Shrimp in Rundown Sauce With Cavatelli

Beautiful velvety sauce from this recipe; absolutely gorgeous dish. A showstopper yet easily made.

Made this tonight. It needs heat so we supplemented the dish with some Choula hot sauce. I did add three cloves of chopped garlic to the 6 scallions I used and used basil as my herb. I did just squeeze the lime over the dish, and we are happy campers. Very nice

I used shrimp with the heads and during the shelling process removed the heads to add to the sauce. It added so much delicious shrimpy flavor.

The end result was ok but it was time consuming and dirtied a lot of dishes - not sure I would bother making it again.

I made with 1 lb shrimp and ½ lb pasta - very nice proportions for 2 people. I added ¼ tsp of a homemade ghost pepper sauce a friend made. It was perfect. It wasn't noticeably hot, but after a few bites my mouth was pleasantly warm and happy.

loved this recipe! made a couple of tweaks: 1. I added a little sugar as the sauce simmered for a bit of sweetness and balance, and it was great! 2. I am usually a huge citrus fan, but found the lime at the end sort of distracting 3. next time i am going to give the shrimp a rough chop, so that it incorporates into the sauce a little better.

This was quite delicious. It’s a bit labor intensive so it’s not really something that I would make multiple times a month, but it’s well worth the effort. It definitely needs some heat, so next time I will be adding quite a bit of red pepper flakes, or if I’m feeling really adventurous some scotch bonnet peppers. I think the lime zest and lime juice at the end set this dish over the edge. I didn’t think the herbs at the end were necessary, so I’ll probably skip that step next time.

I followed the recipe exactly except for halving it (proportions were the same). Really wanted to like it, but it was incredibly bland. Far too much work for very little flavor, IMO.

What kind of coconut milk should be used?

Made this largely as is, other than a few minor tweaks for preference (more ginger/lemongrass) and added some rainbow chard. Was really impressed with how much flavor came out of the shells so quickly. Next time will probably use a little more coconut milk and let it simmer and cook down even longer.

I mean wow. Just wow.

As noted by several others, there was no further mention of the saved cup of pasta water; and the "conversion" of the initially-mentioned large Dutch oven into a skillet (the photo helped with that!). Just eyeballing the reducing volume of liquid (including the ¾ cup of added water), I ended up with about 1¾ cup of sauce after sieving out the shells, etc. The other confusion (for me) was the direction to use 1 lb of dry pasta. I opted for 2 cups of dry pasta--16 oz--which weighed about ½ lb.

Excellent, made exactly as described. Our family likes a bit more kick to food, so at the table we added Cholula. I sprinkled some chili pepper flakes on.

Really enjoyed this. Adding chopped chard to the sauce just before the pasta and shrimp worked well. I didn't find that the shrimp overcooked. Peeling shrimp and then straining out the shells tipped this over into a little bit of a project dish for me; for a weeknight, I'll try to cheat by using peeled shrimp, reducing some clam nectar with the coconut milk, and just picking out the lemongrass instead of straining. I like the idea of adding a habanero or bird's-eye chili to the sauce.

Echoing others, I would not describe this as “richly flavored.” It was a pretty bland sauce. Probably could have benefited from a large amount of salt. I managed to simmer it down to a nice creamy texture/body, so I wouldn’t say it was thin. I served it over jasmine rice instead of pasta at the request of my family, and I kept expecting it to taste like a Thai curry and kept being disappointed.