As written, it looks like the pasta/shrimp to sauce ratio would have been way out of whack. I used about 10 oz of pasta, subbed a 14.5 oz can of fire roasted tomatoes (drained) for 1 of the fresh tomatoes, and subbed a 14.5 oz can of Italian stewed tomatoes (which I pureed) for the 8 oz of crushed tomatoes. I only used 1 Tbsp of oil total and also added in a can of mushrooms. I doubled the lemon juice, added a little cracked pepper and some red pepper flakes for a kick. Not a fan of mussels, so I used only shrimp, about 1.5 pounds. We sprinkled fresh parm and fresh chopped basil on top. It was really easy to make, flavorful and healthy!
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As written, it looks like the pasta/shrimp to sauce ratio would have been way out of whack. I...