5 star without a doubt. For those of you who say to halve the tomato, I think you're crazy! For me the objective of the dish isn't to be shrimp overload, but rather a culmination of a lot of different fresh ingredients. I would suggest using the full amount of tomato and adding a little flour while reducing to thicken the mixture. I think I used 1/8 to 1/4 of a cup to get it to the consistency that I like. I served this dish in bowls since it still had a fair amount of juice after reducing and adding the flour. To make it aesthetically pleasing, I clumped the pasta in the middle of the bowls and topped with the shrimp and larger tomatoes in the mixture. Then, I poured a small amount of the thinner over the top and around the edges. Finally, I added the noted parmesan, some freshly ground pepper, and a very small amount of lemon juice over. Overall, a very solid recipe. I would highly suggest to any beginner to moderate chef.
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5 star without a doubt. For those of you who say to halve the tomato, I think you're crazy! ...