My shrimp pasta – called “seafood pasta” at the house – has been a dinner staple for several years. I make it using the same methodology as my chicken alfredo recipe…but with seafood.
For the pasta, we’ve been using De Boles penne pasta, mostly because we haven’t found any other brand of rice pasta in our local markets. It’s not bad, but it is really hard to get a good, consistent level of tenderness. If we happen upon any other brand I’ll be sure to pass on the results.
The Domestic Man 