This was the BEST past sauce ever!!! I guessed from the other reviewers that the lemon was a bit much probably because they gave their cooked shrimp the obligatory lemon bath b4 warming in the pan. That plus all the lemon juice in this recipe may have been a bit too much citrus, which is why I divided the amount called for into 1/2 Tablespoons, using the first 1/2 for the shrimp bath, and the rest for the pan.
Also, as one reviewer suggested, I ommitted the "water" called for and just mixed the cornstarch w/ a full 16oz. of chicken bouillon. I began w/ a saute of 1/3C of diced onion in the oil b4 the garlic and cayenne. (We love onion!)
At the end, I threw in 2 plum tomatoes, diced, and 3T of cooking oil infused w/ Taragon and white pepper for that extra oomph. I alternated adding pasta water and a little more cornstarch/water to the pan to make the sauce the amount and thickness I desired. (I doubled the pasta amount.)
Over all, this was an EXCELLENT base recipe to tweak, which my fam LOVED so much that I carded it w/ my changes and called it "Rustic Shrimp Pasta."
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