Reviewed: Nov. 19, 2008

This was really yummy and super easy! I put some canned spinach in mine because I like getting my fill of veggies during the day but it ended up flattening out the taste of the dish so I will never do that again. This recipe doesnt need any additions or substitutions...its terrific as is. I did top with grated parmesan though. Definently try this!

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jamiedance1013

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Reviewed: Nov. 18, 2008

This is a great dish! I'm not a big shrimp lover, but this is fabulous! The only thing I did was add a little bit of heavy whipping cream to make the sauce thicker.

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Ashley

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Reviewed: Nov. 13, 2008

Hubby, kids and I love this recipe. I have added this to our monthly menu at least once or twice the past 4 months. I double the sauce, reduced the lemon juice/zest a tad, throw in a few diced mini sweet peppers or fresh mushrooms (kid's favorite). This recipe can easily be adjusted to suit your family's taste and it's so QUICK and YUMMY!

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ibdecoste

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Reviewed: Nov. 10, 2008

The wife really enjoyed it. We will make it again!

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Peter

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Nov. 5, 2008

Hubby LOVED this dish! Like others had suggested, we doubled the sauce and also added a green pepper.

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Jen S.

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2008

loved it! i'm not a shrimp fan, so i make it with chicken. added some leftover toasted walnuts, and it was really great.

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CUBS WIN! CUBS WIN!

Cooking Level: Expert

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Reviewed: Nov. 3, 2008

This was extremely good! I subbed chicken for shrimp. I doubled the sauce and reduced the pepper by half as suggested by another member. I added a little cornstarch to thicken the sauce. The rest of the recipe, I made as written. I served this with grated parmesan cheese.

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Lillian

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Oct. 30, 2008

Absolutely fabulous! I made this for my roommates and my boyfriend and they raved about how delicious it was. This recipe will definitely be a keeper.

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Loryn

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Reviewed: Oct. 29, 2008

So simple and so yummy. WOnderful summer dinner.

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ChristineD

Cooking Level: Intermediate

Home Town: Matherville, Illinois, USA

Living In: Viola, Illinois, USA

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Reviewed: Oct. 26, 2008

A winner at our house. I used marsala cooking wine and reduced the black pepper by 1/2 tsp and it was a hit!

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Tresa

Cooking Level: Beginning

Home Town: Yorktown, Virginia, USA

Living In: Seaford, Virginia, USA

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Reviewed: Oct. 23, 2008

this recipe was wonderful. i took other peoples advise and doubled the liquids. my husband is not a big pasta fan (unless its smothered in a creamy sauce of course)and he LOVED this! he was sopping up the sauce with bread and kept saying how good it was :) definitly a keeper in my recipe box. Thanks for the recipe!

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iluv2cook

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Reviewed: Oct. 17, 2008

This recipe just didn't work out for me at all. It was way too salty even though I didn't add much salt at all and it took forever and a day to reduce.

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RDRABEN

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Reviewed: Oct. 16, 2008

I have made this recipe (long ago added to my monthly rotation!) countless times and decided to finally review it. This is an awesome overall basic pasta and shrimp recipe. Though by no means low-fat, the flavour combinations are simple and beautiful tasting! This is a recipe that would make even novices look like gourmet cooks! I double the sauce also! Thanks for a great recipe!

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icklemiss

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 4, 2008

This is a great recipe. It's easy, fast (not counting peeling and deveining the shrimp), and taste wonderful! I did reduce the pepper to 1 tsp and added 1/2 cup of parsley instead of 3 tbsp.

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??

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Reviewed: Oct. 3, 2008

This is a great recipe. I used chicken instead of shrimp. Pre-seasoned lemon butter flavored chicken worked great. The only complaint I have is that it calls for too much pepper- I would only use 1 tsp. It was a little too spicy, at least when cooking it with chicken.

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Heather Y.

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Oct. 2, 2008

I found the sauce too salty, and it tasted rather bland. I won't be making this again.

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Sameera Azad

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Oct. 2, 2008

I really enjoyed this recipe, and so did my fiance. I added a little more olive oil and less butter to make it a little healthier. I also used dried basil and parsley cause I didn't have the fresh, but it came out just fine. Thanks for the great recipe.

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KaylaS

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2008

I made this exactly as is, except I doubled the sauce as recommended by other reviewers. It was delicious! My boyfriend said it was so good that he wants to serve it at a dinner party. Thanks for the recipe.

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: Sep. 25, 2008

It was delicious. Even picky eaters will enjoy it.

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VEROS01

Cooking Level: Intermediate

Living In: Ventura, California, USA

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Reviewed: Sep. 23, 2008

I made this to the T except I didn't use shrimp! The sauce looked awesome, so that's what I made! I served it over spaghetti and put chicken over it and tofu (the Caribbean Delight recipe from this site). I will keep the sauce recipe to use again!

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