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Shrimp and Sugar Snap Peas

Reviewed: Dec. 10, 2009
I didn't have chili oil, so I infused the olive oil with Red Pepper Flakes (just put maybe a half a teaspoon of the flakes in the oil while waiting for the oil/pan to heat up). Also, I had to use extra white wine (extra 1/2 cup), extra garlic (probably 2 MORE cloves!), little extra butter, and some generic spices (Wegmans Herbes De Provence) because there was too much pasta, shrimp and pods without enough flavor/spice. Also, I only used 2/3 pound of the pea pods, and next time I would still use less. Though, I am a healthy eater and love greens in my pasta dishes, next time I'm going to switch the sugar snap pea pods with spinach. The author was right with the chili oil (red pepper flakes for me!), it adds a nice heat to this dish that changes the entire flavor profile.
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