Comments on: Instant Pot Shrimp Fra Diavolo with Penne

By: Sandy Ryan

Sandy Ryan — Sun, 16 Aug 2020 17:35:37 +0000

In reply to Barbara Schieving. Barbara, I appreciate your quick response. Thank you!

By: Barbara Schieving

Barbara Schieving — Sun, 16 Aug 2020 17:25:39 +0000

In reply to Sandy Ryan. Hi Sandy - you can use 1/2 bag of 16 ounce pasta. Just make sure the pasta is submerged in liquid. Enjoy!

By: Sandy Ryan

Sandy Ryan — Sun, 16 Aug 2020 17:04:36 +0000

The recipe calls for 1 cup of brown rice penne pasta. That doesn’t seem like enough for 4 servings. Is that correct? Do you use a 1 cup measuring cup? I would think you would use 1/2 bag of the 16 ounce pasta. Thank you!

By: Barbara Schieving

Barbara Schieving — Wed, 20 May 2020 14:44:08 +0000

In reply to Deon Sagers. Thanks Deon - glad you and your family loved this recipe.

By: Deon Sagers

Deon Sagers — Tue, 19 May 2020 21:52:25 +0000

This recipe was a true-blue homerun with our crowd! Like many others, we made a few changes: we used chicken stock instead of the chardonnay and switched out the penne for fettuccini. We also used precooked frozen shrimp and added that toward the end. This recipe did not turn out soupy at all, and the flavors were deep but not overwhelming. I printed this out and put it in my recipe binder because it is a definite keeper for us!

By: Barbara Schieving

Barbara Schieving — Mon, 18 May 2020 03:16:35 +0000

In reply to Scott J Kleinschmidt. Hi Scott - thanks for the feedback. Often when pasta is a little soupy, you can just let the pasta sit for a minute or two and it will absorb the excess liquid. What brand/type of pasta did you use? What size shrimp did you use?

By: Scott J Kleinschmidt

Scott J Kleinschmidt — Sun, 17 May 2020 23:13:58 +0000

Decent flavor. Shrimp was overcooked. And, it was soupy.

By: Karen Lee

Karen Lee — Tue, 12 May 2020 13:28:35 +0000

In reply to Pam.

Hi Pam,
This is Karen, the cookbook author. Thank you for making the recipe and giving us your feedback! I mistakenly gave Barbara the wrong direction about the oil. Eeek! The cookbook has the right ingredients and direction and it was my mistake for sharing the wrong info with Barbara. You don’t need to ‘divide’ the oil and yes, 3 tbsp is what I used since the recipe needs a “bit” of EVOO flavor so I used 3 tbsp. But you use it all at once. Glad you enjoyed the recipe with your tweak!

By: Pam

Pam — Tue, 12 May 2020 05:31:36 +0000

In reply to Pam. Oh and BTW it was NOT soupy at all.

By: Pam

Pam — Tue, 12 May 2020 05:30:00 +0000

First of all, thank you very much for the recipe it was ABSOLUTELY delicious. As everyone always does I did make some minor changes, using a 15 oz can of tomato sauce instead of diced tomatoes, dried parsley and basil instead of fresh (1 tbsp + 1 tsp) and cut back by 1/2 on the pepper flakes and used regular penne. Even with the changes it was very good and easy to make. My question is in the recipe it says 3 tbsp olive oil, divided in the instruction it said to use 1 tbsp to saute garlic and onion but I read it 3 times and cannot see where the other 2 tbsp are added. We didn’t miss it so I’m not worried about it, just curious or am I going blind too? Thanks again, this will definitely be a recipe that will be repeated in our house and passed on to others in the family..