I have been making this recipe for a few years now, and I rarely hear complaints. I usually use farfalle pasta, however, but that is just personal preference. On some occasions it has been too salty, for some reason. To prevent this, I usually use half unsalted and half salted butter. I have also tried simmering the shrimp in some butter and lemon pepper prior to putting it into the sauce and have cooked it directly into the sauce, and I like it both ways. This past time I used cajun instead of creole seasoning (that was all they had at the store), and I have to admit that I think I like it with the creole seasoning better. It adds a little more kick. The recipe is fairly forgiving as I sometimes add a little extra seasoning or a little extra teriyaki just to try it out. All in all it is a great recipe that is almost always a hit!
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I have been making this recipe for a few years now, and I rarely hear complaints. I usually...