4 Reviews

This gets full marks from me and I'm stingy with 5 stars. I made it in the amounts given but added a extra shrimp and it was a good sized meal for two of us with a green salad. I used a pinch of Splenda and that was fine. This was simple to follow and looked as good as it tasted even though I had to use dried thyme. I appreciated that it was on the dried side and not swimming in in sauce. Shrimp is a treat I have seldom and I always want to prepare it in a manner that allows it to shine as the star on the plate and not be hidden by other,masking, flavors. I'm a happy shrimp lover.

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Annacia October 01, 2006

Ahhh Thorsten! My fellow fish lover. I have noticed your delicious seafood recipes always use fresh ingredients with minimal cooking. Why do people think fish must be cooked to death? The two minutes for the shrimp to cook is right on! I followed the cooking directions exactly but added more anchovies and also added some capers because I love capers with tomatoes. I served this over angel hair with crusty garlic bread. I even put away my Grey Goose and had a glass of wine as you suggested. Fresh, flavorful, simplistic dish.

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Pot Scrubber July 10, 2006

I just made this for my family and a guest. I really liked it. It was the first time I made a homemade "sauce" to eat with spaghetti and I was really impressed with it. I did not put in the achovies because we don't like them and I cut down on the sugar. My husband liked it but said to cut down on the garlic next time and he would add some cayenne for some spice. He likes spicy food alot. Our guest actually gave it 3 1/2 stars. Well I would definitely make it again.

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LEMAY June 30, 2006

This was so easy and so tasty! I used whole wheat spaghetti, and prepealed shrimp, with tails on, but had to use dried thyme, the garden is done for the year. Made it for two with just 4 ounces of pasta and 8 tigar shrimp, other ingredients doubled, it was lots for 2 served with a green salad. Also left the sugar out really because I forgot it, we didn't miss it. I would make it again but we felt it could have been more "saucey" so I would perhaps add just a tablespoon or two of the pasta water and maybe extra anchovy. Thanks for sharing, it was very good!

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Derf October 17, 2005
Tiger Shrimp With Pasta