A spectacular shrimp pasta dish, and one worthy of serving to your special guests. Used the entire 16 oz. box penne pasta and 1-1/2 lbs. large shrimp rather than have small leftover amounts. Otherwise, essentially made as written. Used Classico Light Asiago Romano Alfredo Sauce which was very tasty, and grated Italian Pecorino Romano cheese (sharper taste than Romano made by large American producers). I wondered about draining off a little liquid after cooking the veggies but conflicted by not wanting to loose flavor. Decided not to, and with the sauce thickening a bit and the pasta absorbing some too, the Alfredo sauce turned out perfectly. Fantastic recipe JZELLER, and thank you for sharing.
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A spectacular shrimp pasta dish, and one worthy of serving to your special guests. Used the...