Total TimePrep/Total Time: 25 min.
I bet most of the "no flavor" reviews used reduced sodium broth. This ain't a healthy dish, folks. It's pasta.Tips: Use stock instead of broth, and make sure your wine is *dry*. Pan fry your shrimp in their shells, simmer the shells in the sauce, and finish your shrimp with butter. Don't add your shrimp until you're plating or they'll turn to rubber. Simmer the sauce longer than the recipe calls for - it needs more time for flavors to meld and for the sauce to develop body.The consistency won't be like an alfredo or tomato-based sauce. It's a wine sauce. Toss your pasta into the sauce at the end and let it rest for a minute before serving. The pasta will soak up most of the sauce.And salt your pasta water! It should taste like sea water. This is your only chance to season your noodles, and 90% of the bland pasta dishes you've eaten were probably bland because the noodles were never seasoned.
This dish really needs more flavor and the sauce was not a sauce. It was way too thin for our liking.
I found this recipe far from bland! All I did to increase its flavor was to add a bit more salt (sea salt, to be precise) and I used about 1/2 tsp of red pepper flakes. That was a tad too much for me, but for pepper lovers it would be fine. As I prefer a bit thicker sauce, I used a little more cornstarch.
This turned out great. I didn't find it bland, but I added salt in with the shallots and made sure they caramelized a bit and deglazed the pan. I would not find pepper appropriate for a piccata.
Will not be making this again. It barely had any flavor at all.
I wondered why one reviewed pronounced it 'bland' because it has the right ingredients to be anything but bland - then I noticed the problem. Not nearly enough salt and no pepper at all. Need salt to taste, black pepper, and a dash of cayenne. Also, a touch of Sherry is always great with seafood, so I added about a jigger. It was delicious. Just be careful not to overcook the shrimp.
Love it and I usually do not like a lot of lemon juice.
Wonderful quick and easy dish. The pasta took the longest to cook. Perfect paired with the asparagus. Leftover pasta and ingredients were later sauted up with some Portabellos and was just as wonderful. Great alternative for vegetarians.