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I made the pasta recipe last night and I was disappointed. The pasta was way to dry and there wasn’t nearly enough shrimp. 1. If you make only change, I would decrease the pasta to ½ lb. only, or, 2. Increase the shrimp to at least 1 lb. and, 3. The half & half looked as if it starting to clabber (?maybe because of the lemon juice?) even without simmering so the next time I will either use a cup of ricotta or perhaps a white sauce. 4. Increase the amount of sauce to 1 full jar (24-25 oz.) of tomato sauce. Optional changes: 5. Sliced Kalamata olives, about 6 and about 6 medium mushrooms, sliced or quartered. The good thing about this recipe was a nice hint of lemon in the overall sauce. It was very pleasant. I will try it again with these changes. BTW, How much tarragon did you intend to use, 2 tbsp. or 2 tsp?