Make pasta night exciting again. Here, hot red pepper flakes and garlic add punch, while the lemon and mint brighten the shrimp and vegetable mix.
Recipe provided to Filippo Berio by Chef Mary Ann Esposito
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Quite tasteless. Only after trying the recipe did I notice that it wasn’t published in FC.
Too much pasta and too little of everything else. What a waste of of good shrimp! Next time I'll use an adaptation of the Chopping Board Pesto in Splendid Table's How to Eat Supper.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?