I did not care for this at all. My fiance liked it though (which surprises me!). I have been eyeing this recipe for the past few wks. (I bought all the ingredients last wk.). I just got around to making it this wk.! Prep couldn't be easier, so for that, I give this 5 *'s. But, b/c I tend to 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), 1/3 c. chopped FRESH basil & a full 1/3 c. Classico basil pesto (I 1/2'd the recipe, but added enuf pesto for 8 servings as directed). My only other ch. 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 add. mushrooms, peppers &/or fresh/sun-dried tomatoes would take this dish over the top??? These add. didn't appeal to me (and I didn't have any of them on hand), so I didn't bother. Tossed w/ basil & garlic linguine & served w/ a side of Baked Tomatoes Oregano by Michelle O'Sullivan (tx. for the idea, Bayou Gator!) & garlic bread made for a 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. Tx. anyways!
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