156 Reviews of Buttery Shrimp And Pasta

From: LEIGH HENDERSON

On Oct 24, 2002

I can't believe how good this recipe was. I got a couple of large bags of frozen shrimp and was looking for recipes to cook the shrimp with. My first recipe was this one and I am amazed how simple and how good it is. I used more garlic and a little less cream and it turned out great.

From: Sunflower

On Aug 19, 2002

Very yummy!! A great dish for entertaining. The sauce was very rich and creamy. The basil and garlic flavors are true standouts. A beautiful presentation. My family and I gave it 5-stars. Thanks Inez, you have another winner here.

From: Barb Gertz

On Aug 23, 2004

Delicious,Elegant, easy to make recipe. I did cook the shrimp in the butter & garlic (used 1 1/2 tablespoons minced garlic) removed shrimp from pan and made sauce using fat free half & half. Then set this all aside until guest arrived and we were ready to eat. Then cooked the pasta (used Low carb Penne Rigate) and finished making the shrimp recipe. This worked out GREAT, you would never know that most of the recipe was made earlier. Thank you Mizz Nezz for sharing the recipe.

From: DR Gray

On Oct 16, 2003

Awsome. Used chicken instead of shrimp and used fat free 1/2 & 1/2 AND 2% milk. So had to make a white sauce to thicken. Also added 1/2 cup fresh spinach with the basil. Like I said Awsome. A real keeper.

From: Two Socks

On Aug 12, 2004

Last night was my second attempt at this recipe and it turned out delicious! I did do a few things different though. First, I doubled the recipe and made the cream sauce with part half and half and part cream in another saucepan while the shrimp and garlic were cooking in 2 oz. butter. After the cream had reduced a bit, I added plenty of salt and pepper and the chopped zest from 2 small lemons. I simmered a few minutes more, then removed it from the heat and added another 2 oz. butter and the Parmesan cheese. I added the sauce to the shrimp and gently heated through, stirred in a good amount of chopped fresh Italian parsley, and dumped it all on the fettuccine that was ready just in time. The only thing I'll do different next time is sautee more garlic to the shrimp; otherwise it is perfect IMO. Thanks for a great recipe!

From: momzie

On Nov 7, 2003

I loved this and so did my family. I used 1c. 1/2&1/2 and 1c. 2% milk, that's what I had on hand, but I had to thicken the sauce at the end with cornstarch. I also used cooked frozen shrimp. I added chopped fresh parlsey from my garden (I add parsley to everything) and just spooned the mixture over cooked linguine in large bowls. Very gourmet tasting and very easy!

From: Fruitslinger

On Jul 6, 2004

Excellent! Very easy to make - added mushrooms - used frozen shrimp - delicious!

From: Cyn

On Feb 13, 2004

Awesome! I used fat free half & half and had to thicken it with some cornstarch, but absolutely divine! Thanks for the great recipe!

From: Bonnie Young

On Dec 1, 2003

MizzNezz all I can say is thankyou for this 5 star recipe! So simple and easy to prepare with not many ingredients. I made it as directed but didn't have fresh shrimp so I used frozen (thawed) at the last minute , just to heat them through. My cholesterol went up but my taste buds cheered. Thanks for posting.

From: breeun

On Feb 4, 2005

I made this recipe with imitation crab and it was great.If your having a problem thickening the sauce I suggest u use fresh parmesan and bring up the heat for a short time after adding.If its still not thick anof for u can allways add more cheese.