A deliciously quick and easy prawn pasta dish that makes a nice change of pace for midweek. Prawns are tossed with vermicelli here, but almost any pasta works a treat. You can also serve this with rice!
A little different than my on version. A step up. I recomend if you wish to cut the fat to use half the butter and a quarter cup of olive oil. The oil also helps to keep the butter from burning. - 23 Dec 2000 (Review from Allrecipes US | Canada)
This is a very tasty but simple recipe. I had some frozen, cooked jumbo shrimp in the freezer, so I just used those and cooked them until heated through. If you use the full amount of wine, you will need to reduce it to about half to achieve the best flavor and consistency. Also, I wanted a more intense garlic flavor, so I made the garlic butter a day ahead and added a pinch of salt. I also added 1 cup broccoli and 1/4 cup freshly roasted red peppers to the pasta to make this a one dish meal. I will try adding asparagus next time. - 24 Jun 2003 (Review from Allrecipes US | Canada)
Just read some of the reviews...how can reviewers say they did not like the recipe when the reviewers change the recipe. You can't review an opinion if you don't make it correctly. I followed a few of the reviews that said the wine was too much. I cut back on the wine and it was wonderful. I only use whole wheat pasta for health reason. Found it to be pretty good. - 09 Nov 2006 (Review from Allrecipes US | Canada)