Reviewed: Dec. 20, 2012

We actually really liked this recipe with one fault. It was so salty. Don't get me wrong I love salt hate sweets but this was way out of bounds. I didn't even use the amounts called for in the recipe but it was still way too salty. I added some white wine to try to tame it but that did not really work. I would recommend this recipe with one change. That is to use a homemade cajun seasoning so that you could regulate the salt content.

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Reviewer:

pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

Reviewed: Feb. 23, 2012

MMM!! Great recipe!! The version of this recipe on is ALOT better though.

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Reviewer:

OCTAVIA

Reviewed: Feb. 22, 2012

Everyone enjoyed this. I used 1% milk and some cornstarch to cut down on the fat/cal. It worked well. Next time I may indulge and use the cream.... just to see how it compares.

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Reviewer:

squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

Reviewed: Jan. 8, 2011

I use this recipe with chicken and it turns out great! Either slice a baked breast, place it on the pasta, then cover with sauce OR cut chicken as you wish and mix in the sauce then pour over pasta. A super easy quick meal that's delicious!

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Reviewer:

Melanie K.

Reviewed: May 2, 2010

this is quick basic recipe - I only had 1/2 & 1/2 on hand at the time. I reduced that down some as recipe calls for & I added about 1/4 block of velvetta cheese to mine & melted down with the cream to make it a little thicker.. It was perfect.

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Reviewer:

babydollmac

Reviewed: Apr. 22, 2010

Great recipe though I did change a bit and followed others' advice. Used a combination of cream and fat free half and half. Made the sauce separately so we could choose how much to put on each serving. Cooked asparagus, mushrooms, cherry toms (split), and green onions, then added uncooked shrimp (didn't have precooked on hand). Assembled according to how much sauce each person wanted (less for my mother-in-law, more for my husband). BIG HIT! McCormick's creole seasoning was perfect. Also added a bit of grated parm when served.

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Reviewer:

cnissi

Reviewed: Nov. 12, 2009

This was very good recipe. May want to add corn starch next time to get the sauce to thicken up. Will make again. Matt really enjoyed!

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Reviewer:

jacque

Reviewed: Mar. 3, 2009

Not very exciting - however I didn't follow the recipe. The shrimp was very bland; it would be much better using raw shrimp and sauteing in garlic. I halved the recipe and sauteed 1 red bell pepper and 1 tsp. garlic in the butter. Then added 2 c. half n half and 1 c. whole milk to that. Added salt to taste, steamed broccoli and added that with green onion and shrimp. My kids don't like spicy, so I didn't use the cajun seasoning. I like the sauce, but the shrimp was VERY boring. Next time I'll add raw shrimp with the bell pepper and saute, then remove the shrimp and make the recipe just as I did above.

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Reviewer:

Kris

Cooking Level: Intermediate

Reviewed: Jan. 21, 2009

Not bad

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Reviewer:

mayavalerya

Cooking Level: Intermediate

Reviewed: Nov. 10, 2008

This was excellent--only criticism I have is that I wish the author had been a little more specific on cooking the sauce down until reduced--I am far from a "natural" at cooking, so I need specific instructions. ;) I brought to a boil, then simmered on medium/low until my pasta was cooked. It never really reduced, but I poured the whole thing over the pasta and shrimp and it turned out great.

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