The beauty of this dish is that it can be served many ways: over rice, tossed with pasta, plain with a side of crusty herb buttered bread, or as an appetizer with small toothpicks. And don't forget: the shrimp for this recipe needs to be shelled and deveined.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Loved it. Made it as written, but used approx. 1 teaspoon of lemon juice....just family preference! Will definitely make it again.
Didn't follow exactly but close. Absolutely delicious and came together really quickly. Will definitely make again.
This was so good, my husband went back for thirds!! Something he rarely does. It also reheated nicely the next day for lunch. The fresh parsley made it. Also know your red pepper flakes. We raise and dry our own so it's hotter than most. I cut way back on the amount and it was still almost too hot. Next time I'll cut back even more. We also added fresh grated parmasean and romano. This recipe went straight into my book of all time favorites immediately!!
My husband and I like this recipe but though the wine flavor was too much. When I made it again, I used GARLIC wine from a local mom-and-pop winery and we LOVED it. After all, you can NEVER have too much garlic! lol
Made this for dinner tonight. It was light, delicious, and both my husband and I loved this dish and I will definitely make it again. I followed the recipe exactly.
I didn't have enough shrimp, so after Step 2, I put it aside in a bowl and added 3 small tilapia fillets to the pan (with a little more olive oil, salt
I don't see anything in the recipe that says to reheat or cook in broth? Is it possible you misread it?
Cooking the shrimp, then reheating in the broth. Wouldn't this make the shrimp overcooked and tough?