Pink Sauce for Pasta (Shrimp) Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: May 28, 2004
Very tasty recipe BUT - be careful with cumin. It is a very strong, pungent spice and I only used 1/2 teaspoon and it was still a little overpowering. But the ginger/garlic/lemon/cayenne/mustard seed combo has an AMAZING flavor! Also I used half and half instead of cream and it was still nice and creamy.
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Reviewed: Oct. 10, 2003
I LOOOOVEEE this recipe!!! It tastes amazing!!! Very unusual flavor. Ginger lovers, this a recipe for you.I used half & half instead of heavy cream and tomato paste instead of the puree and it came out DELICIOUS!!!! I added some black olives and grated Parmesan and top yummyyyyy!!! Thanks for the recipe =)
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Cooking Level: Intermediate

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Reviewed: May 1, 2003
Excellent. I'm even asked to make it. I substitute fat free half and add a couple of tablespoons of wonder flour to thicken in place of the cream. You can also use powered ginger. We also use chicken which I think is even better.
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Cooking Level: Expert

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Reviewed: Nov. 27, 2001
This is one of my favorite Madhur Jaffrey recipes. Very easy and delicious!
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