Dinner/ Main Course/ Recipes/ Seafood

Linguine with Shrimp and Tomato Cream Sauce

Make this tonight.

Or, tomorrow night, as I realize I’m a little late for you east coasters. But….just make it. Trust me on this one.
Here’s what you need for success:
Plus basil and olive oil! We can’t forget those, can we?
First things first, fill a large pot with water.
While that’s getting ready to boil, mince your garlic:
And chiffonade your basil. To do this, simply roll the basil leaf up into a tight wrap. I can imagine this is how one would roll a cigarette, but I really have no idea.
Once it’s wrapped, just slice it up to get thin little ribbons.
By this time, your water should be boiling, so add some salt and your pasta. I heard once that the proper portion size for pasta is equivalent to the size of a quarter…. and don’t tell me otherwise or else my whole life would be a lie.
Let the pasta cook and then drain, reserving about half a cup of the cooking water.
Now, set all that business aside and heat up a cast iron till it’s screamin’ hot. Once it is, add about a tablespoon of oil and then quickly add the raw shrimp. And MOVE BACK—you don’t want oil in your eye. I know this from experience. Well actually I personally don’t, but there was this one time in high school when my friend Kathleen got oil in her eye and it wasn’t pretty.
We laugh about it now.
Because your pan is so hot, the shrimp will cook really fast. And by really fast, I mean about fifteen seconds. Right when they start to curl up they’re done. Now, quickly add that garlic and cook for about ten more seconds. TEN SECONDS!!!
Turn the heat to the lowest possible setting and add half a cup of the diced tomatoes plus one tablespoon of cream.
Friends, meet heavy whipping cream. It’s not to fear, it’s to love. It equals love. It brings love in all it goes into. Add it and love it.
Add the cooked pasta back into the pan with the shrimp and toss it all together, adding the reserved cooking water if things start to look dry:
Add a bit of dried pepper flakes, another sprinkle of salt and some pepper for good measure.
Now plate this baby up and sprinkle your ever so delicately chiffonaded basil on top—
But wait! I almost forgot the most important ingredient of the whole thing. Without this simple ingredient the entire dish, and your life, will be ruined.
Parmesan cheese. Here’s the secret: DO NOT BUY THE STUFF IN THE CONTAINER. IT WILL RUIN YOUR LIFE. If you ever take to heart anything I say (the verdict is out if you actually should but that’s another post for another time), buy the real thing and grate it yourself.
I use my favorite tool ever to produce only the sexiest whispers of cheese ever grated by two hands
I can’t tell you how many times my microplane has saved my life. It’s remarkable, really.
Here’s the full recipe. I made it to serve one, but you could easy double or triple it to your heart’s content.
Linguine with Shrimp and Tomato Cream Sauce

serves 1
4 ounces raw shrimp, peeled and deveined
1/2 cup canned diced tomatoes
1 clove garlic, minced
1 tbsp heavy whipping cream
1 large basil leaf, chiffonaded
1 tbsp olive oil
about 2 oz dry linguine noodles
pinch of red pepper flakes
pinch of sea salt and pepper
freshly grated Parmesan cheese for serving
Cook the pasta in boiling salted water. Drain and set aside, reserving about a half cup of the cooking water. Heat a cast iron skillet to high heat, adding the oil once the pan is hot. Quickly add the shrimp and cook for about fifteen to twenty seconds, just till the tails start to curl upwards. Immediately add the garlic and saute for about ten more seconds. Now, add the diced tomatoes and heavy cream and stir everything together. Add back the cooked pasta to the pan and add a little of the reserved cooking water to combat dryness. Sprinkle with sea salt, pepper and red pepper flakes to taste.
Serve with basil and Parmesan cheese.

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  • kate
    August 3, 2010 at 7:16 pm

    This has to be the most delicious thing Ive ever set my eyes on!

  • Crunchy Granola Gal
    August 3, 2010 at 7:17 pm

    three ingredients that caught my eye: heavy cream, fresh parm and shrimp. mmmmm. your latest recipes are kickin’ butt!

  • Tara @ FoodforFuel
    August 3, 2010 at 7:28 pm

    This looks amazing. I want it now.

  • Angharad
    August 3, 2010 at 7:30 pm

    Your what’s cooking posts make me really happy. I wish that people wouldn’t be scared of a little butter or cream. It makes so many dishes ten times better. Just a little!! Everything in moderation, right?

    Anyway, I NEVER cook shrimp. It sort of scares me. But this is converting me as I type. Thanks!

  • Marie
    August 3, 2010 at 7:35 pm

    Yeah, you’re right. I need to make this.

  • Jessica Hanna
    August 3, 2010 at 7:40 pm

    Um, yes please.

  • christina
    August 3, 2010 at 7:41 pm

    not only does this dish look awesome but i love how you wrote it up. hilarious!! i totally agree – not having freshly grated cheese WILL RUIN YOUR LIFE!!! so true. 🙂

  • Tina
    August 3, 2010 at 7:41 pm

    Real parmesan is so much better. The other just doesn’t compare. It doesn’t have that special bite.

  • Estela @ Weekly Bite
    August 3, 2010 at 7:44 pm

    Looks delicious!!! I also agree about the parmesan! Fresh is best 🙂

  • Heather (Heather's Dish)
    August 3, 2010 at 7:44 pm

    beautifully written and photographed! i need a microplane STAT!

  • Jessica
    August 3, 2010 at 7:44 pm

    Your pictures are so incredible! Being an Italian and a Vegan, fresh grated Parmesan is something my Nana would rather die than see me pass up. Love trumps beliefs sometimes I guess 🙂

  • MMiller
    August 3, 2010 at 7:47 pm

    WOW! I NEED to make this! Will plan on it in a few days! This looks so easy and so so good!

  • Kaley
    August 3, 2010 at 7:51 pm

    You’re starting to remind me of the Pioneer Woman with your talk of heavy whipping cream. I mean that in the very best way. 🙂

  • Nora@LifeLifeEatRight
    August 3, 2010 at 8:00 pm

    Hi. You are my hero. That is all.

  • Hillary
    August 3, 2010 at 8:04 pm

    OMG!!! I am def making this tomorrow night for me and the boy!!! Thank you so much for your blog! I have been reading it for a little over 7 onths now but hardly ever comment. But I lov eyour blog and can not wait for your book!!! Keep up the great work!

  • Camille
    August 3, 2010 at 8:08 pm

    I’m not a big pasta fan, but this does look good…

  • Courtney (Delightful Devours)
    August 3, 2010 at 8:12 pm

    Wow this looks delicious! Great recipe, I can’t wait to use it!

  • Ally
    August 3, 2010 at 8:13 pm

    That look amazing! I made something sorta like this a little while ago. I used greek yogurt instead of cream. I have so much basil right now! I think I am going to use your pesto recipe! It looks so good!


  • Lisa (bakebikeblog)
    August 3, 2010 at 8:15 pm

    Tasty indeed!!!!! Sometimes life just calls for a big bowl o pasta 🙂

  • Cynthia (It All Changes)
    August 3, 2010 at 8:21 pm

    Having fresh parmesan in Italy made me never want to go back.

  • Leah
    August 3, 2010 at 8:24 pm

    I share your love of both real parmesan and the microplane. Microplane, where have you been my whole life!

  • Dynamics
    August 3, 2010 at 8:27 pm

    This looks delicious. I like that you gave the directions for one. REAL Parmesan is the only way to go. I never could understand how people could eat the stuff out of the green box.

  • roncurtisjr
    August 3, 2010 at 8:28 pm

    This looks delicious. My son is a pasta maniac. He would eat pasta every meal, everyday. The shrimp would really send him over the edge. Going to try it!

  • Coco @ Opera Girl Cooks
    August 3, 2010 at 8:33 pm

    Wow, does that ever look good.

  • Jennie
    August 3, 2010 at 8:56 pm

    I’m making this next week! 🙂

  • Dorry
    August 3, 2010 at 8:59 pm

    So delicious! I need more shrimp in my life these days. Perfect dish.

  • Lindsay @ Summit Sandwiches
    August 3, 2010 at 9:03 pm

    I love your “what’s cooking” series of posts. This one might be my favorite of the bunch. You are too funny, girlie! Beautiful pics and amazing writing, as always. I’ll have to try this recipe out sometime soon!

  • Kim
    August 3, 2010 at 9:03 pm

    I LOVE my Microplane too! It is without a doubt my favorite tool, actually it may tie with my LeCreuset pan, but who’s keeping score anyway! 🙂

  • Maissa
    August 3, 2010 at 9:19 pm

    So I noticed your last few recipes included wild mushrooms, parmesan, and cream, which made me think about this recipe: http://www.canadianliving.com/food/porcini_and_pasta.php

    Porcini cream sauce over pasta. It is everything good about heavy cream and everything better about porcini mushrooms, and then the added bite from the fresh grated, on my beloved micro-plane of course, takes it literally out of this world.

    This is my boyfriend’s favorite pasta, and the truth is he is an Italian at heart, his pasta standards are crazy high.

    Ps. This looks fantastic, I will likely make it later this week.
    Pps. I agree, life is incomplete without heavy whipping cream and fresh grated Parmesan.

  • Suzanne de Cornelia
    August 3, 2010 at 9:29 pm

    Thanks! You’ve just described my idea kind of meal. Shrimp, garlic, tomato, basil, pasta, freshly grated cheese=heaven. I might have been tempted to add some kalamata olives–will make this tomorrow and see what I think. Except if can’t find organic whipping creme will need to sub organic plain yogurt. Watch ‘The Corporation’ on Hulu.com and never, but never, digest any milk product that is non-organic.

    I didn’t eat all day,—hot tea only as so busy, and just whipped up scrambled eggs w/rosemary ham and had pinot grigio. Had I thought of it, wc didn’t as just starved, mushrooms wd have been a good addition–and grilled peaches on the side, and another wine although have to think about that. The pinot was merely OK.

    Can’t wait to eventually do Cordon Bleu or comparable (if there is such) in Paris like you!

  • Suzanne de Cornelia
    August 3, 2010 at 9:30 pm

    PS–Photo looks beautiful BTW

  • Chelsea (Chelsea's Chew and Run Fun)
    August 3, 2010 at 9:44 pm

    There’s such a wonderful blend of ingredients in this dish, and it’s fairly simple to make too! Thank you for sharing.

  • Amanda (Two Boos Who Eat)
    August 3, 2010 at 10:35 pm

    That looks fantastic! I need to try this.

  • Nancy @ The Wife of a Dairyman
    August 3, 2010 at 10:37 pm

    Oooh, that looks divine! And of course, I love cream:) Thanks for the recipe!

  • Julie
    August 3, 2010 at 10:49 pm

    MMM this looks DELICIOUS! Must. Buy. Shrimp.

    I was laughing at the notch in your cheese. Well first, I was wondering.. how did that get there? Did she cut it? Did it come like that? What purpose does it serve? WHY! Then I scrolled down and my curiosity was satiated 🙂

  • Neen @ Broad Bean to Runner Bean
    August 4, 2010 at 1:25 am

    looks loverly! x

  • Becky
    August 4, 2010 at 1:30 am

    Yum- I love pasta sauces that are a combo of tomatoes and cream. But, I prefer to pair this sort of sauce with a pasta shape that “holds onto” the sauce a bit better than slippery spaghetti or linguine- farfalle is probably my favorite. It’s also good with a pinch of nutmeg to make a more complex flavour that creates a bit of sweet to offset the heat from the red pepper flakes.

  • eatmovelove
    August 4, 2010 at 4:20 am

    Cheese goes with and on anything…cheese goes on cheese. It’s never-ending.
    I like your cooking “segments”.

    On another note Jenna,how much time a day do you spend/put into your Blogging? Writing? Are you able to pay the “bills” with blogging?!

  • Cassie @ Back to Her Roots
    August 4, 2010 at 4:36 am

    I make something super similar to this, except I use evaporated milk in place of the heavy cream (trying to shrink the waistline) but it is INCREDIBLE. And seeing your beautiful pictures makes me want to go make some. Right now. For breakfast.

    I really need to break down and buy that microplane online. I’ve been trying to find them in stores around here with no luck (not even the TWO specialty cooking shops we have in town).

  • Sarah (Running to Slow Things Down)
    August 4, 2010 at 4:37 am

    You’re right. Heavy whipping cream is such a lovely ingredient. Just a small amount, like the 1 T. in this dish, does wonders for livening the world up. 😀

    I am going to make this recipe. For sure. 😀

  • Jessica @ How Sweet It Is
    August 4, 2010 at 4:37 am

    I don’t like tomato sauce, but I love tomato cream sauce! So good.

  • Kate
    August 4, 2010 at 4:39 am

    Your cooking segments have been terrific, Jenna. Very helpful – never knew the proper method of chopping basil! One quibble: I do wish you’d cut back on the preachy, condescending tone (which you seem to routinely adopt for humorous effect) and offer some alternatives for those who might wish to modify the recipe for a more healthful profile. Consider that not all of your readers can/wish to consume every oftentimes indulgent ingredient you claim is essential. I would appreciate a bit less holier-than-thou attitude and life-and-death drama; a bit more respect for your diverse reader base some of whom are seeking practicality. Thanks.

    • Erinn
      August 4, 2010 at 8:41 am

      then go read Kath Eats and her septuagenarian ways!

    • Jackie
      August 4, 2010 at 9:29 am

      Well, I’m sure Jenna doesn’t appreciate readers who bash on what’s supposed to be a little bit of humor. No sense of humor? I’m sure Sarah Palin has a blog.

      • Jennifer
        August 4, 2010 at 1:19 pm

        Kate- Then why don’t you just read the recipe at the bottom of the post…?

    • nickee
      August 4, 2010 at 1:23 pm

      Oh geez you two – seriously?! She’s just expressing her opinion. I love Jenna’s blog and won’t ever stop reading but that doesnt mean I’m going to pounce on anyone that says something slightly negative about it. Everyone’s allowed their own opinion and anyway Kate in fact did like the recipe and the other segments like this one.

  • Diana @ frontyardfoodie
    August 4, 2010 at 4:45 am

    Oh sister. You do make a very persuasive case for you amazing looking pasta. Alright alright! You don’t have to twist my arm. I’ll make it.

  • jenna
    August 4, 2010 at 5:04 am

    mmm..this is one of my favorite dinners! so simple and flavorful. I love the combo of shrimp and creamy tomato sauce.

  • Katie
    August 4, 2010 at 5:16 am

    This looks so good! I love shrimp!!!! Yum! Such a great cook you are! I def don’t have the cooking skills : p lol!

  • Heather @ Sugar & Spice
    August 4, 2010 at 5:38 am

    I cannot wait to make this dish! It looks fantastic. 😀

  • Tracey @ I'm Not Superhuman
    August 4, 2010 at 6:04 am

    I love it. I love everything about it. It looks so good. I’m totally making it this week.

  • Sarah
    August 4, 2010 at 6:07 am

    GREAT post! You describe cooking dinners for one/two in such an accessible and easy to understand way! Maybe you’ll be the first blogger to land a cooking show on the Food Network?

  • bits
    August 4, 2010 at 6:12 am

    that meal looks HEAVENLY !

  • ashleigh
    August 4, 2010 at 6:35 am

    That is the most delicious looking dinner ever! Plus the recipe actually seems easy enough that I could make it…. and it’s not crazy ingredients… LOVE IT!!

  • melissa
    August 4, 2010 at 6:38 am

    that looks so amazing!

  • Michelle @ Turning Over a New Leaf
    August 4, 2010 at 6:40 am

    Mmmm yum!

    I’m about a hair away from ordering a microplane. I’m waiting until some sort of sale appears at JCPenney that will allow me to use the remaining of my wedding gift cards there, get a set of three different grades of microplanes, and not have to pay anything out of pocket. This is why I’ve been married 8 months and still haven’t used those cards!!

  • Abby
    August 4, 2010 at 7:08 am

    Ummmm, that looks DELICIOUS!! Can’t wait to try it, thanks!!!:)

  • Heather @ Side of Sneakers
    August 4, 2010 at 7:33 am

    One word: YUM.

  • Camille
    August 4, 2010 at 7:33 am

    Your recipes look so fresh and tasty, it’s incredible! You could easily publish a cookbook!! And believe me, it would work!
    thanks for sharing those recipes! 😉

  • Joyce
    August 4, 2010 at 7:43 am

    Thanks for the step by step with pictures! Helps me so much and also helps me with the desire to do the recipe. Great job!

  • Kelly
    August 4, 2010 at 7:48 am

    Mmmmm, heavy whipping cream is divine. The first and only time my fiance and I made homemade pasta there was definitely some HWC involved in the sauce. So good.

  • Angela @ Eat Spin Run Repeat
    August 4, 2010 at 8:14 am

    Yummmmmm! I’ve never heard that thing about the quarter-sized pasta portion, but it sounds like a good guideline to me! And I never knew what a microplane was used for (or what it was actually called) until today, so thanks for the kitchen gadget lesson!

  • Erinn
    August 4, 2010 at 8:38 am

    making this tonight! Thanks Jenna 🙂

  • Samantha @ Foodedu
    August 4, 2010 at 9:03 am

    That looks delicious! And easy too–Thanks!

  • Chelsea @ One Healthy Munchkin
    August 4, 2010 at 9:18 am

    Mmm this is like the pasta of my dreams! I’m so surprised at how easy it is to make!

    I totally agree about using real parmesan. That stuff in the containers seriously makes me shudder. 😛

  • Kelley
    August 4, 2010 at 9:27 am

    Before I saw the picture with the microplane, I laughed thinking that maybe that big chunk of Parmesan cheese missing was actually eaten out. I do not judge. I would do the same. I have a nephew (age 4) who has been caught with the pour spout open on the parm. cheese and cheese powder all over his face. It’s in my blood apparently.

  • Jackie
    August 4, 2010 at 10:05 am

    You know what we use to mince garlic? (I, too, find it obnoxious to mince the stuff) A slap chop. Now BEFORE you laugh, watch the last season of Top Chef. They used a slap chop for garlic too! Has saved me from many a headache.

  • Nicole
    August 4, 2010 at 10:16 am

    I love your blog! But how do I subsribe to it? (or is that even possible)? I have a wordpress account, but can’t seem to add you to the reader, or subscriptions. 🙁
    I am technologically challenged- please forgive my stupidity


  • Allison K
    August 4, 2010 at 10:28 am

    I think this is such a perfect example of how to cooke delish food for one, in the right proportion size.

  • Caitlin
    August 4, 2010 at 10:50 am

    That looks so good! I need to make it.

  • Staceyhttp://stacey-healthylife.blogspot.com/
    August 4, 2010 at 12:55 pm

    That looks so good. I agree about the Parmesan.

  • Julie
    August 4, 2010 at 1:05 pm

    I’m totally making this and adding broccoli.

  • Sarah Louise
    August 4, 2010 at 1:33 pm

    Looks great! I have everything, but the heavy whipping cream…maybe I will have to make a quick trip to the gas station, or grocery store to pick some up 😉

  • Gennin
    August 5, 2010 at 10:05 am

    I made this last night and it was super delish! And, it doesn’t hurt that it was also super easy. Thanks Jenna!

  • sarah k. @ the pajama chef
    August 6, 2010 at 6:59 am

    looks delicious!

  • chrissy
    September 6, 2010 at 10:56 am

    Loved the “sauce” for this recipe. Surprisingly, it tasted rather light despite the use of heavy cream… not overpowering, just right. However, I think I’ll use fresh shrimp next time. Maybe it’s just my weird anti-frozen palette, but the shrimp were chewy. Also, I could have just overcooked them?

  • Jessica
    October 11, 2010 at 7:24 pm

    This dish was even more amazing than I though it would be! It was just the right amount of freshness and creaminess, not too overpowering. Deeeelish!

  • Julie
    October 13, 2010 at 10:23 pm

    Made it tonight with a few minor adjustments based on what I had on hand. ‘Twas delicious, and my generally fish-phobic family all enjoyed it. : ) Thanks!

  • Debbie
    October 18, 2010 at 9:46 am

    I made this Friday night. It was so delicous, great recipe. I will be making it again for sure.

  • Karen
    February 6, 2011 at 3:11 pm

    This looks AMAZING. I am definitely making it very soon. And I love your message about parmesan– I couldn’t agree more!

  • Allison
    February 17, 2011 at 12:44 pm

    This recipe was wonderful! 🙂 simple, quick, and tasty…perfect combo. I’m curious though, what microplane do you use? I’ve bought 2 and for some reason neither seems to zest/grate correctly.

  • Gracie
    February 25, 2011 at 11:29 am

    Made it for lunch ….I did however added the hot pepper flakes. I’m Latin and everything I eat must have heat to it!! Thanks for such a great recipe that makes sense. I love your sense of humor too! Awesome pictures. So with recipes this easy to follow even my husband can follow them, so now he can cook for me!

  • Tina
    April 1, 2011 at 7:08 am

    Cooked this last night and it was out of this world ! Thank you 🙂

  • Sandy
    June 4, 2011 at 9:04 am

    Just a coincidence that I came looking for a grilled pork tenderloin recipe and the first thing I saw was this recipe. I just finished the story in Ree (Pioneer woman)’s love story about how she met Marlboro Man where she made Linguini with Clam Sauce, not realizing that Cowboys don’t eat pasta with chopped up fish. How does the Texas boy like this one?

  • Amanda
    June 16, 2011 at 6:01 am

    Jenna! I made this last night! We are moving to Texas in 2 weeks so its operation “clean out the freezer/fridge” meals. I’ve done a pretty good job so far of ONLY using pantry and freezer/fridge foods! I am going to make you Thai Coconut Soup this week too 🙂 Happy Belated Birthday!! You’re trip looked fabulous!

  • Angela
    June 16, 2011 at 9:38 pm

    I’m stoked to have found this!!! There is a local cafe that cooks a similar dish to this–shrimp, cream, and tomatoes. They call it “Special Pasta” and we are hooked! We actually just had it today! I’m so excited to have found this recipe…I will definitely be trying it out.

    And I’m also stoked to have found this awesome site. You are hilarious and your pictures bring the recipes alive and make me want to actually try them.

    Thank you!~

  • Michelle
    June 18, 2011 at 9:39 pm

    I was idly flipping through recipes online and came across this. I thought it sounded good but the combination of flavors at the end? PHENOMENAL. It was so simple, too! It’s like a healthier vodka sauce in a way? Anyway, I finished it about three hours ago and I’m craving it for dinner the next day. Also I have to say that I love how you create “single gal” recipes sometimes… It can be such a pain in the butt to try and divide recipes meant for four people into a dish for one. (Although I should have probably doubled up on this recipe considering how I’m probably going to make it for dinner again tomorrow.) Thanks!

  • Rebecca Turrigiano
    June 21, 2011 at 12:16 pm

    I love your blog! It has all my favorite passions!

  • Rebecca Turrigiano
    June 21, 2011 at 12:17 pm

    I love pasta! Thanks for a wonderfully rounded blog!

  • Louisa
    June 30, 2011 at 7:35 pm

    Well this looks so yummy, and easy too! I love that it doesn’t require a lot of cooking time, especially during the summer no one wants to be slaving away over a hot stove for hours.

  • Elle @ Chellbellz
    November 2, 2011 at 5:37 pm

    I maybe try this tomorrow for dinner! I’ve been looking for non-chicken/beef meals. I think my family will love this! Since i found a Whole foods that sells Basil! I’m good to go!

  • Carolyn
    November 15, 2011 at 9:11 am

    I made this last night…it was awesome! This will for sure be in my dinner mix 🙂

  • bunny
    January 9, 2012 at 8:58 pm

    Yummm! I made this tonight, it was really watery! Do you drain your tomatoes first??? I didn’t end up needing to add any reserve water, I actually had a drain a bit of the sauce 🙁

    my husband and I still loved it! wonderful cinch recipe 🙂

  • Shannon
    March 9, 2012 at 4:38 am

    I made this last night and it was delicious! The BF has been working late this week, so it was perfect to have an indulgent meal waiting for him. Pairs well with a spanish Chardonnay/Viura blend.

    I cooked the shrimp in 1/2 stick of butter until curled, poured off 1/2 the butter from the pan onto the drained noodles, then stored them on top of those noodles (in the original pasta pot) covered. Added garlic and 1/2 can of diced tomatoes (saved other half and all the liquid in a plastic container) and seasoning. Added white wine and let simmer. Added cream. Then placed the shrimps back in the pan with the sauce on low. Served the scampi in nests of buttered angle hair. So comforting and a perfect dish over which to discus the day. Thank you!

  • Sarah MacMillan
    April 10, 2012 at 11:38 am

    I made this tonight for my husband and me…. IT WAS DELICIOUS and I wouldn’t change anything. Thank you!

  • Melissa
    April 15, 2012 at 5:55 pm

    Thank you for posting this! My friends and I greatly enjoyed!! Thanks!

  • constansa
    May 22, 2012 at 8:08 am

    heee. i love that last foto of the empty plate.

  • Vanessa
    August 11, 2012 at 7:22 pm

    Absolutely loved it. Followed it to th T…well minus the CHEESE. Your directions were superb and fun to read.

  • Rachel
    August 27, 2012 at 5:52 am

    Just made this last night and wow! So amazing! I subbed in penne pasta but otherwise made as is. My husband who never eats shrimp even gave it his stamp of approval!
    Thanks so much!!!

  • Claudia Bonifacio
    September 10, 2012 at 10:30 am

    We just ate dinner and all I can say is YUMMY!! My husband called it a winner! Thank you for such an amazing and easy recipe! Can’t wait to try out more of your recipes 🙂

  • Aidett
    November 28, 2012 at 9:13 pm

    Thanks for this recipe! Made it tonight and it came out amazing, even for a novice cook!

  • Jared
    May 12, 2013 at 8:15 am

    Feels good to see so many comments on such a healthy dish! I can’t wait to make this!

  • Amanda
    June 15, 2013 at 7:31 am

    OMG!!! I made this for my boyfriend for lunch yesterday and he ate the whole pot and half of mine. He was in heaven. Thanks for this recipe, its so easy and simple to make and tastes so good. Its gonna be a staple in our house.