Reviewed: Mar. 16, 2012

Oh my! So good! Just added a few veggies to the mix: onion and zucchini. Definitely make this again!

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Reviewer:

Michele

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Reviewed: Feb. 29, 2012

We love this recipe at my house. I have added a little lemon zest, white wine, and fresh greens for a nutrient boost; it was awesome. I will make this for years to come.

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Reviewer:

tangerine

Reviewed: Feb. 1, 2012

Delish! I added a tbsp of olive oil and 2/3 cups of chicken broth to continue cooking the linguini in the sauce as suggested by another member. I also added a touch of lemon pepper as apposed to regular black pepper. It needed a bit of salt but with my additions it was easily 5 stars! I rate it a 3 1/2 without them.

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Reviewer:

ComfortablyKimmi

Cooking Level: Expert

Reviewed: Jan. 13, 2012

I have made this recipe once before. Mixing the shrimp in the pan with the pasta makes a big difference in taste!!!

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Reviewer:

jccarroll

Reviewed: Oct. 29, 2011

Great recipe. I went with the suggestion of 1/4 cup olive oil and 1/4 cup white wine along with the FULL 1/2 cup butter for plenty of sauce to soak up with bread. Definitely a keeper.

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Reviewer:

kgomberg

Cooking Level: Intermediate

Home Town: Kendall Park, New Jersey, USA

Living In: Belgrade, Maine, USA

Reviewed: Aug. 25, 2011

I made it and it was awesome. However, I did not have linguine so I just used thin spaghetti which was still amazing.

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Reviewer:

mjpedro

Reviewed: Aug. 17, 2011

I followed other reviewers suggestion and combined EVOO, butter, and chicken broth to make about 1 c. og the sauce. I also added fresh Parmesan at the end and it was exceelent. My whole family gobbled it up! :)

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Reviewer:

Brenda

Reviewed: Apr. 30, 2011

Excellent!! I used 1/3 cup chicken broth and 1/3 cup olive oil and a stick of butter instead of all the butter the recipe calls for and it was amazing!!

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Reviewer:

sxm5035

Home Town: Scranton, Pennsylvania, USA

Living In: New York, New York, USA

Reviewed: Feb. 9, 2011

Everyone loved this dish. I used angel hair instead of linguini. Only gave 4 stars b/c I made modifications and I'm not sure if original recipe would have been as tasty. I added (based on other reviewers suggestions) 1 bunch of parsley chopped, bottle of drained capers, and 1 t lemon zest; changed following to 1/3 cup of each: butter, evoo, chicken broth, wine; used 6 cloves garlic, used juice of whole lemon. Was even better the next day! Would definitely make this again. May even try it with ziti and make it more of a casserole.

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Reviewer:

Carolyn

Cooking Level: Intermediate

Reviewed: Jan. 23, 2011

I didn't love it, but I technically altered the recipe and used dried dill (didn't have the parsley), and frozen shrimp. I was trying to find a recipe for the shrimp in my freezer when I came across this, but unfortunately, I just didn't like it.

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