By raisdbywolvz on September 17, 2007
Photo by Pam-I-Am
Photo by Pam-I-Am
"This is a simple yet elegant pasta dish, perfect for a romantic evening. It's rich and decadent, but you deserve it."
Serving Size: 1 (405 g)
Servings Per Recipe: 2
"I added chicken to this recipe. I used diced tomatoes and onions. I left out the pine nuts too. This recipe has an AWESOME flavor. I had trouble getting it to thicken up, so I made a little bit of a rue with flour and water and it turned out just right. The family loved it and I will definitely make it again. Thank you for sharing this recipe with us!"
"This is a delicious and forgiving recipe. I'm allergic to pine nuts so omitted. Only had about 1/3 cup of cream but I substituted with whole milk. Added a pinch of red peppers to the sauce. Delicious. I will definitely make this again. The flavor of the fresh basil really came through especially since they were not overcooked. Thank you."
"Wow! This is a wonderful dish. I did use half-n-half (to make it not sooo rich) and added some spinach I had leftover but otherwise followed the instructions and will definately make this again. Putting this in my Favorites for 2011. Made for Think Pink Cancer Awareness 2011."
"This is addictive! Has a restaurant flavor, just what I was looking for. I used fat free half and half for mine and a cut up tomato. Made enough for about four people."
"Wonderful flavor to the dish. I also added Spinach and additional Shrimp. I felt the sauce is a bit too heavy for me due to the heavy cream so I wouldn't mind trying this with a lighter cream next time but overall a great recipe."
"Excellent recipe. Easy to prepare and my entire family loved it. The only change I made was the addition of fresh spinach because the garden is proving to be bountiful this year. Thank you for a nice and easy addition to the regular rotation. I also like how versatile it can be."
"I didn't have shallots, so I used onions. No grape tomatoes, so I used canned diced tomatoes. I also added 2 tablespoons of tomato paste to thicken the sauce. This is a rich and delicious dish!"
"I made a few changes and lightened it up a bit. I used whole wheat spaghetti, white wine instead of vermouth, amond milk instead of cream, added a handfull of arugula and about a tablespoon of low fat cream cheese to make the sauce creamy. I left out the pine nuts since my husband doesn't really care for them. Tasted like something you'd get in a restaurant....great dish!"
"So good my ex-boyfriend asked me if I'd ever marry him and insisted on paying me for dinner (no, 'dessert' did not come with!). Made a few changes: whole wheat pasta, toasted the pine nuts, added spinach (whenever i can sneak it in I do), etc. Very delicious. I impressed even myself!"
"Very tasty pasta dish! The flavour of the vermouth really comes through nicely in the sauce. I replaced the heavy cream with extra light thickened cream to cut the fat and served over gluten-free spaghetti. Yum! Thanks raisdbywolvz! Made for PAC Fall 2008."
"This was a great dish. I felt like a great Italian restaurant chef! My family was nuts about it. But, the recipe calls for way too little shrimp. I used 1.2lb of large (#20) shrimp and it was just right. I may have added too much dry wine (vermouth) so the recipe was a little bitter. To offset, I sprinkled about two tablespoons of sugar over the final mixture. Lastly, make sure you let the final mixture cooks on low for quite a while. It takes a lot of time to get the sauce to thicken the way it needs to be. Lastly, I might have added a few scallops if I had them."