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This turned out great...I added some artichoke hearts as well which went nicely. Very pretty combination of colors - thank you!

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Kettch23 February 22, 2010

This came from Family Circle Magazine. Delicious, easy and fast prep. Made for a dinner party. Looked beautiful and made me look like a star. I love when a recipe does that for me. thanks.

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aronsinvest March 22, 2009

Very nice pasta dish. My prep and final product probably only deserved 3-4 stars....but that was due to my own inexperience with this one skillet/restaurant style of cooking. It was still enjoyed by all. And I think next time, I will do a better job with it. For me, it would have helped to have all my ingredients pre-measured and within reach. I just felt like there was so much to DO with this preparation in a very short period of time...constantly felt as though I were running behind or had forgotten a step or needed to get some other step going....So for those slow, southern, home cooking style chefs out there, this may be a tedious recipe...but for those who shine with this style of cooking, I think you will love it. I plan to try it again as I'd like to master the technique. Only change I may make is to splurge and use a little butter in place of some of the chicken broth or alternatively, a little cream in the sauce just to richen it up a bit. Thanks for the post!

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FolkDiva October 26, 2008

Everyone agreed this was better than most restaurants we tried this at. Wonderful recipe!

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Chef Lacey March 02, 2007

The whole family really enjoyed this recipe. I didn't have green beans on hand, so I used green peas instead. I went on the low side of the red pepper amount, but will bump it to the high end next time, because we really liked the little bit of heat and wanted more. I'm adding this recipe to my favorite seafood cookbook. Thanks for posting it.

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PanNan January 13, 2006
Skillet Shrimp Scampi With Fettuccine