Reviewed: Apr. 21, 2013

it was great, but if you have small children, ease up on the cayenne pepper......esp if reheating the next day. I guess the cayenne absorbes into everything, but its hotter the next day.

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anchorsaway2002

Reviewed: Apr. 17, 2013

This is an awesome recipe. I actually got the Alfredo and Sun-Dried Tomatoes sauce instead of just Alfredo because I thought that just alfredo would have been too thick and creamy. My family isn't used to excessively creamy things. Skipped the parsley because I was lazy and the cayenne pepper because I didn't want it to be spicy. Used parmesan instead of romano, but close enough. Oh and I used rotini instead of penne because it worked better. Shrimp was great and so was the sauce. I've wanted to try this recipe for a while and now that I have, I can serve it to family friends and relatives with minimum fuss.

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Procrastinating

Reviewed: Apr. 12, 2013

Okay, but not "amazing"

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ss109537

Reviewed: Apr. 11, 2013

My kids really liked this recipe! I like that you add to an already prepared jar of alfredo sauce. I did cut back to 1/2 tsp of ground cayenne pepper and it was still a little too spicy for my youngest so I ended up adding the rest of the small carton of heavy cream to help balance that out. My kids ate it great the next night too!

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Reviewer:

rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

Reviewed: Apr. 10, 2013

Delicious! Loved the red pepper in it.

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Mrs. Yellowbear

Reviewed: Apr. 10, 2013

I loved this recipe, quick, simple, and tasted delicious! Definitely will make this again! Thanks for posting it!!

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micleebeck

Reviewed: Apr. 9, 2013

Fantastic, Made Exactly as the directions say- but a heaping teaspoon of cayenne pepper and whoa was it spicy. I would recommend to go a little easy on the oil and butter and I went with 2 jars of alfredo sauce due to all the oil from the butter and olive oil. Great little dish that I will be making again and again...THANK YOU! Super Easy to make, I had it done in about 40 min.. Highly Recommend

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MR G

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Twin Lakes, Wisconsin, USA

Reviewed: Apr. 9, 2013

Made this last night and the family loved it!!! Thanks

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Tracy

Reviewed: Apr. 8, 2013

Oh my god!!! This is the most delicious pasta I have ever made! It tastes like the Desert Fire Pasta from Green Mill.

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LolaJ28

Reviewed: Apr. 8, 2013

My husband is a shrimp fiend, but hates pasta...so this was an iffy recipe. I thought I would try it anyway and lo and behold he loved it. I did everything except the parsley. And I used Parmesan cheese instead of Romano.

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