Reviewed: Feb. 25, 2001

I increased the amnt of garlic and shrimp, (I always add more than a recipie calls for) We all loved this recipie!

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Reviewed: Dec. 28, 2000

There was a little bit too much pasta for the amount of shrimp so next time I would cut down on it but otherwise it was delicious and I can't wait to make it again!!!!

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ZINA P.

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Reviewed: Oct. 25, 2000

This was absolutely delicious, quick and easy to make. I agree that the breadcrumbs should be cut back on because it makes the shrimp mushy, but it was still very tasty nonetheless. My boyfriend vowed to never leave me after trying this out!!!!

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MSANGELA1023

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Reviewed: Oct. 23, 2000

This was a creative twist instead of plain shrimp.

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LOCHER

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Reviewed: Oct. 18, 2000

Wonderful recipe, just loved it. I decreased the bread crumbs somewhat, but it was great!!

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TRISHTER

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Reviewed: Sep. 19, 2000

I think the breadcrumbs could be left out almost altogether. 1 cup made mind look like bread pudding. Ick! But the taste was great once I picked the shrimp out of that mixture.

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ROCKETMANN

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Reviewed: Sep. 16, 2000

Easy to make after a full day at work, and quite tasty! Reduce pasta and breadcrumbs by half, or double all other ingredients. The more garlic, the better!

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DPGW

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Reviewed: Sep. 9, 2000

My family and I enjoyed it. I used 7 cloves of garlic and felt I could have added more. Additionally, 1 cup of bread crumbs is overstated. I found 1/2 cup to be sufficient. Thanks!

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MACKENZ

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Reviewed: Aug. 25, 2000

This was wonderful served with grated parmesan cheese. Our entire family loved it!

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PATNCO

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Reviewed: May 22, 2000

We really loved it. Tasted like the kind served in restaurants. Just make sure not to overbake. Some of my shrimp became a little mushy. Will make it again.

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3KIDS5

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Reviewed: Apr. 23, 2000

I made a couple of changes to this recipe to accomodate ingredients on hand in my kitchen. I used cooking sherry instead of white wine, 1/4 cup lemon juice for the squeezed lemon and only used 1/2 lb of pasta. The results were fabulous!!! This is an excellent recipe for entertaining.

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LAURIE0299

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Reviewed: Apr. 20, 2000

I would cut the liquid by half to get the real flavor. But it was good.

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meschwer

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Reviewed: Apr. 20, 2000

Add Parmasan cheese sprinkled on top then serve

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CITRUSSPICES

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Reviewed: Mar. 27, 2000

OhMyGosh -- this recipe is FABULOUS! I tweaked it a bit by upping the shrimp portion (I never follow seafood recipes exactly, especially since I live on the coast and am only minutes away from fresh Gulf seafood). I started with 4 pounds of medium/large heads-on shrimp, which after peeling (and deveining, of course) resulted in 8 cups shrimp. I then generously doubled everything else. I am so enamoured of this recipe that I am having a dinner party Wednesday night and am serving it. My sincerest thanks go to the wonderful woman who submitted this recipe. This will be a family favorite, I'm sure!

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