This is always a hit. The best part is how fast you can whip it up! You could just buy roasted tomatoes in a jar, but I think roasting them yourself gives the dish a very fresh, deep flavor.
Great recipe. I added some crushed red pepper, a little low sodium chicken stock and reduced the amount butter to avoid the fat.
Read More Way too oily. Cut the butter at least in half, if not quarter it. Same goes for the lemon juice
Read More Great recipe. I added some crushed red pepper, a little low sodium chicken stock and reduced the amount butter to avoid the fat.
Better than anything from a restaurant!! Wife loved this! The only difference next time I do this, I will not cut the tomatoes so small. Other than that, oil, butter, lemon, garlic ratio's are perfect!!
Followed the directions and it was delicious, quick and easy. I used the handy calculator and changed the servings from 6 to 2 and it was great.
I used thyme as i did not have any basil. Otherwise no changes. It turned out well, a lot of flavour !
Fantastic, I used shrimp and scallops. Tossed it over linguine. It’s a new favorite.
It was so delicious! Just cut it in half or so. Just for my husband and I. Can’t wait to make it again!!
So I thought a pound of butter was a typo but I always try to follow the recipe the first time I make something from this site. Don’t cut the butter and for sure don’t skip roasting the tomatoes! They make the dish! After roasting the tomatoes, I put them on the cutting board and used some cut up French bread to sop up the leftover tomato/oil, then toasted the bread. YUM OH MY GOD!
Not a mushroom guy, so cut those out and halved the butter. Had so much flavor! I only make shrimp a couple times a year but this recipe may put shrimp into mealplan more often!
Added extra mushrooms. Was true to recipe after that. Do not omit the oven roasted plum tomatos, they are the highlite of this dish.
Way too oily. Cut the butter at least in half, if not quarter it. Same goes for the lemon juice
