Reviewed: Nov. 13, 2009

My bf loved this. I doubled the bacon because I love bacon. I loved how well the flavors melded together well without being too complex.

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 28, 2009

This was very good. Only had one fresh tomato on hand, so had to use a can of tomatoes that I drained. The flavors were great, but the sauce was a little soupy (probably from the canned tomato). Would cook the cream sauce a little longer next time to get it to thicken up before adding the shrimp, to make for a creamier sauce.

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Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Jul. 30, 2009

This was perfect! My family said it tasted like something you would get at a restaurant. Be sure to pull the tailes of the shrimp because I forgot to and we had to pull them off before we ate them.

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Richey

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2009

A PERFECT dish!! I used dried oregano & basil. I used shredded Monterey Jack & Colby cheese, along with grated Pecorino Romano cheese instead of Parmesan. I diced the bacon instead of crumbling it. I did not use tomatoes. Enjoy!! I hope my review helps you.

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Cheriselynn

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

What happened?? This was not to our liking at all! After reading the title, ingredients, and reviews, I thought that we would love this. I followed the recipe to the "T" - and it was BLAH! Bland! What happened? I had to add salt, pepper, more parmesan, and more salt - still blah! I didn't like this one - sorry!

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LOVEYKEL

Cooking Level: Intermediate

Living In: Newark, Delaware, USA

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Reviewed: Mar. 20, 2009

We liked this alot. I kept the same amount of eveything except I used 1/2 c. each of the cheeses, and 1 pint of 1/2 and 1/2. I didn't have fresh herbs, so I used 1 TBSP. each of dried basil and oregano. I also used whole wheat pasta. And I had alittle bit of broccoli left over so I put that in also.I tossed the pasta in with the sauce, Very good.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 19, 2009

My husband told me to give this five stars. I doubled the Half and Half and the cheeses but kept everything else as is. I don't think there would have been enough sauce had I not done this. The flavor was great and it made a nice presentation.

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elysesproul

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Reviewed: Jan. 28, 2009

This was pretty good, but just a little bland for us, perhaps because I left out the oregano (didn't have any). I perked it up with extra sea salt and lots of pepper. Might try a little red pepper flakes next time

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fritzandcole

Cooking Level: Intermediate

Living In: Norwell, Massachusetts, USA

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Reviewed: Jan. 24, 2009

Was very good! The only changes I made was I only did 1/2 pound shrimp, but added 1 pound jumbo crabmeat and sprinkled some red pepper flakes on me and my husband's bowl because we like it a little spicier than our kids.

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asalameh

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Reviewed: Jan. 17, 2009

We found this recipe to be marginal at best ~ a waste of good ingredients. I won't be making it again. Sounded wonderful, but very disappointing.

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Judy

Cooking Level: Intermediate

Home Town: Placentia, California, USA

Living In: Monterey, Tennessee, USA

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Reviewed: Jan. 12, 2009

I made this on the spur of the moment. I had shrimp, green onions and bacon. The rest I had to substitute. Used chopped garlic 1 1/2 t., 2 t. dried oregano, 2 t. dried basil, 1 can diced fire roasted tomatoes drained. Did not have 1/2 and 1/2, substitued 1/2 c. heavy cream and 1/2 fat free milk. Used 1 c. Monterey Jack cheese and 1/2 cup Parmesan freshly grated. The big surprise was throwing uncooked shrimp into the skillet and realizing it called for cooked. I just cooked it stirring constantly until the shrimp was pink. It turned out beautifully and we really enjoyed it served over angel hair pasta. I will try it with fresh ingredients next time, but we loved this.

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YAZYODA

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Glenwood, Maryland, USA

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Reviewed: Jan. 10, 2009

I think I found the way to tweak this recipe to perfection! Great base, so thank you to the original creator. After sauteing the bacon, leave about 1 Tbs. of bacon grease and add the garlic, herbs and scallion (I used dried herbs b/c it is winter). Saute for a few minutes and then add a 14 oz. can of San Marzano whole plum tomatoes and their juices. Simmer for about 10 minutes, until the tomatoes break down a bit. Add RAW shrimp and cook until pink (about 5 minutes). Add the cream and cheeses and bacon, salt and pepper to taste, and then the linguine. Mmmm delicious! 5 stars after these modifications. My whole family loved it.

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Hope

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Reviewed: Jan. 9, 2009

Good. Not quite worth the calorie content but still yummy. I had to double the sauce because it did not make that much. With some alterations this recipe has potential.

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Danielle

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Reviewed: Jan. 9, 2009

I made this last night for my parents and everyone loved it!! I will definately make this again.

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Charlie1

Cooking Level: Expert

Living In: Dania Beach, Florida, USA

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Reviewed: Jan. 8, 2009

Very Good

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arne

Home Town: Brainerd, Minnesota, USA

Living In: Merrifield, Minnesota, USA

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Reviewed: Jan. 5, 2009

I fixed this for my daughter and family. They loved it. We left out the bacon as my daughter is trying to lower her cholesterol and it was still delicious.

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donna

Cooking Level: Intermediate

Living In: Lubbock, Texas, USA

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Reviewed: Jan. 5, 2009

I thought this recipe sounded great but didn't have all the ingredients so I added a can of Roasted Diced Tomatoes which gave us more sauce, instead of half&half I made a sauce with 3/4 c. skim milk, 2 tbsp Flour, 2 Tbsp Shredded Parm/Romano/Asiago and 2 tbsp lite Parmesan cheese (tasted Great!)had no bacon but I seasoned the Shrimp with garlic, 1/2 tsp. Red Pepper and 1/8 tsp ground black pepper to add flavor and I sauted this in a Garlic infused Olive oil. Next time I'll use less Green Onions, I left out the other cheese it wasn't needed and the way I made it was lower in Fat. We had a nice big salad and a glass of Pinot Noir with it - Perfect.

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BP1220

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Reviewed: Jan. 4, 2009

Best shrimp linguine I've had and restaurant quality for sure. I had extra bacon on hand so doubled it and added hot pepper flakes for kick. I also thickened it a bit with some water/cornstarch at the end. My guests all raved and NO you don't need salt, yuk.

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Karen

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

I was looking for something quick to make for dinner and I realized I had all the ingredients. (However, the shrimp was pretty ancient having been in the freezer for a very long time!) Even so it turned out well and my husband requested I make it again. I'm sure the next time I will use fresher shrimp and it will be even better.

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spaghetti inglese

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Reviewed: Jan. 3, 2009

This was just okay to me. I made this to have a nice romantic dinner on new years eve for my hubby and he thought that it was good. But I didn't even eat half of my plate. Doubled the sauce..good idea. I am giving this 4 stars b/c I did save it for the next day and after spicing it up...it was great. I added crushed red pepper flakes, LOTS of salt and more garlic. Next time I will do this with chicken.

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