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Had this at a friend's house last night...AMAZING.
Although I changed a few things, my family and I really enjoyed this recipe, even my pre-teen who really doesn't enjoy tomatoes.
It took me a little work to find the pernod. I had to go to a specialty liquor store, and WOW was it expensive ($65 a bottle in fact) so I had to use Linie which I researched to be a not so shabby runner up. My modifications were:
1. I used fresh heirloom tomatoes that I peeled. 2. I tossed in bow-tie pasta before adding the shrimp and then I baked it, and I added diced yellow bell peppers when I saute'd my garlic & fennel. The taste was fabulous, and as always with Contessa the fresh ingredients do all the talking. I'm big on spices but with Contessa the flavors just work in harmony.