This is an excellent shrimp dish! I made half of this recipe last night for Hubs and me, but I went about it a little differently. I began by sautéing the garlic in the oil (using only 1 T. of oil). Then added the tomatoes, wine and parsley, and reduced it by about half. I reserved the liquid from the can of tomatoes, mixed it with a little cornstarch and used it to thicken the sauce. Then I added the raw shrimp and cooked them right in the sauce. I think this is much easier than fishing the shrimp out once cooked and then adding them back to reheat. And since the flavor of basil diminishes as it’s cooked, I always add it at the very end. I think next time I will add 1 T. of butter to the sauce to give it that wonderful silky smoothness. I served this over bow tie pasta, but almost any pasta would work well.
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This is an excellent shrimp dish! I made half of this recipe last night for Hubs and me, but...