Reviewed: Apr. 25, 2012

I'm really not a naked-shrimp person, but this recipe is amazing! I didn't change a thing and I was blown away by how delicious this was. I was a big girl and tried the shrimp and I have to admit I loved it!

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2 users found this review helpful

Reviewer:

pipersma

Reviewed: Apr. 24, 2012

Excellent!!!! My husband and I loved this dish. I will be making it again!!

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2 users found this review helpful

Reviewer:

Cyndi

Reviewed: Apr. 21, 2012

Very simple and very good!! i boiled my asparagus half way through. Followed the recipe to a t! Second time i cut the recipe in half and it was wonderful.

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2 users found this review helpful

Reviewer:

piecookiemaker

Cooking Level: Intermediate

Reviewed: Apr. 16, 2012

This is fairly basic, so other than the preparation method itself I have neither any criticism nor any kudos for this recipe. A number of steps can be saved merely by "stir-frying" the asparagus and mushrooms till nearly done, then adding the shrimp and cooking another few minutes. Not memorable by any means, but a pretty darn good dinner that came together in minutes simply using ingredients I had on hand.

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12 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 14, 2012

I loved this recipe, but like most eveyone else cut the oil & butter in half. I cut the shrimp in a butterfly pattern and that made them really appear larger. Next time I will eliminate the lemon juice, that, to me, seemed like it gave a sweet taste to the dish. I served it over thick spaghetti and that, I thought, would be better than noodles. and it was. This is such a quick & easy dish to make. I think, like one reviewer said,, will sautee the mushrooms separately as well as the asparagus. with some mniced garlic.

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3 users found this review helpful

Reviewer:

pauline1931

Reviewed: Apr. 14, 2012

Meh

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2 users found this review helpful

Reviewer:

cheguaverra

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Apr. 13, 2012

Awesome....light and tasty!

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1 user found this review helpful

Reviewer:

Suzanne B

Reviewed: Apr. 12, 2012

Really nice dish! I was worried about the shrimp getting overcooked, so i added the mushrooms before the shrimp, cooked them for about 2-3 minutes then added the shrimp. By the time the shrooms were nicely sauteed the shrimp were perfect!

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4 users found this review helpful

Reviewer:

arrdub

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Fremont, California, USA

Reviewed: Apr. 12, 2012

I made this last night and did it exactly like the recipe stated. Usually I monkey around with the ingredients, but for some reason I didn't this time. It was fabulous! OMG...everything about it was so good! My husband and son loved it too. I cooked the asparagus earlier in the day and had that ready. The rest went together while I cooked the noodles. Be really careful not to overcook them or they will be mushy. Eck. I'll definitely be making this again, for company, now that it's passed the home test.

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1 user found this review helpful