and spinach. I will definitely refer this to my friends.

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7 users found this review helpful

Reviewer:

womanofGod46

Cooking Level: Intermediate

Home Town: Altoona, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jul. 25, 2010

I really love this recipe. It was so easy to make. I added Birdseye Asian Medley steamed veggies and served over rice. I have made it twice already. I also tried it with chicken and added some ginger and whole wheat rotini pasta and it was great as well.

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10 users found this review helpful