Mediterranean Shrimp Pasta Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 6, 2006
This recipe is delicious and quick to whip up!! The only changes I made was added more garlic because I'm a garlic fan. I used the whole 10 oz of Sun dried Pesto jar I had. Also, I added a bit more of olive oil and almost close to a cup of white wine. The next time I make it, I will remove the shrimp tails as well before cooking. My boyfriend and I very excited to eat the leftovers tonight!
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Reviewed: Jan. 28, 2006
I like this recipe it is very easy, fast,and most of the recipes are already in my fridge.
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Reviewed: May 16, 2005
I have made this so many times because it is so quick and easy, the compliments are there after the first taste, thanks
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Durango, Colorado, USA

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Reviewed: Feb. 3, 2005
All you need to make this complete is the Greek Isle! Fantastic recipe!
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Photo by Sarah Howard

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA
Living In: Glen Allen, Virginia, USA

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Reviewed: Jan. 7, 2004
This dish was simple and very sophisticated. A great entertaining dish. Colorful, flavorful - everybody loves it! I don't use as much pesto as the recipe calls for, nor do I use the capers. I put the olives on the side for folks to use as a garnish. FABULOUS RECIPE - thanks for sharing!!
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Photo by SarahFriedman

Cooking Level: Intermediate

Home Town: Florence, Kentucky, USA
Living In: Fort Lauderdale, Florida, USA

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Reviewed: Oct. 16, 2002
Delicious! My fiance was thrilled with this creation -- not only was it delicious but it looked like I spent a lot of time on the meal. Trying to keep the sodium low I took out the olives and the capers and only used half of the pesto called for in the recipe. This was the best meal that I have ever prepared and I intend on making it again. Thank you for sharing this recipe.
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