Wow, this is excellent. I would only make this using real grated Parmesan cheese, either grate it yourself or buy it as grated shreds...not the kind that you shake out of a jar! You will save a lot of salt by avoiding the canned Parmesan. Even with the real Parmesan it was still ever so slightly salty, so next time I will try using unsalted butter. This time I used shrimp, but will use left-over grilled salmon (or smoked salmon if I can afford it) in the future. For the sauce, I only used 2T of butter, added 1/8 tsp cayenne as well as a little parsley, and used white wine to thin it. In a separate pan, I used 1/2 T butter to saute fresh minced garlic, 1 tsp dried oregano, a little ground black pepper, then sauteed the shrimp in the mixture and added the fresh spinach at the very end so it was just wilted. Then I mixed the sauteed ingredients with the sauce and pasta. I did not have capers on hand this time. This was a restaurant quality dish.
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Wow, this is excellent. I would only make this using real grated Parmesan cheese, either...