I love this recipe. I make it about once a month. I made a few changes though. I use Linguine instead of fettuccine, just a personal preference. I like a lot of garlic so I use 3 cloves. I use a can of Italian diced tomatoes (or plain diced with a little garlic powder, onion powder, and Italian seasoning). I don't use the chicken broth, balsamic vinegar, or butter, instead I use a decent Pinot Gris. I don't add the shrimp right away, I wait til the very end, so they don't get overcooked (I also cook them myself, boiled in a good beer). I don't use the parsley. I wait til the spinach just starts to wilt then I salt and pepper to taste, same with cayenne. I also add a little chili pepper and red pepper flakes, slowly so not to get too spicy.
Was this review helpful?
0 users found this review helpful
I love this recipe. I make it about once a month. I made a few changes though. I use...