4 Reviews

I'm trying to think of a good adjective for this dish...ah yes, superb! This really did have it all, awesome taste, ease of preparation, lovely presentation. I would not hesitate to make this for company of for an extra-special dinner with the loved one. A keeper!

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evelyn/athens October 22, 2003

This is a great recipe which I've been making for years. It's from Sunset Quick Cuisine cookbook. The only difference between this and the original recipe is that the original calls for 1 pound of large shrimp (31 to 35 per lb.).

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mersaydees April 26, 2012

i LOVE this recipe!! it is such a gourmet meal but it is so easy to make. The sauce has such a wonderful flavor and a beautiful color from the dried tomatoes- I had my doubts about this whole 'vermouth' thing but now i'm looking for more ways to use it!! My husband always wants me to make "more sauce" no matter how much I make. I have added chicken with it before to save cost of buying more shrimp and that worked out fine. It is truly a unique and delicious meal worth adding to your dinner menu. Thank you so much Hey Jude- i'm so glad I stumbled across this one, I've made it a million times before i just thought to comment on it:}

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AMorrissey36 November 08, 2007

Great and easy! I followed the recipe, intending to double the shrimp and just "increase" the rest to serve 6 ladies. Near the end, the sauce looked a little thin, so I added some grated parmesan and melted it into the sauce to thicken. It was just perfect. Using 2 lbs shrimp and 16 oz pasta made ample for my group! Highly recommended - served with green salad and ciabatta bread. Yum!

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Lesley Morton August 14, 2005
Pasta with shrimp in tomato cream