I did not care for this at all. My bf liked it though (which surprises me b/c he is VERY picky!). I have been eyeing this recipe for the past few wks. (and bought all the ingredients last wk.) & just got around to making it! Prep couldn't be easier, so for that, I give this 5 *'s. But, because I usually rate solely on taste (flavor is VERY important to me), I can only give a few *'s. I found the sauce to be EXTREMELY BLAND even though I added 1 tsp. red pepper flakes, 1 tsp. minced garlic, 2 chopped green onions (white AND green parts), a 1/3 c. chopped FRESH basil & a full 1/3 c. Classico basil pesto (I 1/2'd the recipe, but added enough pesto for 8 servings as directed). My only other change was using defrosted, cooked cocktail shrimp instead of uncooked shrimp (just add them during the last few min.). I had no prob. w/ thickening my sauce. Actually, I had to add a couple T milk to thin it out a bit! Perhaps adding mushrooms, peppers &/or fresh/sun-dried tomatoes would take this dish over the top? These additions didn't appeal to me (and I didn't have any of them on hand), so I didn't bother. Tossed with basil & garlic linguine & served w/ a side of Baked Tomatoes Oregano by Michelle O'Sullivan (thx. Bayou Gator!) & crusty French bread made for a quite filling meal. Too bad I didn't care for the sauce - it would have been a real treat to dip my bread in it :( This is definitely not worth the calories IMHO. Thx. anyways!
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