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Reviewed: Mar. 21, 2008

After reading all the reviews, I did a lot of altering: penne instead of vermicelli (too mushy when baked); a combo of Asiago and old cheese cheeses for processed cheese which I don't like); upped the mushroom quantity and used fresh mushrooms, lightly sauteed before adding. This recipe is too rich and the cheese overpowers the delicacy of the shrimps. I usually follow the Italian rule and don't combine cheese and delicate-tasting shellfish. It was an interesting 'test recipe' but I won't make it again. Thanks for the guidance of other reviewers or this would have been a disaster!!

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Lesley

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada Living In: Hamilton, Ontario, Canada
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Reviewed: Mar. 10, 2008

This is a wonderful dish; very rich however so goes well with just a simple green salad on the side. I just made a couple of adjustments by using 50/50 Velveeta and mozzeralla cheeses and 50/50 shrimp and crabmeat. Turned out real well. I'll defintiely make it again and again. Marilee

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Reviewer:

Marilee


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Reviewed: Oct. 29, 2007

I have made this several times and have tweeked it just a little to my taste. It is very rich so I find that it easily serves 10 people. I usually only use 3/4 pound of 1% velvetta, I reduced the butter by half, I use a can of MILD Rotel tomatoes (I find medium is too spicy), and I omit the mushrooms. I usually serve this with a salad and crusty bread. It is a always a crowd pleaser.

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Reviewer:

Amber

	Cooking Level: Intermediate Home Town: Indianapolis, Indiana, USA Living In: Nashville, Tennessee, USA
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Reviewed: Oct. 19, 2007

I'm usually wary of any recipe that calls for Velveeta, but this was a pleasant surprise. Had to modify a bit to accomodate what I had on hand... no green pepper, used crushed red pepper flakes. Used garlic powder and celery seed with a pinch of salt. Doubled the mushrooms and I also only used about 3/4 lb of Velveeta and I think that was plenty. Came out pretty spicy because of the chilis and red pepper, but very good! My boyfriend said this deserves 4.5 stars. :)

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Reviewer:

JustLearning86

	Cooking Level: Intermediate
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Reviewed: Apr. 12, 2007

This is awesome...I wouldn't change a thing...my family loved it!

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Reviewer:

ARMYWIFE99

	Cooking Level: Expert Living In: Sturgis, Michigan, USA
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Reviewed: Feb. 26, 2007

I was looking for a shrimp recipe in which I had all the ingredients. This fit the bill, but nobody in my family liked it. My husband and I ate it cuz that's our rule...eat what's on the table, but we certainly didn't enjoy it. Our kids did not care for it, either. It was a quite dry and too 'cheesy'. I won't be making this again.

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Reviewer:

angi


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Reviewed: Jan. 23, 2007

This is SO awesome! I didn't have all the ingredients on hand so I substituted and ommitted for personal taste as follows: I chopped 1 large sweet onion instead of scallions (green onion), used minced garlic,I used dried red pepper flakes (I didn't have green peppers) ommitted mushrooms (don't like 'em) and used penne pasta. Followed rest of recipe to a T and it was the most DELICIOUS seafood pasta dish I have ever had! Better than anything you could ever get eating out. We usually eat seafood when we eat out. This beats it all! I usually don't try recipes that don't have any reviews but this recipe has changed that! Simply scrumptious! I served with salad and yeast rolls.

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Reviewer:

firegirl

	Cooking Level: Expert Home Town: Erie, Pennsylvania, USA Living In: Smithfield, Virginia, USA
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