Reviewed: Sep. 28, 2009

I liked the order that ingredients were used in this recipe.It brought out the flavors well.I used more veggie,less fat,and no cream.I mixed 1lb. of spinach with mushrooms.I added zucchini&roasted red peppers to shallots.I used marsala wine instead of port.I then added pasta to sauce before adding other ingredients. I served it with fresh grated asiago cheese over top.Thanks for all the suggestions they helped.

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spalady

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Reviewed: Aug. 27, 2009

This turned out quite well but there were a ton of changes I made so I can't give it the 4 stars that it deserves.

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SugarBear303

Cooking Level: Intermediate

Home Town: Port Townsend, Washington, USA

Living In: Edmonds, Washington, USA

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Reviewed: Jan. 23, 2009

This wasn't bad, but it wasn't anything special. It was bland, and there was too much pasta for that much sauce. The port made it look purpleish-grey and unappetizing.

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ANNASWIMS

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Reviewed: Oct. 27, 2008

There are many better shrimp and mushroom pasta dishes. I tried this, but found the combination of port wine, white wine and cream was strange and not particularly appetizing.

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Rick Birkel

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Reviewed: Dec. 11, 2007

The only modification I made was to saute the garlic w/the shrimp rather than add it at the end. We also served it w/parmesan cheese on top. It was very good. I followed the recipe just as it says & did not find the wine to be too strong at all. If anything this pasta is a touch on the bland side. Don't be afraid to use all the garlic it calls for and maybe increase the white pepper just a bit. :)

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Amy P.

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Feb. 29, 2004

I gave it three stars for potential. ALthough the combination of ingredients have potential, the directions are not very well worded. Don't cook the pasta first because the sauce takes about 30 minutes. Also, REDUCE THE ALCOHOL before adding the heavy cream. Otherwise, you might need to serve this dish in a martini glass!

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ilikefood

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Reviewed: Aug. 9, 2001

This recipe is very good. I made a low fat version--used low fat marg. and evap. milk. Skipped the mushroom and shallots and sugar. My sauce was pretty thin though because of the evap. milk. I used pre-cooked shrimp. Do not let shrimp heat too long or else they REALLY shrivel up. I will definitely make this again!

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