I really enjoyed this recipe. Very light and fresh. I doubled the garlic and added some red pepper flakes. Remember to add some salt and pepper! :)
Fresh and light but teeters on the edge of blandness. Marinate the shrimp first and season the dish well.
The SigO and I agreed this was a little bland. It was a good start but - for our tastes - was missing something. But it was quick and easy to make - we need recipes like that in our busy lives. The next day I reheated the leftovers in a skillet - adding this time some butter, a much bigger dose of chili oil, some cayenne and a few more shakes (didn't have fresh) basil. I loved it the second go-around. This is a keeper, thanks, but next time I think I will really kick up the heat.
I thought it was on the bland side, but my the family enjoyed it (shellfish deprived- I guess). I did a Greek twist by substituting fresh dill for basil, adding 2 cloves of minced garlic and upped the veggie quotient by adding slivered vidalia onions and red pepper matchsticks. I topped it off with a few Tbs of low fat feta (perfect for South Beach Dieters) and served it over orzo for the non-SBDs.
Just a note, the serving size was printed wrong. This recipe makes 4-6 servings.
I will make this again. I made the dish using these substitutions. Bow tie pasta for the linguini. Added crushed red pepper to the olive oil for the chili oil. Precooked shrimp. Chicken broth for the dry white wine, but only used 1/2 cup - not reduced. As in a previous review - this is 4-5 serving dish.
as is bland bland bland. We ended up rescuing it by putting pesto sauce in with it.
this recipe is good but a little too bland for my taste. I know it's suppost to be a less creamy sauce so I wanted to try something different because I usually like a more creamy or marinara sauce. I suggest that for those of you who love creamy sauce or marinara sauce to not try this recipe.
Made too much for the 4 of us reduce by 1/2. Also could use more olive oil and/or chili oil.
