I made it exactly as directed. It turned out like a soup. Even when I read the recipe I knew it couldn’t work. How do you add 1.5 cups of stock and have it be creamy like the photo. I might try it again and only add .5 cup of stock at the end and see if that works. But the other reviews are right it takes longer than 15 min and it needs some more flavor.
This was ok but I kind of expected more flavor. The lemon and "creamy" didn't really come through enough IMO. The entire meal took me about 45 minutes to put together so not "quick" but it took nowhere near 2 hours. I'd make it again but try to jazz up some of the flavors here.
This appears to be listed as a quick recipe by Cooking Light, which only underscores how much easier it must be to cook in the test kitchen. Let’s look at two things - peeling and deveining a pound of medium shrimp and stripping off enough tiny little thyme leaves from their delicate stalks in order to get 2 TBPSPs. Trust me, that lone is going to be over half an hour. Throw in prepping a simple side and clean up and this is NOT a quick dish. Give yourself a couple of hours. So, is it worth it? Ehhh...it’s not bad, but it’s nothing special. Honestly, it’s more like a soup, or an orzo and shrimp stew, and I don’t think I’d call it creamy. In any event, there are better dishes that take the same amount of time or less, so I won’t be making it again.