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!
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.
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!!
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!!
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!!
Sauce was a little thin the first night, but awesome the next day after it sat.
good for guests
Thank you for the wonderful recipe. I did not have sweet peppers handy so I used onion instead. Very tasty. I can't wait to try this the way it was supposed to be made! Thanks!
This dish was good, but I thought it needed a little more flavor. I added more garlic, but it still wasn't the key. Next time, I'm going to add onion, to see if that helps.
This recipe was excellent! My husband and I loved it! We used two handfuls of small-medium (a bit cheaper) sized shrimp and it turned out just wonderful. Thank you so much for posting this great recipe. It's a keeper! :o)