Reviewed: Jul. 31, 2009

Wonderful dish my family didn't believe that I had made it from scratch! I've made this twice now the first time the sauce was rich and thick the second and I don't know what I did but it didn't thicken up and I switched to button mushrooms won't do that again the Portobello mushrooms gave it a better taste. It's on the once a month list with my family so I'm hoping I don't mess it up again! I would highly recommend this dish and it's easy to make!

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vickiebouten

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Reviewed: May 1, 2009

My husband said it was really good. Will make again! (I used only 1 lb of the shrimp.)

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foxandthegoat

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Reviewed: Feb. 15, 2009

I made this with my boyfriend for our Valentine's meal and we both loved it! Greatly enjoyed making it and eating it!

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Liz Louse

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2009

So good! Restauarant quality! I made this last night and it was great! I added a little more garlic, 1/3 c butter instead of 1/2 (just trying to reduce some calories!) and milk instead of cream. It was still thick and delicious. I also folded in crab meat. I thought this had a ton of flavor! Thanks!

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mclark

Cooking Level: Intermediate

Home Town: Boothwyn, Pennsylvania, USA

Living In: Prospect Park, Pennsylvania, USA

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Reviewed: Aug. 4, 2008

Super good! My husband AND 4year old AND 10 month old LOVED it.

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darwonder

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Reviewed: Jun. 24, 2008

I was unimpressed with this dish - there was waaaay too much butter and cream in this, and I normally don't even care about that stuff! The cream cheese was pointless - all the other cream in the dish masked it. There also wasn't too much taste to the meal. I'm giving it 3 stars only because my brother seemed to like it. Thanks anyway!

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SADS

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: San Angelo, Texas, USA

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Reviewed: Apr. 30, 2008

I didn't care for this dish much. It was way to thick and tasted like flour.

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Marie Lopez

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Apr. 19, 2008

I never have cream on hand, so I used 1% milk instead, and it was fine. The cream cheese still gave it that "creamy" mouth feel. I also don't keep "cajun seasoning" on hand, so I used 1/4 tsp. each of paprika, cayenne red pepper, black pepper, onion powder, and salt. The cayenne was really what pushed this recipe over the top - combined with the creaminess, it made a really interesting sauce.

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LYNNE216

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Apr. 10, 2008

This was tasty, but a little spicy for this type of dish. I used the Cajun Seasoning Mix from this site for my seasoning. Next time I will cut the seasoning in half. I do like spicy food, but thought the spice overpowered the other flavors. After reading some other reviews, I opted to replace the cream with whole milk. It was still very thick, and I thinned the sauce with some of the pasta water. I only put about 3/4 of the cooked pasta into the sauce as well.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Feb. 20, 2008

Another great pasta recipe.Just like others suggestions half the milk and half the cream perfect.cajun seasoning for the shrimp and that mushroom's so good(i love mushrooms).My husband thought it was the best with fettuccine as its bigger pasta coz i used angel hair thats what i have on hand.Other than that its great very similar to that chicken tetrazzini.

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cristy

Cooking Level: Beginning

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Reviewed: Feb. 16, 2008

I made this without the shrimp, as I'm vegetarian. It was so delicious! But the sauce was rather thick, so if you don't like that then you'd want to thin it out. But it was fine for me, I loved this!

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kierabs

Cooking Level: Intermediate

Living In: Richland, Washington, USA

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Reviewed: Feb. 9, 2008

It's great with crab meat, too!

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Musictchr

Cooking Level: Expert

Home Town: Annville, Pennsylvania, USA

Living In: Lebanon, Pennsylvania, USA

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Reviewed: Jul. 25, 2007

mdae this with 2/3 the pasta, all of the cream cheese and whipping cream, and it was great. Easy, quick, tasty.

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Jean

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Reviewed: Apr. 29, 2007

It was okay. The sauce is really thick and it coats your mouth. Overall it is a good backup fettuccine recipe.

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mybabiesmomma

Cooking Level: Intermediate

Home Town: Mapleton, Utah, USA

Living In: Orem, Utah, USA

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Reviewed: Apr. 28, 2007

Shared this with the office--Everyone loved it! I did make a few adjustments--I used 1/2 shrimp and 1/2 crawfish and used 1/2 whipping cream and half and half. Very rich and very good.

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Alice

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Reviewed: Feb. 16, 2007

I made this recipe for my fiance and his family. They said it tasted like something from a restaurant. The only alteration I made was that I used regular sized portobello mushrooms and I used 3/4 whipping cream and 1 and 1/4 cup skim milk. It was still very rich and has a little kick. I highly recommend it!

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Rachel L

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Reviewed: Feb. 14, 2007

This is a wonderful, rich recipe. The only thing I changed was to coat the raw shrimp with the cajun spice before added. Kids loved it too!

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fletchycat

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Reviewed: Sep. 16, 2006

AMAZING! The only alteration I made was more garlic, but I do that to almost everything! This was an amazing dish, better then most italian restraunts!

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Jennie

Cooking Level: Beginning

Living In: Walnut Creek, California, USA

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Reviewed: Mar. 26, 2006

MMMM, MMMM!! Prepared exactly as directed, but had to use mozzarella cheese instead of Parmesan. Restaurant quality! Shrimp and portobellos go so great together.

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Carlee

Cooking Level: Intermediate

Home Town: Lexington, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Feb. 10, 2006

This dish had an excellent flavor, I wanted to rate it 5 stars but it did need a little fixing. First, I used only half cream and half milk but it was WAY too thick. Next try I used milk and no cream and it was perfect. I balked at the lb of mushrooms, but it's a perfect amount. Also, just personal preference, I used half shrimp and half scallops. Exquisite! I would serve this for company.

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