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The reviewer gave this recipe 5 stars. This recipe averages a 3.97 star rating.
Reviewed: Apr. 21, 2008
Thanks to all the reviews. I followed the advice of several. I tossed my shrimp in basil, oregano, red and black pepper, and salt I had some fresh asparagus that needed to be used. Saute the broccoli,asparagus, 1 large mushroom, lots of garlic, and jar of fire roasted peppers, plus the can of tomatoes, not drained. To this I added a few more dashes of red pepper flakes because it seemed bland. After about 5 minutes, I added the shrimp and it was truly delicious.Don't forget to add some white wine when you put shrimp into the skillet. Will definitely make this dish again.
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1 user found this review helpful

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teachme
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The reviewer gave this recipe 4 stars. This recipe averages a 3.97 star rating.
Photo by LisaMarie81
Reviewed: Feb. 15, 2008
This was really good! I added alot more garlic and some dry white wine like some other posters recommended. I will definetly be making this again, maybe with chicken for a cheaper version.
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1 user found this review helpful

Reviewer:

LisaMarie81
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Cooking Level: Intermediate
Living In: Salem, New Hampshire, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 3.97 star rating.
Reviewed: Nov. 6, 2007
I really wanted to like this, but it simply didn't work for me. Maybe I did something wrong, but the flavors didn't meld togather very well. The shrimp tasted awesome, but the pasta and the broccoli were bland.
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MMOH
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Cooking Level: Intermediate
Home Town: Blacksburg, Virginia, USA
Living In: Fort Stewart, Georgia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 3.97 star rating.
Reviewed: Nov. 6, 2007
This was a hit! I changed up the recipe quite a bit...I used penne pasta, olive oil instead of butter and shrimp and fresh crab. I would definitely make this again. I am having leftovers for lunch today!
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Reviewer:

Harmony
Cooking Level: Intermediate
Home Town: Oceanside, California, USA
Living In: San Diego, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 3.97 star rating.
Reviewed: Sep. 9, 2007
Delicious recipe! I made it twice in one week because we liked it so much. I did change it slightly by adding more garlic and I tossed the shrimp in basil, red pepper flakes and oregano before adding it to the frying pan.
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2 users found this review helpful

Reviewer:

Tesha
Living In: Quito, Pichincha, Ecuador
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The reviewer gave this recipe 3 stars. This recipe averages a 3.97 star rating.
Photo by DChrissy
Reviewed: Aug. 13, 2007
This recipe is only about 3 stars as is, but 5 with some changes. I bumped up the shrimp to 2 pounds. I seasoned them with kosher salt, black pepper, Italian seasoning and parsley in a separate bowl and set to the side. I sautéed the broccoli in butter, added the garlic and a can of tomatoes. After about 5 minutes, I added the shrimp and cooked until pink. Added the pasta and tossed together. YUM YUM!!
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6 users found this review helpful

Reviewer:

DChrissy
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Cooking Level: Expert
Home Town: Mount Rainier, Maryland, USA
Living In: Columbia, Maryland, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 3.97 star rating.
Reviewed: Aug. 1, 2007
I made this a couple years ago (using this site) and am about to make it again tonight! I forgot to rate it before, but it is yummy! I'll serve it with some sort of fruit to round out the meal.
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7 users found this review helpful

Reviewer:

NERDYCHEESECAKE
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Cooking Level: Intermediate
Home Town: Kennesaw, Georgia, USA
Living In: Atlanta, Georgia, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 3.97 star rating.
Reviewed: Jul. 1, 2007
This recipe has potential but is only worth 3 stars as written. Here are my tips: 1) Use more garlic 2) Use half the butter 3) Add a little white wine 4) Stir-fry the broccoli with the garlic and tomatoes - that way it won't get overcooked 5) Top with Parmesan for serving. Now, you will have a delicious dish. =)
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11 users found this review helpful

Reviewer:

JUMAHA
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Cooking Level: Intermediate
Home Town: Fridley, Minnesota, USA
Living In: Maple Grove, Minnesota, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 3.97 star rating.
Reviewed: Jun. 10, 2007
This was good. I added sliced mushrooms. Also I used way more garlic than called for. I don't consider 1/2 tsp to be anywhere near enough garlic for a dish to be called "scampi". Added some white wine while cooking the garlic and mushrooms. This needed a bit of pasta water at the end to moisten it up a bit. I'll probably make it again, but next time with less oil and butter.
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5 users found this review helpful

Reviewer:

Dianemwj
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Cooking Level: Expert
Home Town: Burbank, California, USA
Living In: Las Vegas, Nevada, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 3.97 star rating.
Reviewed: Jun. 3, 2007
Very delicious. We'll be making this again and again!
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Carol T.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.97 star rating.
Reviewed: Apr. 4, 2007
I loved this recipe. It had few ingredients which makes it fast and easy to make. I added crushed red pepper in end, which helped spice it up a little bit.
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Angela
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The reviewer gave this recipe 4 stars. This recipe averages a 3.97 star rating.
Reviewed: Jan. 25, 2007
Omitted the tomatoes and added other veggies
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Reviewer:

VLENTZ
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The reviewer gave this recipe 1 stars. This recipe averages a 3.97 star rating.
Reviewed: Sep. 14, 2006
I didn't make this but.... 6, 8 oz jars of tomatoes???? This can't be right can it? Laura
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Reviewer:

Laura
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The reviewer gave this recipe 4 stars. This recipe averages a 3.97 star rating.
Reviewed: Jul. 15, 2006
I really liked this recipe. It didn't take a lot of prep time and I had most of the ingredients on hand without having to make a trip to the store. I didn't have angel hair pasta so I used farfalle (bow ties). I sprinkled a three cheese blend (parmesan, romano and asiago)on top just before serving. I think the leftovers will be equally tasty served cold as a refresing summer salad.
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Reviewer:

AZSUNNYGRL