I made this recipe just now; my immediate reaction is... underwhelmed. It sounded like a really good recipe with a cajun flair, but it sorta fizzled out for me.
The sauce has an aroma that promises endless flavor, but it leaves the palette a bit disappointed. The thin sauce can't really lend much help to the al dente pasta and the cajun heat I was hoping for really wasn't there. I used an Emeril recipe to make the cajun seasoning from scratch, so maybe that's where something went awry - I don't know.
It definitely isn't bad, I muddled it up a tiny bit by forgetting to peel the shrimp, but I don't think that changed much. I would suggest this for a light dinner with wine.
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I made this recipe just now; my immediate reaction is... underwhelmed. It sounded like a...