7 Reviews

Oh yum! This was a tasty, easy recipe that made for a lovely summer supper. I subbed bow-tie pasta instead of linguini. After 8 years of being posted, I'm glad I found it - thanks, Paula!

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Linky July 11, 2011

Wow! This dish is one of the reasons why I could eat pasta everyday. I misread the ingredients, thought it was 1-2 tsps of crushed red pepper, so I used 1 teaspoon instead of 1/2. Turned out great! Can't wait to try this with fresh tomatoes instead of canned. Made for ZWT5

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TheGrumpyChef June 12, 2009

Lovely Mediterranean flavored pasta with all my favourite things in it. Yum!

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rosslare February 05, 2008

Insanely delicious! I have always cooked pasta using rich white buttery or garlic sauces so switching to more of a tomato base was new. The flavor is so rich and delicious! This tastes like a gourmet dish... something from a famous Italian restaurant! I used sun dried tomatoes packed in olive oil, and replaced the shallots with chopped red onions. I will definitely make this again. Thanks so much for sharing this.

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silver282 October 11, 2007

Mean Chef, this dish exceeded my expectations. I added a bit more feta and served it over lemon pepper pasta. The fresh basil from my garden took it over the top!

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keeney July 30, 2005

Simple to make and delicious. I made no changes. Next time I'll add some white pepper to add to the heat.

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sugarpea October 07, 2004

Terrific combination of flavors! I added (even) more garlic than called for, and more red pepper as well. For my part of the recipe, I used green spinach fettuccine, but used regular for DH. We loved this--very Mediterranean flavors. Thanks Mean!

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spatchcock September 18, 2004
Pasta with Spicy Shrimp and Sun-dried Tomatoes