I enjoyed the dish, however, I could not find red chilies. I used a Serrano Pepper instead and it was SPICY. Too much for my taste. Next time I'll be much more careful with the recommended spices.

Funny thing though, I didn't know what angel hair pasta was and went into whole foods asking for it, apparently it's a direct translation of Cappellini.

You are right. Angel hair is similar to cappellini and spaghettini. A note has been made in the recipe. Cheers!

Funny you should mention that you couldn't find red chilies Greg. We made this on the weekend for a friends birthday and we also couldn't find red chilies anywhere. We used 1/2 a serrano pepper with the seeds removed and it seemed to be a good amount. I would personally use a bit more next time or maybe serve it with some crushed red chilies on the side for people to help themselves. Cheers!

Does the wine in this recipe really make a difference or would it be okay to not use it? I haven't cooked with wine yet, I wouldn't even know what to look for:) Laura

Indeed the wine will a nice acidic note to this dish. That being said you could use a bit of stock instead if you prefer not to use any wine.

I would say don't be afraid Laura, I know you are leary to use wine with cooking as you have not yet tried it but I encourage you to try it with the wine. Cheers!

hello I want to make this recepy for 8 people, and I dont really know how to cook I just know how to follow recepies, lol, so my question is, do I double everything, like example instead of 3 scallion do I put 6, and so on. Thank you

Indeed, this recipe can be doubled. You would just need to multiply everything by 2. You would also need a bigger pan, or even 2 pans, to properly cook everything, in particular the shrimp, so they are not too crowded, which would cause them to steam. This dish cooks quickly, so would you need to make sure you have everything ready before you start cooking.

My advice, if you say that you do not how to cook, would be to practice this dish a few times before attempting to make it for 8 people as this dish requires some timing on the cooks part. Another suggestion would be to cook something else. I am not sure that this would be my fist pick for a party of 8 as everything needs to be cooked last minute. When I am having a dinner party I choose dishes that can be mainly cooked ahead of time, such as braised dishes etc. Even a spaghetti and meat sauce would be easier as at least the sauce can be made ahead of time. Hope this helps. Cheers!

I am planning to make this recipe this week, and noticed in your notes that you recommend using 5 or 6 ounces of pasta. Would that be dried pasta or fresh pasta. Are they interchangeable by weight?
Thanks for your help.
-Nancy

The recipe has been updated to indicate "dried" pasta. Dried and fresh pasta are not interchangeable in terms of weight.

If using fresh pasta, 1 pound will serve 3 to 4 as a main.
If using dried pasta, typically, 1 pound will serve 8 people as a main (2 ounces per person). Cheers!

I prepared this dish as an entree this evening! It was fabulous! Very light and tasty. My husband said it was one of the best shrimp dishes I've ever made.

I couldn't find red chilis, so I used a whole serrano, then spinkled a little shredded parm on top! Fantastic!

I've tried making this a couple of times and overall, it turns out pretty good. The question I have is, when I heat my stainless steel pan to the proper temperature (using the water test :), the garlic tends to brown almost instantly. My assumption is that the pan temperature needs to be lower in this case? Just wondering if there's a trick here that I'm missing.

Yes, you may have to lower the temperature a bit; however, this is a very fast dish, so you'll need to make sure all of your mise en place is ready and that you move quickly. You may not need to wait "30 seconds" after adding the garlic. Good that you are practicing. Cheers!