Reviewed: Feb. 29, 2012

This was great... I only made a few changes. I added muschrooms and substituted the cilantro for fresh basil. My family loved it.

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Reviewer:

Angiemomof3

Reviewed: Sep. 3, 2011

Looking at the most "helpful" reviews I was tempted to sub lemon juice for lime and add a bunch of garlic. But then I thought, that's Shrimp Scampi. I made this as written and absolutely loved it. Glad I didn't listen to the helpful reviews. I did double the sauce for a pound of pasta. Thanks for the great recipe.

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Reviewer:

key151

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Cooking Level: Intermediate

Home Town: Sun Prairie, Wisconsin, USA

Living In: Pardeeville, Wisconsin, USA

Reviewed: Jul. 2, 2011

Instead of butter, I used olive oil and I left out the cilantro as I am not fond of it. I also didn't make the pasta, but I would imagine that you would need to make more sauce to cover the pasta as there wasn't a lot left in the pan after cooking. The flavors blended well together. Fairly simple, which allowed the shrimp to shine.

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Reviewer:

allrecipesrocks

Cooking Level: Intermediate

Reviewed: Jun. 15, 2011

This turned out really well, with of course a few modifications. I used margarine instead of butter to lower the fat, I used a pinot grigio wine, and I added a splash of lemon juice to the sauce as well. Furthermore, I cooked the shrimp with garlic beforehand and then seasoned the shrimp and sauce with red pepper flakes, salt and pepper (and more garlic). I left out the cilantro because my fiance hates it. It was spicy and not very saucy, which is great for us because that's how we like our pasta.

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Reviewer:

Ash

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Augusta, Georgia, USA

Reviewed: May 27, 2011

This is a wonderful recipe. However, I thought it was missing just one ingredient - garlic! I added one large clove of garlic, minced, when I added the shrimp. I used only 1/4 tsp. salt and 1/16 tsp. cayenne (I know, I know, we're wimps), and it was just perfect for us. Next time I would probably serve it over rice since the fettucine was so slippery and hard to eat.

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Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: May 16, 2011

Really enjoyed this recipe. Just added Caribbean jerk seasoning to the shrimp while cooking. Also doubled the sauce and finished with parmesan cheese.

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Reviewer:

jencooks22

Reviewed: May 11, 2011

Well... we just can't get enough of this!! I have recently been put on a strict, low-sodium diet, and have to learn how to cook, all over again. Finding recipes has been somewhat of a challenge. Finding ones that we really like, even more difficult. THIS, however, has been a wonderful success! Thank you SO much for sharing.

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Reviewer:

mommafay

Reviewed: Apr. 20, 2011

I loved this recipe. I did add green onions and garlic per other reviews. I think I reduced the sauce a little too much. Next time I will be more careful with that so that there is more sauce for the pasta. In fact I might make a little more sauce. Otherwise I thought it was fantastic! The flavors go so well together!

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Reviewer:

nysweetcheeks72

Reviewed: Feb. 21, 2011

I made this for the first time tonight and we all loved it! I changed the servings to 3 but needed to add more wine and lime juice to the skillet because of that, but no big deal. It was very tasty and seems so healthy. I will definitely make this again and again!!

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Reviewer:

DianeG

Reviewed: Jan. 15, 2011

EXCELLENT!!!!! It was really good, the flavor of the butter, lime and cilantro on the shrimp were delicious. It's hard to notice the lime at the end in most recipes but this one, was great

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