Hi, everyone! I'm so glad to see that people have enjoyed my recipe. I didn't even know it had been posted until I "googled" my name the other day (just curious, ya know?!?!) Anyway, having read through the reviews and suggestions, I would like to make a few clarifications to the recipe. I always use Paul Prudhomme's blackened redfish magic, and I realize now that I usually only use 1/2 to 2/3 box of angel hair pasta. Hope that helps, and thanks again for the good reviews. Enjoy!
PS: I didn't know how to post notes to your own recipe, hence posting here in reviews.
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Hi, everyone! I'm so glad to see that people have enjoyed my recipe. I didn't even know it...