Reviewed: Jan. 14, 2012

I read the reviews and doubled the sauce and I would suggest even tripling it. It is a very good base as many said, I did add garlic and a little Old Bay seasoning but other than that..This will definately be on our monthly menu again.

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Reviewer:

jaimie_scrappin

Home Town: Monclova, Ohio, USA

Reviewed: Jan. 8, 2012

I call this recipe a good "jumping off" recipe for me. To kick up the flavor a bit more for my family, I sauteed minced garlic and diced red bell pepper with the shrimp. The red bell pepper was mainly to add more color to the dish, as I tend to shy away from serving monochromatic dishes. I also added 1/2 cup of dry white wine to the sauce and then freshly chopped parsley, for more color. Loved it!

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Reviewer:

LynnNM

Cooking Level: Expert

Reviewed: Dec. 11, 2011

As written this recipe was too dry. As other reviewer mentioned, there definitely wasn't enough sauce for the amount of pasta used. What I did to combat that problem was after I cooked the onion and shrimp, I transferred them to a bowl and added white wine to the skillet. I reduced the wine and used that for my sauce. I also added sun-dried tomatoes and fresh parsley for extra flavor.

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Reviewer:

PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

Reviewed: Nov. 9, 2011

This dish was excellent! But I did have to make changes. The amount of pasta is really way too much for half a pound of shrimp. I used one pound of frozen shrimp which I defrosted by boiling some water and turning off the heat then placing the shrimp inside and covering the top for about 3 minutes-then I continued by sauteing the shrimp with the onions and garlic as the recipe calls for. I also used about half a brown onion rather than the two tablespoons the recipe calls for. In addition, I doubled the amount of feta cheese-this made the amount of sauce plentiful. I also made sure to add garlic as some of the other reviewers suggested. When adding the sauce to the pasta I had a seperate bowl where I added both the sauce and the pasta as I went along mixing to make sure I didn't have too much of either. I did end up throwing away a bit of the pasta because it was still too much for the sauce! But when I was done, I had a restaraunt quality dish! It made about 5 servings.

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Reviewer:

MrsTiki

Cooking Level: Beginning

Reviewed: Sep. 10, 2011

Need to add 3/4 cup of milk and more cheese as it needs lots more sauce. I added Bay spice and spinnach like others to make it 5 star. Cut pasta to 8 oz.

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Reviewer:

ECampbell

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Lolo, Montana, USA

Reviewed: Sep. 4, 2011

This is one of those recipes where I thought I didn't have anything to make for dinner and bam! here it was! Quick and easy and really delicious. Made 4 serving size with 2tbs of butter and added some leftover broccoli a little bit of orange bell pepper and seasoned the shrimp with pepper flakes for a little zest. Also added some 2 cloves of garlic to the onions. Topped it off with frozen parsley I always have in the fridge. Great recipe.

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Reviewer:

AgaCook

Reviewed: Aug. 3, 2011

I viewed this recipe about an hour ago, and I tried it. I substituted the feta cheese for velveeta cheese because I'm saving the feta for something else. I also added a little bit of pesto sauce from a jar. Needless to say, I enjoyed it. Very simple recipe, and I WILL try it again.

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Reviewer:

Tamyioni

Cooking Level: Intermediate

Living In: Lafayette, Louisiana, USA

Reviewed: Jun. 11, 2011

Five stars with a lot of revisions. Added chopped zucchini to the shrimp saute. Used Italian dressing instead of butter for added flavor. Used green onion instead of white. Squeezed half a lemon into the mixture. Also added about 1/2 cup to 1 cup of milk for extra creaminess. also added old bay seasoning to the shrimp. OH - used bowtied pasta. I was told that I MUST make this meal tomorrow. WONDERFUL AND QUICK TO MAKE!!!!!! Added note: I have been making this for several months now. Have subbed chicken, added sauteed frozen veggies, and have yet to complain about the meal.

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Reviewer:

StephD

Cooking Level: Expert

Living In: Hudson, Ohio, USA

Reviewed: Jun. 18, 2010

This was quite tasty - simple, light and delicious. I made it exactly as written, except that I had a little more than a half-pound of shrimp on hand, and used it all. Like some previous reviewers, I also have a slight problem with the proportions - a full pound of pasta is way too much for the "other stuff", in myh book. If i were to make this again, I'd cut the pasta down to a half-pound, or double everything else. One other minor quibble is that, as is, there are really no added herbs or spices. The feta adds some nice flavoring to the simple butter/shrimp/onion flavors, but this recipe is a little noticeable for the lack of a little basil? thyme? or something like those. But overall, this is a very nice recipe, which I just might make again, with my suggested changes.

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Reviewer:

SPOOTY

Cooking Level: Intermediate

Reviewed: May 10, 2010

The flavours in this recipe are an excellent combination, and I think it's a great start. Based on other reviewers' suggestions, I cut the amount of pasta in half (kept the other proportions the same), and added a clove of garlic in with the onion. I used a combination of olive oil and butter, and used some shrimp I had seasoned with garlic salt a few days prior, so they were VERY flavourful and delicious :) Even using 1/2 of the pasta, I still felt it could have used more sauce. But like I said, it's an excellent base recipe that is easy to customize and quick to prepare. Thanks for sharing!

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