I essentially combined the two separate components (actually two different preparations or dishes altogether) into one dish. In so doing, I swapped out a couple of ingredients for those I thought better suited - fresh tomatoes for the "pasta sauce" and white wine rather than red; both lighter alternatives. Given that I used the Creole seasoning, I omitted the crushed red pepper flakes. I used no butter, just olive oil; only enough to saute everything. I served this over Shirataki (read fake) angel hair pasta - a substitute that fools no one but makes you feel better about what you ate! This is a nice, humble dish, satisfying yet still light and fresh.
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I essentially combined the two separate components (actually two different preparations or...