Reviewed: May 23, 2012

Perfect, i used fresh basil and parsley from my garden.

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Reviewer:

NurseMelissa

Cooking Level: Beginning

Reviewed: May 22, 2012

My picky toddler LOVES this! He wont eat poultry or red meats, but loves seafood. I even used calamari instead of shrimp and its still fantastic! :)

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Reviewer:

MissPaige55

Cooking Level: Expert

Home Town: Santa Clarita, California, USA

Living In: Chicago, Illinois, USA

Reviewed: May 18, 2012

This is very delicious! I doubled the white wine and chicken broth and did not use as much pepper as the recipe called for ! I made this before I went to work, came home 4 hours later and reheated it on the stove . It tasted great as the sauce had thickened. I will make this again soon!

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Reviewer:

beckymra615

Reviewed: May 18, 2012

This is a great dish!! My daughter doesn't like shrimp, so when she is here we substitute chicken for the shrimp. Still a great dish either way

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Reviewer:

Michele

Reviewed: May 15, 2012

This was a really good, but certainly simple recipe that I made when I realized I was out of my canned alfredo sauce. I needed something that would go with Shrimp and wouldn't take too long since I was in a hurry. This is fairly quick and doesn't take a whole lot of prep. I eyeballed the salt, pepper, and lemon juice (no zest) and used dried parsley and basil and it had great flavor. Simple, but the lemon gives it a fresh taste. I normally like to smother my pasta in parmesan cheese but this was actually very tasty without any at all!

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Reviewer:

PrincesseLinds

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: May 8, 2012

this is DELICIOUS! doubled the sauce as some reviews advised. I am going to be making this every week. I am not a pasta person but the flavours in this are incredible. Thank you!

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Reviewer:

Ashface

Reviewed: May 7, 2012

This was yum! I made this with cut up chicken and extra chicken broth instead of wine and sliced peppers. Will make this often! Maybe scallops next time. Thanks!

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Reviewer:

khm

Cooking Level: Intermediate

Reviewed: May 3, 2012

This was delicious!!!

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Reviewer:

pokorn

Reviewed: May 2, 2012

Simple & delicious...even my picky kids liked it! To lower fat & cholesterol, I used half the volume of shrimp (it was plenty) & slightly less butter. I followed the recipe for sauce closely (did not make extra), & made the following changes: 1) subbed half the quantity of dried basil & parsley for fresh 2) subbed 1/2 tsp lemon pepper for the 2 tsp black pepper 3) added 1/2 tsp cornstarch to thicken the sauce 4) added a little extra garlic (we love it) 5) added 1/2 tsp salt 6) added 1 tbsp parmesan 7) added 2 tbsp capers. Used frozen, pre-cooked, de-veined salad shrimp & thawed them quickly with hot water in the strainer, then poured pasta right over the top to strain off boiling water. Put linguini / shrimp mixture back in pot, then poured sauce over the top, mixing well. Served with a crisp tossed salad...YUM!!!! Thanks for the awesome recipe skini!

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Reviewer:

ReeRee's Kitchen

Cooking Level: Intermediate

Reviewed: Apr. 29, 2012

I've made this recipe twice and didn't really love it either time. I made it again thinking perhaps the first time I did something wrong but it tasted the same. It's just a bit bland.

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