This recipe was absolutely delicious. The only thing I changed was when I prepared it as the recipe stated, with raw shrimp, it made the butter sauce much thinner and since I served it over pasta, it didn't stick to the pasta very well. When I tried it with already cooked/deveined shrimp, the sauce was thicker, richer, and was the perfect texture for the pasta. Just make sure you use the lowest cooking time so the shrimp doesn't get tough.
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