Excellent recipe, I have made this a few times already. Tweaks were, like other reviewers suggested, used half the amount of butter. Just not needed and still had enough sauce to coat the pasta. The next time I made, with the butter I took out I added white wine (1/2 cup butter, 1/2 white wine), which added another dimension to the flavor. This recipe will work with precooked shrimp, just lower the temp to 400 and cook for less time depending on the size of the shrimp.
In the summer, when it's too hot to cook inside. I made the sauce, use some to marinate the shrimp in and grilled the shrimp. Made some pasta, used the left over sauce to coat the pasta, serve as normal - fantastic! The grilling will add a little something too.
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Excellent recipe, I have made this a few times already. Tweaks were, like other reviewers...