21 Reviews of Linguine With Garlic Shrimp

From: MizzNezz

On Jun 20, 2002

This is an excellent pasta dinner! Sauteing the mushrooms really brought out their flavor. I didn't have stewed italian tomatoes, so I used canned diced tomatoes and added 1 t italian seasoning. This is very good! Thanks, Dorothy! As usual, a great recipe!

From: Deborah Forsythe

On Apr 24, 2002

Excellent recipe. Was better than most restaurants I have been to. Receipe serves 4 easily. I followed receipe exactly with the exception of green sweet pepper - only used 1/2 of the pepper.

From: Bev

On Apr 27, 2002

My husband and I both gave this recipe 5 stars! We felt as though we were dining in an elegant Italian restaurant. The blend of flavors with the added shrimp was absolutely scrumptious. I served the meal with Italian garlic bread and tossed green salad. Delightful, Dorothy! Another winner!!

From: Sunflower

On Jul 11, 2002

This is definitely restaurant quality. My hubby and I had a night together without the kids. This was our dinner by candlelight. Very delicious and easy to put together. Lets just say we had a very memorable evening Thanks!!

From: Derf

On Mar 29, 2002

This turned out excellant!! the best shrimp pasta i've made for some time, left over frozen shimp from a month ago, woked very well. Served with spinach salad and crusty rolls. Try it you'll like it!!

From: Dr. Jenny

On Apr 12, 2008

DH and I made this for lunch today. It was a good. We enjoyed the fresh veggies and the colorful presentation. It came together quickly. We thought it needed a little more flavor, so we added some red pepper flakes, which helped.

From: Lisa Zanardelli

On Jul 1, 2002

Sauce was a little thin the first night, but awesome the next day after it sat.

From: AnnieLynne

On Jul 10, 2007

Derf, what a fabulous recipe! We loved it! I did make a few changes to suit our tastes: no mushrooms or peppers (BF would rather eat his own socks)! Instead, I used 2 cans of Italian diced tomatoes and drained the juice from one of the cans. The flavor was incredible (love the fresh basil!) and the sauce was the perfect consistency to pour over pasta. Served with salad and garlic bread (a "must have" for soaking up all that wonderful sauce left on the plate)! Thanks for sharing!

From: Lori Mama

On Sep 11, 2006

Loved it!! I had to sub the chicken stock with apple juice and I used dried basil in the sauce and fresh on the top. My husband mmmm'd his way through dinner.

From: Jan Doty

On Oct 22, 2006

Such a simple recipe, but so delicious! The flavors blended nicely. Will definitely be making this again. For those who like Puttanesca...this would be a good base and then toss in a can of Anchovies and a few capers...and voila! Thanks Derf...