First I have to say that I cooked this at a kitchen challenged friend's house (missing many of the spices and tools I normally consider essential (though she does have more now because I said so:). Like most I considered this a good start to a fabulous recipe. I too increased the ingredients (3 tbsp butter + 1 tbsp olive oil, 1/3 cup white wine (Riesling), 1 tbsp dry oregano and 1 tbsp dry basil (instead of parsley), 5 cloves of garlic (finely chopped and sauteed in butter/olive oil on very low heat before adding herbs), and 2 tbsp of a brand named marinade with sun dried tomatoes and herbs (because I didn't have any canned or fresh tomatoes on hand which would have been my 1st choice). I also added some (maybe 2 tbsp) freshly grated Parm to the sauce, and a bag of frozen vegetables mix (broccoli, carrots, kidney beans, garbanzo beans, red peppers) because that's all she had, threw in the raw shrimp and served over vermicelli, with more shredded parm and a drizzle of olive oil. Overall extremely happy with the results and plan to take this home and play with it some more (fresh herbs and vegetables, more Parm, tomatoes, whatever)
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First I have to say that I cooked this at a kitchen challenged friend's house (missing many of...