This is the best pasta I’ve ever made. Better than most I’ve had at fancy restaurants. One important thing that made it good is that I used whole shrimp with heads and cooked them without peeling them. This way, the roe in the head adds a really nice flavor, 10 times better than peeled shrimp. I also only used about 2tbsp of butter instead half a cup.
Make sure you use the ripest tomato you can find and use the wine that you will drink with dinner instead of cheap table wine. In my househould we rarely make the same recipe twice, but my husband has already asked me to make this again soon.
This was one of my boyfriend’s favorite meals. He even had the leftovers cold the next day, and said it was just as good, if not better that way. He wants me to make it as a cold pasta salad for his camp-out with his buddies. I added scallops and cut the butter by half, but otherwise made is according to the recipe. It was easy and quick.
Really Great! Followed some recommendations and greatly reduced the butter. Will be putting this recipe in the rotation.
This recipe has fabulous flavor. It doesn’t LOOK like it when you see the ingredient list, but it’s truly good. I adjusted some of the ingredient amounts after reading reviews, but still used every ingredient without substitution; so it’s still 5 stars. These are the changes I made and WILL make next time I prepare this. 1) reduce the pasta to 8 ounces.
The pasta to shrimp ratio is lopsided otherwise. 2) reduce the olive oil to 2 tbsp, which is plenty. 3) increase to THREE tomatoes 4) reduce butter to 2 tbsp 5) double the Parmesan cheese. If you don’t reduce the amount of olive oil and butter, you end up with this dish swimming in liquid. I like my pasta dishes not so wet, so the Parmesan can stick better. The Parmesan amount being doubled is just our preference – we like lots.
3/4 lb Fettuccine pasta!
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