Fantastic recipe! Thanks! Some tweaks: I used a whole small bulb of garlic, 2 lbs of shrimp as suggested by another reviewer, doubled the basil, halved the parsley, used a 1/2 cup chicken stock instead of wine as suggested by another reviewer, user only one can of diced tomatoes as suggested, and I added a bit of cilantro (< 1/4 cup). Also, I only cooked the shrimp 1 minute per side and finished the shrimp by cooking them in with the sauce at the very end. And finally, I cooked garlic in with the sauce itself rather than just with the shrimp. BTW: In my first attempt, I took the suggestion to double the pasta. Bad idea, 8 oz of angel hair is plenty. Absolutely delicious! Thanks again!

Reviewed On: Sep. 1, 2009