I doubled this for a family gathering of 13 adults, & a handful of children and it was fantastic. I like to make things as early as possilbe so I can relax prior to dinner, so a few tips. When doubling, you can start the sauce 2 hours ahead to time, no problem (then the only last minute thing is the shrimp). I used canned, diced tomatoes which have a lot of liquid, so I also added a sm. can of tomato paste in spurts to thicken. I did add cream the last 1/2 hour to give it that creamy sauce, that ppl always seem to enjoy. Used "Noilly Prat" vermouth for the wine, and this made a huge difference in the taste - it was excellent! I did cut back to (2) 12-oz packages of linguine, as others recommended - totally agree, more pasta & the sauce would be too thin. If doubling, remember that boiling a huge pot of water takes a lot of time (for pasta) - start in advance again. Even if the pasta sits for a little bit after boiled (30 minutes+/-), it will be fine once you mix it with the sauce - the sauce will break it apart (or you can mix a little olive oil in the pasta while it sits, to keep it seperated). This is simple & you'll get great reviews!
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I doubled this for a family gathering of 13 adults, & a handful of children and it was...