Penne with Shrimp and Herbed Cream Sauce

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was not my favorite when cooked as the recipe specifies. It was better after adding a couple sugar cubes to cut the acid, and letting it simmer an extra 10 minutes to blend more.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I added red peppers, shallots and portabella mushrooms. I also added ricotta cheese to thicken the sauce. Delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Should have read reviews first so would not have waited and waited for the sauce to "thicken". Chefs, don't use the word "thicken" if it means thin. I agree with everyone that this is tasty, but nothing beyond average.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We made this for Valentine's dinner. We thought it was tasty and easy to make.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious with slight modification. I like it to be more saucy so I used only 12 oz of penne. Plus I let it "set" for a little after taking it off the burner which helps it thicken, or you could just use a little cornstarch. Definitely a keeper!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was pretty good. I think I might have messed the sauce up though...because it just didn't seem like enough. So I used some leftover heavy cream, butter, and canned parmesan cheese to make a alfredo sauce. Then I added the sauce for this recipe to the alfredo sauce and mixed it all together. It turned out fantastic!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good. The only reason I didn't give 5 stars as it just wasn't thick enough. I give it 4.5. :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've yet to encounter a Giada recipe that I don't love. I made one change to this recipe due to not having the clam juice. Instead I got shrimp with the shells on (its usually cheaper and saved all the shells to make shrimp stock. I put in some onion, garlic, carrots, celery, salt, peppercorns, bay leaf like I would in any stock and boiled it for 45 min. It made a delicious addition to the pasta, I even used a little extra. My husband loved it! the sauce was a little thin but the flavors were so strong that it didn't matter. I will definitely make it again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Didn't care for the wine in it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is an amazingly quick, tasty pasta dish. Everyone from my husband to our 2 year old devours the whole serving.