This was delish. I added salt, pepper and capers, and reduced the Parmesan cheese by about half. The shrimp went beautifully with brown basmati rice and sauteed baby portabello mushrooms and caramelized onions. Great flavors!
Delicious and easy! Made this as part of a seafood dinner in the RV. Great flavors. And the leftovers (not many :) )were great cold, the next day. Made for Spring 2008 PAC.
I really enjoyed this, and definitely plan on making it again, but I'm afraid I did make a couple of changes, to make it more of an italian style salsa verde: I mashed the garlic, parsley and olive oil with a couple of anchovies, a bit of mustard, capers and lemon juice. I served the shrimp and sauce with linguine