By Kay Demonbren on April 20, 2004
Photo by ~Nimz~
Photo by ~Nimz~
"I got this recipe from the Olive Garden website. I'm not a big fan of capers, so they were omitted, but I didn't want to change the original ingredient list. This stuff is incredible! You may be tempted to try a different type of pasta, but I believe to achieve the proper delicate nature of this dish, you need to use the specified angel hair pasta."
Serving Size: 1 (356 g)
Servings Per Recipe: 4
"Again, this came to me from community when I asked for non-tomato pasta sauces. Wonderful. I had no leftovers & made it exactly as described. This will be on my "keeper" list & I will share it with several friends! Thanks to all who suggested it to me on Community. It was to die for! Cathy"
"This is one of DH's favorite pasta sauces! We like it as written, but we've also found (through occasional necessity-based substitutions) that the sauce is really good with extra capers mixed in or Meyer lemon juice instead of regular, dry vermouth works just fine in place of the white wine, and it goes quite nicely over lobster ravioli with some crabmeat mixed into the sauce too. Just a tip, though -- if you're looking for a sauce with just a hint of lemon, this isn't it. The lemon flavor is pretty prominent in this sauce. It helps cut the richness of all that heavy cream, though. Definitely a keeper, thanks for posting!"
"This was a great sauce, I did not use shrimp, I used halibut cheeks, but agree with either one the fish should be removed while the sauce reduces. The sauce is lemony- I love that- and the capers give a salty bite that is quite nice. Will make again."
"I made this but used extra wine, garlic, parsley and capers and a full 12 oz box of angel hair pasta. It was wonderful and easy!! Would recommend not only using more of ingredients I listed but also adding more lemon...needed just a little more zing. It was great anyway!!!!"
"Liked it. Liked it a lot. Didn't LOVE it, because there just wasn't enough of the lemon or the wine or the capers or the garlic. We had a lot leftover, and when I reheat it, I'm going to add more of each of those. I think I WILL love it then. A lot of Parmesan cheese is also nice with this."
"This was very rich and flavorful with some changes. I added a little less than 1/2 pound of bella mushrooms and didn't add the shrimp until the end of cooking. I think if you are using medium shrimp, it only takes a couple of minutes to cook them. If I would have added as directed, they would have be rubbery. I also added some red pepper flakes to spice it up a bit, otherwise I think it would have been very bland. Added lots of fresh ground pepper too. Very nice recipe with the changes mentions. Thanks."
"This has become my go-to recipe for special dinners. The only change I make is use spagettini #9 instead of angelhair pasta. The spagettini is about 1/2 way between angelhair and regular spagetti. I also steamed sugar snap pea pods and added then just before plating the dinner. By the wat, tonight was our 49th anniversary. Thanks Kay for an easy and delicious recipe"
"This makes a lovely, fast and easy entrée. The sauce is creamy, rich, and full of flavor. I made this recipe as directed. I garnished with fresh parsley which added to the visual appeal. You might add red pepper for more color too. I recommend this recipe without reservation. Thanks, Kay for another super recipe. "