I tried this recipe twice, as written. I found it needed less butter and less wine. The saute sauce was too watery and did not reduce well with frozen medium or large shrimp.Next time I will try fresh wild shrimp.
I prefered 4 large cloves of garlic and the next time after reducing I will add a touch of heavy cream to give the sauce more body and make it less watery. I also found that it needed more shrimp and pasta. The basics of the recipe was good but I would use 3/4 C wine with 1/3C good quality grass fed salted Irish butter and one pound of pasta, 2 pounds of shrimp,preferably spaghetti or Linguini and 1/2 cup of heavy cream. and about 2-3T of Italian Parsley.
I like chardonnay for the wine. Serve with a crusty french bread and perhaps a side salad.In general the flavours were good, Cook the shrimp with the shells and tails on for fuller flavor in the pan, remove with a slotted spatula remove shells and tails and rejoin with the sauce and pasta.Toss with the parsley. Also serve the wine with the meal. Generally a very nice meal. My version serves 6 people.
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I tried this recipe twice, as written. I found it needed less butter and less wine. The saute...