Reviewed: Feb. 1, 2009

Excellent. I made just a few changes but it still turned out great. I used regular mushrooms b/c I didn't have any Portobello. I also used Frozen Shrimp that was peeled and devained already, thawed. I think I'd like to try it with another type of pasta like Linguine or Fettuccine. This one is a keeper. Thanks!

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Jan. 25, 2009

I absolutely loved this recipe!! The only thing I changed was using parm cheese because that is what I had. I will definitely make again and again.

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CJ

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2009

just used package mix - worked good.

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Jennifer

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Reviewed: Jan. 20, 2009

This recipe is wondderful!!!!!I normally don't rate recipes if I alter them. Howerver this one is worth it. The only thing differant I do is exclude the peppers( my husband and kids won't eat them) and add sundried tomatoes. You can use a jar or paste, I've used both. Add as much as you like for flavor. I also like green onions for the color and they are easier to cut up.

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tlarson

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Reviewed: Jan. 20, 2009

This pasta is absolutely delicious.I followed the recipe for the most part but i made some small changes. I used fettucine noodles and I didnt use as much cayenne pepper. I also did not use salt because the alfredo sauce is normally salty enough, and I use chicken instead of shrimp. But I love it!!! and will be making it again

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Christy

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Reviewed: Jan. 18, 2009

This was easy, quick and very tasty. I'll be cooking this again for sure. Thanks very much :-)

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Anne Schirmer

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Reviewed: Jan. 16, 2009

Great recipe! The only adjustment I make is to cut the butter in half and omit the olive oil.

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Jennifer

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Reviewed: Jan. 16, 2009

Wow! What an excellent recipe. This will be the main attraction the next time I have company. Can't wait to make this again. Thank you much for this recipe!

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Jill

Cooking Level: Expert

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Reviewed: Jan. 14, 2009

Yummy!! This recipe was fabulous and surprisingly took little time to prepare!! Would recommend on using fresh shrimp!!

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Candy B

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Reviewed: Jan. 14, 2009

This was a nice change from a traditional alfredo dish, although it took a little getting used to. I will definitely make again.

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Kelly E.

Cooking Level: Intermediate

Home Town: Thompson Falls, Montana, USA

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Reviewed: Jan. 11, 2009

The onions and redpepper were a little to crispy for me. My husband said he liked it that way. I would have cooked them longer though. Also used 1/4 tsp red pepper flakes instead of cayenne pepper -too spicy for my children. But I will make again.

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Amery

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Reviewed: Jan. 10, 2009

Although this isn't the healthiest of dishes, it was absolutely delicious! I followed the directions to a tee and it came out as good as any restaurant dish! I can't wait to make it again!

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Teri

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Reviewed: Jan. 10, 2009

I must say this recipe was D~E~L~I~C~I~O~U~S and so easy to make. I made this for my family and they thought the same thing. My 7 yr.old kept wanting more. I will definately make again. Thank you for a great recipe.

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Mrs "C"

Cooking Level: Expert

Home Town: Punta Gorda, Florida, USA

Living In: Lehigh Acres, Florida, USA

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Reviewed: Jan. 9, 2009

Fabulous recipe! I normally tweak recipes but wanted to try this one "as it" and it did not disappoint. Don't be afraid to add the 1tsp of cayenne... I added a touch extra and my children didn't even notice.

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sassy m

Cooking Level: Expert

Living In: Trenton, Ontario, Canada

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Reviewed: Jan. 7, 2009

Not much to say about this one, except that we love it!! I've cooked it twice now. ~~~The second time I made this, I didn't use peppers, but opted instead for 'roasted red pepper' alfredo sauce. In a word: FANTASTIC!!!~~~

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Tricenarian

Cooking Level: Intermediate

Home Town: Oakland, California, USA

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Reviewed: Jan. 7, 2009

This was outstanding! And quick enough for a weeknight meal. Had our mouths watering before we even tasted it, a keeper for sure! I reduced the cayenne pepper to 1/2 tsp so that the heat would not be over-powering and used h/h instead of cream. Delicious!

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Futuregirlzone

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Jan. 1, 2009

Gads this is good!

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Rich

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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Reviewed: Dec. 26, 2008

WOW!!! Absolutely Amazing... in-laws went for seconds!!! Better than any restaurant...

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Karen

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Reviewed: Dec. 19, 2008

I LOVE this recipe. It is sinfully delicious. I followed the recipe as written, except cooked the mushrooms separately as my husband doesn't like them. Its as good as any restaurant.

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