Great Recipe!! Prepared it last for me and my boyfriend. Only thing I will not use for the next time I make it is the red pepper. It came out a bit spicy for us.
Fantastic!!! I dont like spicy at all and this was not overly spicy ..just perfect! Only thing i did differnt is make a sauce of the butter and used half cream and half,half and half and simmered till thick with juices from the shrimp..i actually ladled the shrimp out of the sauce first with my skimmer and then when sauce was thick poured into shrimp and added mozzerella cheese and parm ...omg...very creamy and good! ...Thank you..Great Recipe!
So quick, easy and tasty. A tad rich, but who cares when it's delicious. I let my shrimp marinate for a few hours and they were great. I also ran out of half and half, so I substituted heavy cream and a splash or so of milk to make a cup. It turned out great. Additional note: the second time I made this, the shrimp only marinated for 20 minutes tops. They didn't have the flavor like when I marinated them for hours, but they were still very good.
This recipe is delicious. Keep up the good work!
WOW! This tastes just like the dish we get at our favorite seafood restaurant. The only thing that I did different was that I added a can of lump crab meat and that was the icing on the cake. Will definately make again, thanks for posting.
I omitted the pasta and incorporated the marinade and shrimp with 3/4 cup of butter. Then sauteed all until shrimp were cooked, divided into individual serving bowls, and sopped it up with slices of French bread (escargot style). Tasted great!
So good! I added extra peper flakes, and used fresh parsley. Can't believe how quick it is to make! Thanks!
Its good when you eat it piping hot. Pls. double the sauce as it dries out quickly. good recipe.
we love this! Just enough heat and the shrimps taste wonderful!