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Champagne Shrimp and Pasta
This recipe was truly amazing! I thought other reviewers may have been exaggerating a bit with their praises, but I was wrong. I didn't need to change much from the original recipe, I just added one clove of garlic with the shallots and tomato. The finished product reminded me of a cross between pasta ala vodka and pasta carbonara. I can't rave enough about this find! So delicious, I'll make it for company.
3 users found this review helpful
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Reviewed On:
Oct. 10, 2009
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