I made this a few nights ago in an attempt to beat back the tide of seafood my husband keeps bringing home. (He IS aware we only have one freezer, right?) I used fresh herbs from my garden, which makes a world of difference -- the smell as soon as they hit the sauce was amazing, and brought my husband sniffing out of the computer room to investigate. I used Vermicelli instead of Angel Hair because -- well, because it was what I had. Speaking of what I had, I had no white wine, so instead I used -- wait for it -- vanilla extract. Just a tablespoon. Those of you who mention the lack of flavour may want to look into Kosher Salt -- it has bigger flakes and gives more bang for it's amount. I did add some lemon juice to the shrimp -- before I cooked them -- and some cayenne powder to the sauce. My husband raved about it, but I think it would be greatly improved by the addition of fresh tomatoes (grow, my garden, grow!) as well as the half cup of heavy cream other people have mentioned. It's an easy dish to make that looks fancier than it really is. Just make sure you use fresh herbs for this, because dried just won't cut it.
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