52 Reviews of Pasta with Shrimp in Tomato Cream

From: Sharlene~W

On May 2, 2002

Delicious. A quick, simple and elegant dish. I used linguine instead of the bow-tie. Use fresh basil if you can, it adds so much more flavor.

From: Ssmilesss

On Aug 26, 2002

This was SO delicious.. I couldn't get a hold of any vermouth, so i made it without it, and it was still really good. Thanx so much for posting this recipe!!

From: Evie*

On Jun 17, 2002

Great flavours in this pasta dish, I used prawn meat in place of the shrimps. Its quick to make and easy too, will make this again.

From: PollyJo

On Apr 2, 2006

Wow! This was a WONDERFUL meal. What great combinations of flavor and color! I did two rather big swaps - Insead of Vermouth I used same amount of White Zinfindal! Instead of Sundried tomotoes I used about 1 Cup of fresh! It took me about 20 minutes to cook it down..but I suspect it was from the fresh tomatoes. It was absolutely fabulous and perfect with the Bow Tie pasta!! Thanks so much for sharing. This is a keeper!!! Oh, and I would definitely use this for an entertaining meal. Goes together quick and is pretty when served!

From: xinawood

On Jan 12, 2009

Yummy. Used vodka instead of vermouth and added shitake mushrooms. My husband normally doesn't like pasta...he said he actually enjoyed it. So did my two year old

From: JusMeLinnie

On Jan 23, 2009

Make sure you don't boil the sauce, as the cream will curdle. Just heat until nice and hot, over medium heat. The result is a delicious pasta dish that is good enough for company as well as anytime during the week!

From: Jeff Hixson

On Mar 18, 2004

I made this for a nice Sunday dinner and was not disapointed, very good. Heck the kids even like it!! Thanks Di for another good recipe.

From: K9 Owned

On May 2, 2008

I've tried about 50 recipes from this site...all 4 1/2 to 5 stars and only rated one other. (Hate to give a bad review when it could be our taste buds) This is only the second 'keeper' I have found. Made it the first time exactly as written and it was wonderful. Tonight I thought I had all of the ingredients but was missing vermouth. Swapped it out for dry sherry and added mushrooms, slivers of red pepper (sweet) and a few pieces of cut up asparagus that was languishung in the fridge, Equally great. Thanks for sharing such a tasty, easy & adaptable dish. It's a KEEPER

From: Dawnab

On Jul 19, 2006

I made this recipe almost as posted, subbed shallot for the green onion. The sauce looked a little thin so I was not sure what to think until I took a bite, it was was wonderful, the method of adding the shrimp back in kept them from being rubbery and the tomato added just enough sweetness. Served with some fresh lemon squeezed over the top, will make this again.

From: Burrheadssis

On Nov 27, 2004

This was so delicious...The whole family (whom are usually hard to please) Love it and ask for this as a regular.So easy to make and yet so elegant. Thank you for sharing.