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
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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.
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