Reviewed: May 21, 2012

I added some red bell pepper and I think everything else was by the recipe. Used Angel hair pasta and it was fantastic. Possibly add asparagus next time. Fantastic meal and it's very simple.

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Reviewer:

Jacquelyn J.

Reviewed: May 10, 2012

I took the fancypants off this recipe, by which I mean I made lots of substitutions with stuff I had around the house that was all a little simpler. And it was still quite good. The subs I made were that I replaced the shallots with onions, the shrimp with chicken and extra garlic, the white wine with cooking sherry, the half-and-half with milk, and the grape tomatoes with romas. Next time I make it I will cut back on the lemon juice just a smidge; it wasn't overpowering but it was detectable. Or maybe I'll fresh squeeze a Meyer lemon.

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stannius

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Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 5, 2012

Wonderful recipe....followed as is except had no shallots so diced up1/2 onion...also used Moscato white wine which gave a little sweetness to sauce...next time will try dry white wine or Chardonnay......also added tablespoon herbs de province( my new friend).wow...thanks

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Reviewer:

gina lafreniere

Cooking Level: Expert

Living In: Winter Haven, Florida, USA

Reviewed: Mar. 27, 2012

I did add a couple shakes of red pepper flakes, used diced can tomatoes Italian style and fat free half and half. I also doubled up on the veggies. Super delish!

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Lisa

Cooking Level: Intermediate

Home Town: Ojai, California, USA

Living In: Ventura, California, USA

Reviewed: Mar. 22, 2012

I had some shrimp and some spinach and looked for a recipe for them and this was wonderful! Easy to prepare also.

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Diane from Holland

Cooking Level: Expert

Home Town: Carson City, Michigan, USA

Living In: Holland, Michigan, USA

Reviewed: Feb. 22, 2012

I made this dish last night exactly as written except I doubled every ingredient as I always do. I did not "mince" the shallots or garlic (I chopped them). Also I cut my mushrooms in half "not diced" and cut my grape tomatoes in half, left some whole (not quartered) just for personal preference. Used "angel hair" pasta as it is our fav and does not take away from the flavors!! Oooops, I also added quite a bit of "red pepper" for some added spice! At the end I did add more wine and a tad more haf-and-half just because we LOVE our recipes with extra sauce!! Also, besides the "shredded" parmesan, I added "grated" parmesan to each dish and topped with culy parsley. ABSOLUTELY DELICIOUS, I make a similar recipe (which I should post) at the end of the summer using all of my leftover veggies from the garden. Zuccini, red, yellow, green peppers, mushrooms, tomatoes, etc. but no half-and-half....similar but lighter for all of those left over garden veggies. This is a very good recipe and you MUST use "uncooked" shrimp.......YUM, can't wait for leftovers tonight. My family consists of ages 7 to 53 and as always, EVERYONE LOVED. ENJOY ~ Thanks Exchange Gang!

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Reviewer:

Annie'sKitchen

Cooking Level: Expert

Home Town: Blue Island, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Feb. 17, 2012

This was great. Added bacon and a little more cheese than the recipe called for, but I like a thicker sause. I also added bacon that I crumbled. Very good. Will make again.

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Angela Rigsbee

Reviewed: Jan. 17, 2012

I made this almost exactly as the recipe said with a few modifications: I used lowfat half & half (is that even possible lol) whole wheat thin spaghetti, extra spinach, half an onion and no shallots, added some garlic salt and it was delicious!!

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Reviewer:

MissM.

Cooking Level: Intermediate

Reviewed: Dec. 28, 2011

This dish has become a staple at our Christmas Eve table for three years and running. It is excellent as is, but for my personal preference I increase spaghetti to 3/4 lb. (It is still LOADED with shrimp.) Tomatoes are cut in half rather than quarters and added with spinach at the end. I increase wine to 1/2 cup and use light cream. Unlike half and half, light cream is readily available at my market in a smaller size and the store brand contains less fat. For such an elegant meal this is very easy to make. My entire family loves it!

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Reviewer:

teriann

Cooking Level: Intermediate

Home Town: Clinton, New Jersey, USA

Reviewed: Dec. 7, 2011

Delicious. The only change I made was using diced plum tomatoes instead of the grape tomatoes because that is what I had on hand; and I added the shrimp and wet ingredients at the same time to assure that the shrimp would not get tough. Everyone enjoyed it.

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