Quick and tasty, I liked that the cream sauce wasn't too heavy. I was out of cilantro so used fresh basil and a little pesto and some red pepper flakes for some zing. Made for PAC Fall 2012
5 Stars, this was delish (oh, was there vodka in that "dissh"?), DH dubbed this along with Simply Sautéed Vegetables #293230 and white rice as the newest member of our regular rotation. Used Tanqueray, and expected not to taste what is supposed to be a tasteless liquor, but definitely noticed its effect on us after eating 2 portions apiece along with a glass of wine. The pepper definitely added some "in-your-face" flavor. Served the shrimp over rather unadorned sauteed onions, garlic, mushrooms and green beans which were atop white rice. The directions could be more specific as to the desired temperature at which to cook, the approximate length of time to fry the garlic, and to cook the prawns (I cooked until pink) and how long to heat after the cream was added. Note: I found out that coriander is also known as cilantro. Thanks for posting, could hardly wait to try this recipe! Made for Fall 2008 Pick-a-Chef.
I think this is my new favorite way of serving prawns. Didn't and won't change a thing.
This is a very tasty recipe. I wouldn't change a thing. Since vodka doesn't have much of a taste, it really does work to enhance the flavour of the few simple ingrediants. I only marinated for about 1 1/2 hour. Next time I'll make just a wee bit more sauce for the linguine. Good job!
These were very nice but we didn't really get a taste from the vodka which was a bit of a shame as it was a reasonably expensive vodka. I made extra sauce and served over coriander fettucini. Thank you for posting.
Excellent prawn recipe! I halved this to make 2 lunch servings, marinating the prawns overnight. The pepper and garlic flavours really come through. Very tasty light summer lunch! Thanks Cook Food Mood!