Serve this delicious seafood sauce over pasta or rice with a bottle of red wine and some crusty bread for a fantastic and impressive dinner.
I've actually been making a very similar recipe for about 18 years. It was actually taught to me by my landlord at the time. He was from Italy and this was one of his specialties. Unfortunately, tomatoes are lousy this time of year. I used good quality canned. I also tossed in some Italian seasoning. I served it over angel hair pasta, a favorite in my house. - 26 Mar 2008 (Review from Allrecipes USA and Canada)
Not bad, but needs some jazzing up. A little weak in the flavor department. I prepared this a little backwards from the recipe directions, first sauteeing the shrimp just briefly in olive oil, then adding the garlic, and finally the tomatoes, basically just long enough to heat them, not cook them to death. To finish I added fresh chopped parsley (this definitely needed that punch of color) and swirled in some butter and some of the pasta cooking water to make a luscious, velvety sauce. Served this tossed with angel air pasta and garnished with a few piquant caper berries. - 25 Apr 2010 (Review from Allrecipes USA and Canada)
Didn't have tomatoes, so used ordinary pasta sauce instead. Excellent over pasta shells with small bits of broccolli - 03 Dec 2005 (Review from Allrecipes USA and Canada)