Sauteed Shrimp With Lemon and Caper Cream Sauce on Angel Hair Pa

From: SheCooksToConquer

On Oct 20, 2007

Liked it. Liked it a lot. Didn't LOVE it, because there just wasn't enough of the lemon or the wine or the capers or the garlic. We had a lot leftover, and when I reheat it, I'm going to add more of each of those. I think I WILL love it then. A lot of Parmesan cheese is also nice with this.

From: ~Nimz~

On Feb 17, 2006

This was very rich and flavorful with some changes. I added a little less than 1/2 pound of bella mushrooms and didn't add the shrimp until the end of cooking. I think if you are using medium shrimp, it only takes a couple of minutes to cook them. If I would have added as directed, they would have be rubbery. I also added some red pepper flakes to spice it up a bit, otherwise I think it would have been very bland. Added lots of fresh ground pepper too. Very nice recipe with the changes mentions. Thanks.

From: truckercook

On Nov 3, 2005

This has become my go-to recipe for special dinners. The only change I make is use spagettini #9 instead of angelhair pasta. The spagettini is about 1/2 way between angelhair and regular spagetti. I also steamed sugar snap pea pods and added then just before plating the dinner. By the wat, tonight was our 49th anniversary. Thanks Kay for an easy and delicious recipe

From: Miss Annie

On May 17, 2004

This makes a lovely, fast and easy entrée. The sauce is creamy, rich, and full of flavor. I made this recipe as directed. I garnished with fresh parsley which added to the visual appeal. You might add red pepper for more color too. I recommend this recipe without reservation. Thanks, Kay for another super recipe.