I loved this! Made some slight adjustments in quantities - half a box of linguini, 1 pound shrimp, and probably closer to 1/2 cup basil. I used some Thai Chili oil that I had made with grapeseed oil and dried Thai chilis, and upped it to 1 tbsp (because I knew it wasn't super hot), and for the basil I used a combination of Thai and regular basil. I added a pinch of salt and some fresh cracked pepper to taste. Between the succulent shrimp, sweet, tender/crisp snap peas, garlic, wine, lemon, fresh basil and that hint of chili oil that sneaks up on you, I thought this dish had the perfect blend of flavors!
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I loved this! Made some slight adjustments in quantities - half a box of linguini, 1 pound...