Reviewed: Oct. 29, 2011

Great recipe. I went with the suggestion of 1/4 cup olive oil and 1/4 cup white wine along with the FULL 1/2 cup butter for plenty of sauce to soak up with bread. Definitely a keeper.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

kgomberg

Cooking Level: Intermediate

Home Town: Kendall Park, New Jersey, USA

Living In: Belgrade, Maine, USA

Reviewed: Aug. 25, 2011

I made it and it was awesome. However, I did not have linguine so I just used thin spaghetti which was still amazing.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

mjpedro

Reviewed: Aug. 17, 2011

I followed other reviewers suggestion and combined EVOO, butter, and chicken broth to make about 1 c. og the sauce. I also added fresh Parmesan at the end and it was exceelent. My whole family gobbled it up! :)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Brenda

Cooking Level: Intermediate

Home Town: Chewelah, Washington, USA

Reviewed: Apr. 30, 2011

Excellent!! I used 1/3 cup chicken broth and 1/3 cup olive oil and a stick of butter instead of all the butter the recipe calls for and it was amazing!!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

sxm5035

Home Town: Scranton, Pennsylvania, USA

Living In: New York, New York, USA

Reviewed: Feb. 9, 2011

Everyone loved this dish. I used angel hair instead of linguini. Only gave 4 stars b/c I made modifications and I'm not sure if original recipe would have been as tasty. I added (based on other reviewers suggestions) 1 bunch of parsley chopped, bottle of drained capers, and 1 t lemon zest; changed following to 1/3 cup of each: butter, evoo, chicken broth, wine; used 6 cloves garlic, used juice of whole lemon. Was even better the next day! Would definitely make this again. May even try it with ziti and make it more of a casserole.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Carolyn

Cooking Level: Intermediate

Reviewed: Jan. 23, 2011

I didn't love it, but I technically altered the recipe and used dried dill (didn't have the parsley), and frozen shrimp. I was trying to find a recipe for the shrimp in my freezer when I came across this, but unfortunately, I just didn't like it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

paigems

Reviewed: Jan. 10, 2011

added mushrooms because we love them! and added more shrimp. delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sarahgayle

Reviewed: Nov. 29, 2010

I don't normally eat seafood of any kind, simply because I don't like it. After trying this recipe, however, I changed my mind about shrimp (:

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Khrysten1988

Reviewed: Oct. 4, 2010

I was not home in time to fix supper and I left the recipe for my hubby. He is not a cook...at all... He did a wonderful job. They left me the last 6 pieces of shrimp in the dish and it was fabulous!! Great job honey!!!! And you said you couldn't cook;-]

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

chefchristabug

Cooking Level: Intermediate

Home Town: Enon Valley, Pennsylvania, USA

Reviewed: Sep. 24, 2010

This is a good recipe. Im all for making quick and easy recipes for dinner. I only gave it 4 stars because I altered the recipe a little bit. After reading all of the review for this recipe, I added the following ingredients: instead of 3/4 cup of butter I used 1/2 cup of butter, 1/4 cup of olive oil and 1/4 cup of white wine. I also used crushed red peppers, a little sprinkle of parmesan cheese while cooking and some after and instead of regular linguine I used thin linguine...After all of this, it turned out GOOD!

Was this review helpful? [ YES ]
1 user found this review helpful