11 Responses

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  1. Angie
    Angie June 15, 2012 at 6:32 pm | | Reply

    Rachael I love love love this recipe!! Although my consent was not requested prior to the posting of this article, I would appreciate it if you would add me in your ‘about me’ section of your website under the title: BFF. I will submit my picture to you shortly. I truly wish you would’ve taken my offer of $10 per dish to freeze me some, however I really do think this is the first dish I may be able to make with my limited kitchen skills and lack of ingredients!! Wait would you do $20? I love you and I love it and I’m so happy that I could inspire the dish.

  2. Carolyn Jung
    Carolyn Jung June 15, 2012 at 8:43 pm | | Reply

    For a carb lover like me, this pasta looks insanely good. Wow, it’s loaded with shrimp and mushrooms and all that good stuff. I’m salivating. ;)

  3. Betty
    Betty June 17, 2012 at 7:58 am | | Reply

    Oh yes….this will be happening soon in my kitchen!

  4. Martin
    Martin January 9, 2013 at 9:57 pm | | Reply

    I was a bit confused by the directions so I decided to saute the garlic, mushrooms & shrimp prior to adding the stock. it turned out great. I just couldn’t see how anything would get sauteed when there was liquid added at the beginning of the process. did I miss something?

  5. Joanne
    Joanne February 1, 2013 at 8:31 pm | | Reply

    I made this just now for myself and my husband with a side of “In Yo’ FACE!” because when I told him I was making shrimp and mushroom and spinach pasta (I added fresh spinach) he said that it sounded like the ingredients did not go together. Then he put it in his face and said it was delicious, because of course it was. And I concur. Also very interested in this S.A.S.S. – going to check it out this weekend.

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