I made this for my family and they loved it. I did not cut down the butter as suggested, but, next time, would increase the butter since in the cooking, it did evaporate but I put butter and olive oil on the linquine with which I served it and that added. I also used a whole head of garlic which was not overpowering, and used dried parsley leaves. I used frozen shrimp and just had enough in the recipe for 6 people, but, next time would adapt to more so that I have leftovers. I loved the recipe and it is easy to make but tastes like it was more complicated which is good for the cook. I cut down the dijon mustard so that it was not overpowering but added a slightly delicate flavor of the mustard. I used barely a teaspoon. Linguine was a great compiment and garlic bread. My dinner party was a success.Just another suggestion. The frozen shrimp that I had gotten had been deveined but had to be shelled. However, in examining each shrimp I saw signs that it wasn't totally cleaned and I cleaned it. I cut off the tails because there was stuff to clean under the tails. So, my suggestion is to cut off the tails when using the frozen shrimp. The shrimp tasted really good and as good as fresh shrimp. I bought Stop N Shop brand. I am in the New York area and available here. I used a 2-pound bag for 6 people, but, as I had said, I would probably increase it for leftovers or bigger eaters.
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I made this for my family and they loved it. I did not cut down the butter as suggested, but,...