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This is a great recipe and would be easy to change up however you like.  You could add shrimp, mushrooms, asparagus or whatever you want to make it more hearty.  I did increase the sauce to pasta ratio and was glad that I did.  I served it with a rosemary bread which complimented it nicely.  Will definitely make this again.  It will be even better with homegrown tomatoes in the summer!

By sjshaffer | 

March 2, 2009

We loved it!  I used it as topping for Avocado Alladin, a family favorite that we usually top with sauteed mushrooms.  We liked it even better with these shrimp on top!  Next time I think I will try adding a little white wine as the shrimp cook.  I'll also use them as a stand alone recipe for the Tapas party I will be hosting soon!

By sjshaffer | 

December 9, 2008

This recipe is simply delicious!  It will become a Christmas regular in our house. I had Ghiradelli bittersweet 60% chocolate chips on hand so I used those.  I also used hazelnuts instead of pistachios because I had a bunch leftover from a different recipe.  It turned out great.  The orange peels are kind of a lot of work.  For all the work and the amount of sugar you use, I would double the number of candied orange peels you make and save 1/2 in an airtight container for future use.

By sjshaffer | 

December 4, 2008