Spicy Shrimp in Cream Sauce Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Oct. 11, 2009
Mmmm. Mine became a Spicy Scampi soup.
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Reviewed: Aug. 16, 2009
ok I haven't tried this recipe yet,but im so thankful I found it. My husband loves shrimp and im planning on making it for him in Ramadan as a main course over pasta because he loves my pasta as well. Im always looking for new dishes to impress him. I know he'll love this! thanks!
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Reviewed: Apr. 21, 2009
The shrimp had a great flavor, it tasted and smelled delicious. However the sauce was really thin. It would have been perfect with some flour to thicken it up a bit. I tweaked the recipe a bit based on what I had in my pantry. In addition to the chili powder I added onion powder, cajun seasoning and parsley. I also used green bell pepper instead of the habenero.
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Cooking Level: Intermediate

Home Town: Watauga, Texas, USA
Reviewed: Jul. 2, 2005
This recipe was a disaster. The cream did not make a sauce as I though it would, but stayed runny. The flavor was very good but overall I felt it a waste of time and good shrimp. Also, beware of "Hunan hands" when cutting up the jabanero peppers. Your fingers will feel like they're on fire if you're not careful. I had to call poison control it was so bad. My suggestion: wear gloves.
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Cooking Level: Expert

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Reviewed: Jun. 2, 2005
This recipe was so simple and very easy to make!!! I deleted the habanero peppers though, but if you like it extra hot, then by all means add them! I have a particular resturant that I love to eat at because of their spicy shrimp pasta, now.... I have a simple recipe on how to make it myself! Thanks for the recipe, it was a hit in my home, my boyfriend absolutely loved it and my friends want me to make it again! Only one bit of advice though, watch the heat when your heating up the flavors, or you could burn it and practically choke to death from the smoke it creates in the house! Also, add flour to your liking to thinken the sauce so that it won't be so runny. Other than that.... definitely two thumbs up, will be making this again and again.....
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