Reviewed: Feb. 19, 2012

My husband and I really love this one. We substitute the roma tomatoes whit our home canned stewed tomatoes with green pepper, onions, and celery. That really gives it a great flavor.

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1 user found this review helpful

Reviewer:

fairylight

Reviewed: May 24, 2011

This was a big hit. A little spicy but I was heavy handed with the pepper and garlic. Can't wait to make it this summer with garden tomatoes!

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2 users found this review helpful

Reviewer:

BDZABINSKI

Reviewed: Nov. 11, 2010

Agree with Nene but also add sliced mushrooms to jazz it up a little more. A little cayenne and chili powder on the shrimp prior to adding the shrimp is a nice touch also.

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4 users found this review helpful

Reviewer:

Cowboy Neil

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Reviewed: Jun. 9, 2010

Rating this a four, even though I ultimately had to add a bit more seasoning to create the sauce I wanted. But I really, really like this recipe with a few minor additions and will definitely make again! I used canned petite diced tomatoes and probably 7 garlic cloves because some were small. After the salt and cayenne and simmering a bit, I tasted and decided to add dry onion and basil. As the sauce simmered I added a bit of pasta water to keep it from drying out before the flavors had really blended. Delicious with the shrimp over angel hair pasta.

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5 users found this review helpful

Reviewer:

SJohn

Cooking Level: Intermediate

Reviewed: Apr. 25, 2010

Not bad, but needs some jazzing up. A little weak in the flavor department. I prepared this a little backwards from the recipe directions, first sauteeing the shrimp just briefly in olive oil, then adding the garlic, and finally the tomatoes, basically just long enough to heat them, not cook them to death. To finish I added fresh chopped parsley (this definitely needed that punch of color) and swirled in some butter and some of the pasta cooking water to make a luscious, velvety sauce. Served this tossed with angel air pasta and garnished with a few piquant caper berries.

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18 users found this review helpful

Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 22, 2010

this was awesome!!! i will be making this again and again. lol but the only thing i did differently, was less tomatoes and added about a tbs of brown sugar, it added just the right amount of sweet with the spicy.

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Reviewer:

awatkins2009

Reviewed: Dec. 22, 2009

This come out surprisingly yummy! I needed a quick dinner and this was a life saver. i used extra seasonings that i like and seasoned to my taste. i used a chunky pasta sauce because i had no tomatos. i also used cumin instead of red pepper so i can have the kick without the fire. just wasn't in the mood for a really spicy dish. My finished product was a 5 star dish but with all the changes to this basic recipe it was more of a guide or idea for dinner and i took it from there i have to give it a 3 for being a great guide.

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Reviewer:

Ms. Clifford

Cooking Level: Intermediate

Home Town: Monee, Illinois, USA

Living In: Lake In The Hills, Illinois, USA

Reviewed: Oct. 1, 2009

Quick and easy. I added zucchini, spinach, italian seasoning and a few other spices to the sause. Also some basil at the end and served with gnocchi. Tasty!

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5 users found this review helpful

Reviewer:

Evcha

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Reviewed: Jun. 9, 2009

So quick and easy--which is key with 2 children under the age of 3--and so tasty!!!

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6 users found this review helpful

Reviewer:

Michelle

Reviewed: Apr. 3, 2009

This is incredibly tasty for having such basic ingredients. I really enjoyed the simple flavors of this dish, it tasted so fresh and light. Next time I will add some fresh basil and maybe a little lemon juice.

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4 users found this review helpful