11 Reviews

One of the best dishes I've had in a long time and hubby AND 4 year old son agreed. The only modifications made were I threw in 1 diced Roma tomato when I added the basil, I omitted the pepper flakes and I used regular spaghetti because I forgot to pick up angel hair but I think I like it better with the spaghetti so I plan on making it the same way next time.

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jems1304 July 31, 2011

Just tried this and was very good. My son does not like strong flavors, so I reduced the basil to 1 cup, reduced the garlic and added 1 cup of fresh spinach that I tore up. It was good, but a little too mild - next time, I will put in 1.5 cups of basil and 1 cup of spinach. I served it with a nice salad and everyone enjoyed it.

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cindy.kuntzelman June 09, 2014

Halved this recipe and made for DH and my lunch today. It is nice, light, and easy to prepare and a good way to use up basil from the garden. I took the tails off the shrimp before cooking as I knew I wouldnt want to bother with them. Topped the dish with fresh grated parmesan-reggiano.

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Dr. Jenny August 23, 2008

Tasty easy meal. I realized after I started that I was out of all the long skinny noodles, so ended up making it with rigatoni. I left out the chili flakes and cut the recipe down to 2 servings. Definitely top it off with fresh parmesan.

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Karen67 October 18, 2007

Very tasty and impressive - but so quick & easy to make! I had never heard of "hot chili flakes" so I used red pepper flakes. Also, next time I will remove the shrimp tails prior to cooking, as it was no fun to have to take them off or bite into one as we were eating.

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Jo Montana September 19, 2007

This was really good, and buying shrimp that had already been peeled and de-veined meant the preparation was quick and easy. I used spaghetti rigate, and everything else as listed. I recommend using a generous amount of a quality parmesan and don't skimp on the pine nuts or black pepper, as they add a lot of flavour to the dish. The sauce would be great even without the shrimp. We had it with crusty olive bread.

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Soobeeoz June 03, 2007

Wow this is soo good! You would think you spent hours on how good this dish is except you did not. Thanks for posting this recipe for all of us to try. I plan on making this dish again.

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BLUE ROSE May 30, 2007

Oh My!! This is truly exceptional! We just loved this, Rita! I made as directed and made no changes for a wonderful meal. Lots of flavor in this very simple dish. It is easy to throw together at the last minute. Serve it with a tossed salad and some crispy bread. Dan says to tell you, Rita, "Great Job on this one!" ;) Thanks so much, Rita!

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Bev April 17, 2007

This was a six star, this will become a regular, gave this recipe to people at work. For a pasta lover nice change from tomatoes. Thank you Rita L

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Ed&Theresa February 13, 2007

Fabulous! I made this exactly as directed. The sauce did not cook away, and was very moist. The flavors were all delectable. I used Chimayo chile which gave it just enough heat, but not too much. Served over angel hair pasta with some very nice garlic bread. Thank you, Rita, for posting this recipe. Definately will be used again!

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Miss Annie February 09, 2007
Angel Hair with Shrimp, Basil, and Toasted Pine Nuts