Kat - Mario Batali has a few versions of Shrimp with Limoncello, some with pepper flakes and some without. I think we originally did the Bruschetta version (adding a pinch of pepper flakes) as an appetizer for a party. Since then we've combined them (adding more pepper flakes) and just wing it and make extra sauce if we want to put it over pasta for a meal. Looking at the food network recipe, I also see how many technique changes we made. The most important (to us) is probably taking the shrimp out when they are done and then finish the sauce. Overcooked shrimp yuk. While whole shrimp are a pretty presentation, I often cut them into bite size pieces while the husband finishes the sauce. They get dumped into the sauce & pasta and warm up again.