Reviewed: Mar. 28, 2011

i took the basic recipie and removed the peppers (picky eaters) and added artichoke hearts and canned tomatoes and old bay seasoning doesnt hurt either served a salad and garlic bread

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Reviewer:

jsc297

Reviewed: Feb. 28, 2011

I followed some of the reviewer's suggestions. I sauteed veggies in 1 T butter, doubled onion, oregano, cilantro and chili pepper, used 1 C half & half, and added a can of tomato sauce. Came out pretty darn good!

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4 users found this review helpful

Reviewer:

mrs. kosmos

Reviewed: Nov. 16, 2010

Another classic that I've held on to. Be careful about the butter and you may want to use less pasta but other than that mmmm!

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6 users found this review helpful

Reviewer:

sdunc

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Asheville, North Carolina, USA

Reviewed: Aug. 16, 2010

This was good but nothing really special about it.

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Reviewer:

BRG

Reviewed: Jul. 24, 2010

This was delicious - I omitted the red bell pepper as I had none on hand. I would make this again, but I think the sauce was not enough for that much linguine so I'd double the sauce and leave everything else as is.

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Reviewer:

Chocokide

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Apr. 7, 2009

I altered the recipe a little bit, added Rotel Tomatoes and Chilies. Put a little kick in it. I did like this recipe and I will make it again.

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8 users found this review helpful

Reviewer:

PitBoss007

Cooking Level: Expert

Living In: Clearwater, Florida, USA

Reviewed: Oct. 22, 2008

Tasty, but I think I would have made a roux first as the sauce is a bit thin. Also, the color is beautiful, but for more variation, add green bell in with the red.

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7 users found this review helpful

Reviewer:

MrsA

Cooking Level: Intermediate

Reviewed: Mar. 19, 2008

Changes I made: I marinated the shrimp in the juice of half a lime for a couple of hours; I cut WAY back on the amount of butter called for; I subbed regular yellow onion for the red, and I used a couple of tbsps of McCormick's Chipotle Chile Pepper powder instead of canned peppers. This turned out great. Thanks!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Oct. 9, 2007

This is a good beginning. I added a large can of whole tomatoes, chopped, with the vegetables, a 1/2 half cup of virgin olive oil and double the amount of Cilantro and Spices. Instead of half and half, I used white wine.

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Reviewer:

JimcooksinVA

Reviewed: Sep. 29, 2007

The eight ingredients starting with the garlic should be mixed together and let sit overnight in the fridge to marinate, the oregano should be 1 tablespoon not one teaspoon (don't be afraid as it mixes through). The entire mixture should be heated through with the melted butter and proceed with the recipe. The garlic and red onion should not be cooked until translucent as this dulls the intensity of the garlic and red onion changing the final flavor. Also shouldn't take as much time as recipe states.

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