This was a refreshing change from boring spaghetti with meat sauce. It had a true Italian restaurant type pasta dish feel to it. The oregano is a bit overpowering, so if you don't like the taste of a lot of herbs, I'd cut down on it a bit. I didn't have fresh tomatoes, so I used diced canned tomatoes (drained first) - of which I had to use about 4. It cracks me up that it says "15 mins" prep time, when in actuality it took more like 30-40 if you count peeling and cooking the shrimp and chopping everything up. Overall, a great recipe and I would make again. Even made it gluten free with the use of gluten free pasta - didn't miss a thing! Oh, and make sure you season the shrimp with a bit of salt and pepper as it cooks, or it will be tasteless.
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This was a refreshing change from boring spaghetti with meat sauce. It had a true Italian...