Reviewed: Oct. 13, 2008

Letting the sauce sit for a little will allow it to thicken sufficiently. Followed the recipe to the letter, and it came out beautifully. And to echo another reviewer, don't be intimidated by the lighting of the brandy... it was much less fiery and difficult than I'd imagined.

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jmoon

	Cooking Level: Beginning Home Town: Chicago, Illinois, USA
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Reviewed: Jun. 17, 2008

This was pretty good. i felt it needed a little bit more spice so i added a dash of red pepper flakes to it, but i didn't really notice them so maybe if i make this again ill add more. however my fiance wasn't impressed at all, he said it was good but i had better recipes so not to keep it.

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lillaurabean

	Cooking Level: Intermediate Home Town: Winlock, Washington, USA Living In: Tacoma, Washington, USA
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Reviewed: May 13, 2008

A great recipe even though I didn't have all ingredients on. I excluded the shrimp and onions, used grape tomatoes, added a pinch of sugar, and it was delicious!

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jbauer


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Reviewed: Dec. 22, 2007

I had to use frozen shrimp, 1/8 cup dried basil, and only used 1/4 cup butter but it was amazing. I'll definately keep and use this recipe again. Oh, I forgot to add the parmesan cheese until we were eating. I liked it better without, some of my family liked it better with, so I suggest waiting and letting individuals add their own.

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Jess

	Cooking Level: Intermediate Living In: Bad Windsheim, Bayern, Germany
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Reviewed: Oct. 10, 2007

Quick, easy and delicous I used 1/2 " of noodles and it was plenty for three.

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Jean


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Reviewed: Jun. 4, 2007

My date & I made this last night. Incredible!!! Have everything prepped before you start cooking. I used whole wheat pasta & only 8 oz. A can of tomatoes (1/2 drained - I saved the juice in case I wanted to add more). The two changes I would make is to remove the shrimp after the brandy has cooked off & return to the pan at the end. I also would add the Parmesan to the finished plates, not while cooking. And 1/2 cup butter would have been overkill. 2 Tbs. is plenty. Will definitely make again.

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Dr. Cyndi

	Cooking Level: Expert Home Town: Wilmington, North Carolina, USA Living In: Raleigh, North Carolina, USA
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Reviewed: Mar. 25, 2007

Very good, quick, and easy! I used sundried tomatoes and frozen shrimp. Everyone liked it and agreed the sundried tomatoes were a good choice. The only complaint was that they wanted more shrimp! This cooks very fast, have everything chopped & ready to throw in the pan!

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LikesGoodFood

	Cooking Level: Intermediate
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Reviewed: Mar. 23, 2007

I liked it very much Family thought flavors a little overpowering - but said they would eat it again

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GCPate

	Cooking Level: Intermediate Home Town: Santa Ana, California, USA Living In: Jacksonville, Florida, USA
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Reviewed: Mar. 19, 2007

Excellent pasta dish! The combination of flavors are great. We liked that it was a light sauce rather than a heavy cream laden sauce for a change. I've made this many times. Some changes I've made are using bowtie pasta. The shape holds the sauce and mixes with the shrimp better. Also I've mixed shrimp and scallops and it is equally great.

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MSROOTZ

	Cooking Level: Expert Home Town: Saint Louis, Missouri, USA Living In: Livermore, California, USA
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Reviewed: Feb. 27, 2007

OMG this was good. A couple of things, the grocery store near my house didn't have fresh basil, so I was stuck with using 1/8 cup dried. And, I accidentally (habit) crushed the garlic. And, one more thing, the box of fettucine I had was 1/2 way gone (of course I didn't realize this til it was too late) so I ended up with sauce laden pasta and shrimp. But man was it good. Try it, you'll like it.

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LadyBugMomma

	Cooking Level: Intermediate Living In: Sacramento, California, USA
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Reviewed: Sep. 24, 2006

Very delicious recipe, loved the flavor!

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JenFL


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Reviewed: Sep. 23, 2006

This was so easy and delicious - only change I made was to use a petite diced can of tomoatoes - wouldn't change a thing...

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Julie P.


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Reviewed: Sep. 8, 2006

i was easy to make

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rigina

	Cooking Level: Intermediate Home Town: Kharkiv, Kharkiv Oblast, Ukraine Living In: Richmond Hill, Ontario, Canada
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Reviewed: Aug. 24, 2006

Very good. My family liked it.

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chestergirl


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Reviewed: Jul. 18, 2006

A simple but delicious recipe. I added only 2 tbsps. of butter at the end as someone suggested, and it seemed to be enough. Will be making again soon.

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SHARONN


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Reviewed: May 23, 2006

It was very good! I doubled the recipe because I was cooking for 6 people. Everyone loved it, the sauce was very delicious!

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minijellyfish

	Cooking Level: Beginning
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Reviewed: May 22, 2006

it is exceptional.Thank you

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Brandied Shrimp with Pasta

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jmoon

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lillaurabean

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jbauer

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Jess

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Jean

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Dr. Cyndi

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LikesGoodFood

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GCPate

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MSROOTZ

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LadyBugMomma

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JenFL

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Julie P.

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rigina

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chestergirl

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SHARONN

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minijellyfish

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Ladan

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