travlin'granny

I hate to change recipes but had no cream so used milk as suggested. Also used whole wheat flour since that's what I usually use in recipes. We thought it was moist, tender and excellent flavor thanks to the cider, allspice and nutmeg. The sauce also complimented the baked sweet potato and I thought that rosemary made the perfect garnish since our veggie was a salad on the side. Gotta get that color on the plate! I took the 1st photo posted of this dish.

Like most others, I tweaked a bit. It needed more oil to stir-fry and I used less of the basil than called for. Wish I'd had a red pepper as the photos would have been more colorful but since I cut the recipe in half, I used one yellow pepper with some green on it. We liked this and will make it again during the summer months when most of the vegetable and herb ingredients are fresh from our garden. Note: I used the raw shells from the shrimp to flavor the pasta water - remove before adding the pasta. Kicks up the flavor!

We prepared this last night with grilled Italian Sausage and whole-wheat sourdough rubbed with garlic and olive oil drizzle then broiled. My husband said he thought we were at a high-end restaurant in Italy! It helps that we grow fresh herbs, too. The 2nd photo is my husbands' actual dinner plate.