A great base recipe. I assimilated some suggestions of other reviewers and made some changes of my own: 1. I used about 2/3 of the pasta, at most. 2. I used siracha (to my taste) rather than chili oil. 3. I used pre-cooked shrimp (mixed in during the last step) and gave the snap peas a good saute. 4. I doubled the garlic to four cloves. 5. I skipped the butter, but used olive oil as needed. 6. Instead of the basil, I tossed the pasta with about three spoonfuls of pesto sauce (and a bit of black pepper). 7. Rather than lemon, I squeezed in the juice of almost half a lime.
The result was fantastic! No shortage of flavor, but still a simple, harmonious combination that really made each ingredient shine. My husband said it was among the best pasta dishes I've ever made, and it's definitely going on the permanent rotation :)
Note: I also mixed a teaspoon of cornstarch into the sauce, which worked out great but might not be necessary. The wine I used was some slightly vinegary leftover Sauvignon blanc.
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A great base recipe. I assimilated some suggestions of other reviewers and made some changes...