Reviewed: Oct. 7, 2008

something I have been making for years. I use frozen shrimp the largest ones I can find peeled, deveined with the tails on. I steep them frozen in with the garlic, oil and spices very low so they don't cook, just want them to thaw and make their own juices....YUM. Toss with Linguine and some Parm cheese. One of the best dishes.

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Dee


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Reviewed: Sep. 11, 2007

Doubled the garlic and it was just right! Served over lightly seasoned angel hair pasta and some toasted french bread with a garlic cheese spread.

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kate

	Cooking Level: Intermediate Home Town: Puyallup, Washington, USA Living In: Prescott, Arizona, USA
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Reviewed: Jun. 4, 2007

Easy, yes. Delicious? Not so much. The flavours were too bland, and as a poor student who can rarely afford seafood, I found this dish to be a waste of money.

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3 users found this review helpful

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CHELS

	Cooking Level: Beginning Home Town: St. John's, Newfoundland, Canada Living In: Montreal, Quebec, Canada
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Reviewed: Aug. 20, 2006

Extremely fast, and very tasty! I've served with rice, also with pasta. One of our favorite quicky entrees.

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Martha T-B


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Reviewed: Jul. 13, 2006

This recipe was good, but I did follow the lead of another reviewer by using freshly grated Romano cheese instead of Parmesan. I think no matter which cheese you used, 1/2 cup would be WAAAAAY to much. I will probably make this dish again, but will only use 1/4 cup of cheese which would be more than enough IMHO.

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kelcampbell

	Cooking Level: Expert Home Town: Smiths Falls, Ontario, Canada Living In: Kemptville, Ontario, Canada
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Reviewed: Mar. 29, 2006

I thought this was good, but was missing a little something to make it really special. Maybe white wine while cooking? I think I'll keep looking.

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KRANEY

	Cooking Level: Expert Living In: Houston, Texas, USA
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Reviewed: Jan. 23, 2006

I'm not the biggest shrimp fan, so saying that I loved this is surprising to me. I've made it twice and liked it better the first time I made it because I used a freshly shredded Romano-Parmesan cheese mix instead of grated Parmesan.

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RuthieBaby


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Reviewed: Dec. 2, 2005

i made this recipe without the parsely because i forgot to buy it. however, i did take the other user's suggestions and added more garlic. it was wonderful. the cheese really added some kick to it too. next time, i'll try to remember the parsley and will definitely be making this again.

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moon fairy


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Reviewed: Nov. 24, 2005

I think this recipe was ok. I added some diced red and green peppers to the recipe to spice it up.

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exhubby4sale

	Cooking Level: Expert
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Reviewed: Nov. 13, 2005

a very nice dish to have

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Suki

	Cooking Level: Beginning Living In: Vancouver, British Columbia, Canada
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Reviewed: Oct. 5, 2005

This was super easy and delicious!

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superred0816


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Reviewed: Aug. 6, 2005

Very simple to make. Flavor was good, but not great. I served it skewered (after cooking) as a side to a main dish with meat, and I think it works that way. May use again, but won't go for it as a main dish unless I'm in a rush.

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KIMBERLY KAY


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Reviewed: Apr. 22, 2005

a little too much parsley, needs a little more garlic and parmesan. Still very good.

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YOBRO


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Reviewed: Mar. 8, 2005

Very tasty, easy and quick to make. I even forgot to put in the parsley and it was still good!

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3 users found this review helpful

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DIGIGIRL

	Cooking Level: Intermediate Home Town: Hemet, California, USA Living In: Sugar Land, Texas, USA
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Reviewed: Jul. 21, 2004

Used 1 tsp. Italian seasoning as suggested (also moe garlic) and it was delicious. Will try Greek seasoning next time.

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Veewee


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Reviewed: Apr. 20, 2004

After adding a little salt and extra garlic, we really enjoyed this. If you can get the seafood shoppe to peel the shrimp for you, this would be an extremely easy dish to prepare.

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Broadway


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Reviewed: Apr. 16, 2004

Kinda blah.....there are so many good Shrimp recipes, this one was ok, just a little plain.

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CSONION

	Cooking Level: Expert Home Town: Little Rock, Arkansas, USA Living In: Grand Prairie, Texas, USA
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