Suggestions for a shrimp and pasta dish - red or tomato-based sauce preferred!
Hi all, I wanted to make a simple pasta with lobster, tomatoes and a bit of cream. The lobster were a bit too much for me so I went with shrimp instead. I would like to know if anyone has suggestions for me - should I just prepare as I was going to with the lobster. Also, has anyone ever cooked pasta in diluted fish stock? Thoughts?