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Love this sauce on shrimp fra diavalo. Does anyone have that recipe?
I work at Carrabbas and it is the exact recipe we use. You can also substitute lime for the lemon. It also goes great over a filet. You can add some sliced pepperoncinii and it goes great over pasta.
The extra thing I added was some tempered milk like a dash. I thought it needed to be a bit creamier. I tempered it so it wouldn't curdle upon adding it to my sauce. At first after just tasting the sauce I thought it was TOO lemony but after the milk and some pasta noodles it was DELICIOUS. My fiance actually ate it which was a surprise because he doesn't like to try new things. It was a smash hit. Next time though...instead of clarifying the butter myself I'm just going to go to an Indian store and get "ghee." Much easier!!
I frequent Carrabba's and found this recipe to be too lemony compared to what they serve in the restaurant. I would cut lemon juice back to 1/2 or 1/3 of amount listed. It turned out nice and creamy, though. Also, I added chopped basil (about 2 Tbsp) and used for trout. Other than having too much lemon, it turned out great.
Loved it... I made it just as written and it was exactly like Carrabas. I used Dry vermouth as the white wine.
This was almost there- just a bit lemony for us. We of course did 4x the amount, so that could have definitely been where we went wrong! All in all I am keeping this one to use again and again!
i remember carrabba's being a bit creamier, but the taste was still terriffic!! went perfectly with the spedieno de mare.