Reviewed: Jan. 31, 2013

It was good, but like other reviewers said; a little bland. I think that it's a pretty easy fix though. I added some spices like: paprika, oregano ect.

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Reviewer:

Coco & Isa

Cooking Level: Intermediate

Living In: Lakeville, Minnesota, USA

Reviewed: Jan. 29, 2013

Okay, I know I've said it a million times, but I'll say it again. Take some good pasta, olive oil and garlic, and throw in whatever meat or vegetables you have on hand and you'll have yourself a delicious and satisfying meal you can sit down and eat in just about 15 minutes. I followed the recipe loosely, skipping the chili oil as I'm not fond of things hot. Also, because I had them to use, I substituted frozen green peas for sugar snap peas and added some halved grape tomatoes, which also added an attractive punch of color. Light fresh flavors and ingredients, this was an ideal dish to dream of spring.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jun. 28, 2012

Pretty good. Did make a few changes because I read the reviews. Added more lemon. And yellow squash, which was amazing. Didnt have chili oil, so I put more red pepper flakes. We really liked it. We will make this again.

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Reviewer:

Ann of CT

Reviewed: Jun. 9, 2012

SUPER easy to make! The only thing I would suggest would only use the chilli oil and omit the olive oil as I didn't get much heat from the taste. I also didn't reserve extra pasta water as I thought the white wine reduction was more than enough liquid it needed. A few tweaks here and there and it would be perfect! So light and fresh for the summer :)

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Reviewer:

Elizabeth85

Reviewed: May 12, 2012

I probably tripled the basil, added salt and pepper, and used Trader Joe's garlic and basil linguini. I also didn't have chili oil, so I added cayenne pepper while the shrimp were cooking. I didn't think it was bland at all!

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5 users found this review helpful

Reviewer:

Kendra

Cooking Level: Beginning

Home Town: Lynnwood, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Aug. 21, 2011

excellnt light, summer recipe for pasta. I have many snap peas growing and this was a delicious quick meal to incorporate the peas, thanks Eake

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Reviewer:

redneck gramma

Cooking Level: Intermediate

Reviewed: Aug. 11, 2011

It was good but it could use a little more flavor, maybe some peppers or something like that.

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5 users found this review helpful

Reviewer:

mmknigge

Reviewed: Jul. 30, 2011

I had to add cornstuarch to thicken it. Might have even been better with a little lemon rine and some sugar.

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6 users found this review helpful

Reviewer:

ECampbell

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Lolo, Montana, USA

Reviewed: Jul. 16, 2011

I loved this! Made some slight adjustments in quantities - half a box of linguini, 1 pound shrimp, and probably closer to 1/2 cup basil. I used some Thai Chili oil that I had made with grapeseed oil and dried Thai chilis, and upped it to 1 tbsp (because I knew it wasn't super hot), and for the basil I used a combination of Thai and regular basil. I added a pinch of salt and some fresh cracked pepper to taste. Between the succulent shrimp, sweet, tender/crisp snap peas, garlic, wine, lemon, fresh basil and that hint of chili oil that sneaks up on you, I thought this dish had the perfect blend of flavors!

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Jul. 11, 2011

After wasting some costly ingredients. Absolutely did not like this, the pasta was bland and the overwhelming flavor was shrimp and chili oil not enough seasoning to make it palatable as written. Who writes a recipe without salt. Yes there is salt in the water but to season the pasta and sauce with just the pasta water the amount of salt should be included it the recipe... I am not going to waste more ingredients to find out what the measurement should be, there are too many other recipes here that are much better. Lesson learned, 'Never pick a recipe based on a good picture'

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