A little bit more work than standard meringue, but almost impossible to over beat or ruin.

Reviewed On: Aug. 2, 2008

I can't quite put my finger on it, but something wasn't quite right with the flavoring for my husband and I. Made exactly as the recipe said, and we thought it was okay, not great. Will keep tweaking the recipe - my first thought is a little more sugar, a little less paprika, and maybe some cayenne pepper?

Reviewed On: Jul. 18, 2008

My husband took the leftovers to work and everyone asked him what restaurant it was from. Excellent made as directed (I didn't think it was too spicy, but that's all relative), also good subbing fat-free half & half for the cream to cut fat/calories. Also good with all shrimp, or shrimp & chicken, or just chicken, etc, etc. I change things up a bit - add 1 clove of minced garlic (no pasta recipe is complete in my book without garlic) and I cook the scallops/shrimp separate and then add to the sauce at the end of cooking. Also good with added sauteed mushrooms and/or bacon.

Reviewed On: May 7, 2008