Reviewed: Sep. 1, 2011

I liked this dish, just thought it had a little too much cheese in it! My husband commented it was chicken speghetti without the chicken add shrimp, he did not like it enough to waste the shrimp on this dish :( My kids thought it was ok, but didn't want to eat all the ingridents. I prob will not fix this again... :( Even though I liked it just not so much cheese....

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Reviewer:

Delorey1

Reviewed: Aug. 7, 2011

This recipe is great. I did some altering though... Used penne pasta, fresh mushrooms, a yellow onion, half velveeta and half shredded cheddar cheese. It may go against shellfish and cheese culinary rules but this recipe is very good!

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Reviewer:

Shelly

Reviewed: Jun. 14, 2011

I can see how it has potential to be good, but the cheese was way too heavy of a sauce for this. I made exactly as instructed. I love shrimp and pasta with a creamy tomato sauce, but this was more like nacho dip with noodles and shrimp. Not one of my 5 kids or my husband or I enjoyed this. :( Sorry!

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Reviewer:

CYNBAD1

Cooking Level: Intermediate

Reviewed: May 26, 2011

I have used this recipe numerous times, always when I am having guests for dinner. It is ALWAYS a wonderful success. Returning guests ask me to have this on the menu. I serve it with a salad and garlic bread.

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Reviewer:

Joan

Reviewed: May 2, 2011

I did not care for this recipe.

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Reviewer:

califcowgrl

Reviewed: Mar. 7, 2011

This recipe is awesome.Thickened it a little more than recipe called for , also added more shrimp......I have big eaters and it was better. Served with salad and bread. Great!!!

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Reviewer:

mommah116

Reviewed: Jan. 28, 2011

Used fresh mushrooms, used whole grain linguini, and a whole bunch of parmesan on top instead of the measly teaspoon! Very good- but just a tad too spicy for the rest of the fam, next time will use Rotel Mild- Mine was not watery at all... instead, it was too thick, I added water to it before storing the leftovers. Over all, very good but just a little spicy for some folks- not me ;)

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Reviewer:

MadWax

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Dec. 9, 2010

well, i totally made a big changed, but keep the tomato green chill, onion, garlic, salt and pepper to taste, process cheese and parmesan, cause my husband doesn't like mushroom and creamy sauce. i fried bacon, garlic, onion, shrimp in olive oil, then added ltalian seasoning, broccoli, a bit milk and everthing else above, then stir in vermicelli, after that pour into baking dish, sprinkle with parmesan cheese and process cheese, then baked... mmm.. yummy.. my husband loves it.

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Reviewer:

cherwu

Cooking Level: Intermediate

Living In: Maple Valley, Washington, USA

Reviewed: Jun. 11, 2010

Terrific! Served to daughter & her boyfriend.All 4 of us enjoyed it with baby romaine salad & olive loaf as bread choice. I did tweek as necessary- no celery salt or mushrooms, subbed chopped red pepper for green and mini farfalle was the pasta choice.Will gladly repeat this for future meals.

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Reviewer:

chickaroonie

Reviewed: May 5, 2010

Ok, better then I had thought. The kids & I liked it but Hubby didnt care for it! I think it had too much cheese in the recipe for our taste! Im going to make this again, but im going to leave the cheese out and not bake it! I think if you add some evoo or just oil to it and cook it all together in the pan it will have a more garlicy taste. Which I like alot!!! :o)

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