Reviewed: Nov. 4, 2009

My husband LOVES this recipe... I had to make some changes though... added a T of garlic, halved the parsley, went a little lighter on the thyme and salt, and added a hint of butter and an 1/8 cup of cornstarch/water mixture to thicken it a bit. This is a definite winner for guests and a new family favorite!

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lsmujer25

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Reviewed: Nov. 3, 2009

Easy to make and a hit for dinner guests. I knocked back the pepper and red pepper to 50% of the recipe amounts, and this dish was still very rich and flavorful. I don't think I would like it nearly enough with the full quantities!

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sykeswashington@msn.com

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Reviewed: Sep. 29, 2009

This was amazing! My Husband and I loved it. This will definitely be on a list of things to make once a week or so. I made a few changed tho i did not add the thyme or the basil i did not add the red pepper flakes because my husband hates spicy food. I simply chopped a regular medium size onion sauted it a little in olive oil added the sea food mix and the heavy cream cooked till ready and added the boiled pasta mixed all together on high heat added salt and pepper about a cup of lemon juice and served it!!! it was PERFECT AND LITE so easy to make but tastes like it was hard to make.

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Gianna Petrosyan

Living In: Boca Raton, Florida, USA

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Reviewed: Sep. 21, 2009

Good stuff- there is a modifications to the procedure needed, though. I would recommend adding the shredded cheese in small amounts BEFORE adding the seafood. If you put it in after it gets clumpy, and it's hard to stir without breaking up the scallops. I also omitted the white pepper and added a few dashes of lemon pepper and old bay, which really brightened the flavor. At the end because my cheese was clumpy the sauce didn't thicken very well, so I stirred in a tablespoon of cornstarch dissolved in cold water and let it simmer a few more minutes. My seafood was overcooked at this point but it still tasted fine. Also, I added about a cup of surimi which was amazing I'll definitely be making these changes when I make this again. Thanks for the great recipe!

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Tina C.

Cooking Level: Intermediate

Home Town: Darmstadt, Hessen, Germany

Living In: Parrish, Florida, USA

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Reviewed: Sep. 20, 2009

This tasted really good. After going to two stores, I still couldn't find scallops so I left it out of the recipe. Also, I decreased all the peppers by half and only used a dash of crushed red pepper flakes for kidlet's sake.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Sep. 13, 2009

Unreal! We have used this recipe now for years! Always a crowd pleaser!

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BETH6776

Cooking Level: Expert

Home Town: Lorain, Ohio, USA

Living In: Groton, Connecticut, USA

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Reviewed: Sep. 8, 2009

This was fabulous. I cut the red pepper in half because my family doesn't love the spicy as much as I do. I also used angel hair instead of fettucinne because I love it, and I used langastinos instead of shrimp. I'm sure it's fabulous JUST as specified here but I loved it a lot with the modifications I made too. I'll definitely be making this again!!

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LINDOTY

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Reviewed: Sep. 5, 2009

Oh my - this was fantastic. I left out the white pepper and only added 1 tsp of black pepper after reading other reviews. I only used 8oz dry pasta instead of a pound because I like lots of sauce. When everything was done cooking I combined ALL the noodles with ALL the sauce in one big bowl. After about 5 mins the sauce got nice and thick and really stuck to the noodles well. The flavor was rich nand delicious. My mouth was H-A-P-P-Y!! Thanks for the great recipe. Will make again with shrimp and chicken (my hubby won't eat scallops so I get this batch all to myself.) Yum-OH!

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TMK1

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Reviewed: Aug. 30, 2009

My family of seven loved this dish. I sauted the scallops in garlic butter as recommended (set aside). Then sauted 1/2c. fresh parsley, onions and fresh mushrooms in the same pan and added to the cream sauce. Adjusted salt 1/2t., black pepper 1/4t., crushed red pepper 1/2t. This provided a nice hint of spice. I used cornstarch to thicken and added 1/4c. crumbled bacon. Yum! Added scallops to heat just before serving. I did not add the noodles to the sauce, but served individually. This way leftovers will be more fresh and the sauce will not be absorbed into the pasta. Will definitely make again and try with chicken.

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twinstimes2plus1

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Reviewed: Aug. 23, 2009

I thought this was delicious! I did add 1/2 more cream than it asked for. I love lots of sauce. And one other viewer said to add more scallops and shrimp and I think I should have. I cute the recipe down to four servings. It is FANTASTIC! Will definately make it again.

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wellskitchen101

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Reviewed: Aug. 19, 2009

I just made this dish and loved it! So did my husband. I didn't change any ingredients. I did however let the sauce simmer a bit longer before adding the shrimp. I love it just the way it is!

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MOMK1K2K3

Cooking Level: Intermediate

Home Town: Rathdrum, Idaho, USA

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Reviewed: Aug. 12, 2009

I'm not a big seafood fan at all, I wanted to try scallops and this seemed like a good dish, it was very delicious the fresh herbs made all the difference. I would rate this as a great special event meal. My husband loves seafood and enjoyed this very much.

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Temi

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Reviewed: Aug. 10, 2009

Followed the recipe and it is WAY too peppery as written. It was very good but next time I will probably completely omit the white pepper.

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YankeesJets

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Reviewed: Aug. 10, 2009

Delicious!! Only used 3Tbsp parsely, 1tsp of crushed red pepper, and about half of the white pepper...Still pretty spicy! Made great leftovers!

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Marlo

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Reviewed: Aug. 9, 2009

Awesome! I did only one teaspoon of crushed red pepper and I like stuff spicy but I dont like to sweat while I eat. That turned out to be the perfect amount. I also only did a half cup of parsley becuase I'm not a huge fan of it. It was only two of us eatting it but I made the full recipie. I guess we use a lot of sauce becuase there was only enough left for us to freeze some for a side dish for two in the future. AWESOME DISH!

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Eva

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Reviewed: Jul. 30, 2009

I made this just the other day and it was wonderful. I did cut back on the pepper due to the fact I have younger children-- I used the red pepper but omitted the white and black pepper. I didn't have fresh basil or thyme so I used dried and the dish was still execellent....even the kids loved it!!! I also used more than 1/2 pound of the seafood---cuz they are faves in our house! I also added the juice of 1 lemon and kids and hubby are already asking that I make again

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cookingnurse

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Reviewed: Jul. 30, 2009

If you can grow your own herbs, go for it! Fresh herbs will make the difference here. Go for flat leaf parsley in this recipe as I think it will yield a better flavor. I substituted fat free half/half instead of heavy cream because the calories just weren't worth it. I love my food 5 Thai stars or better but the spice of this was somewhat overwhelming and I wasn't allowed to enjoy the flavor of the seafood. I'd suggest half as much of the black and white peppers or maybe some vinegar to cut the spice. The pairing of the basil and thyme is brilliant! I love the scallops as they take on the spice.. as I mentioned overpowering at times but the aftertaste is somewhat addicting. I went with a half pound of both seafood ingredients and was happy. I would add some minced garlic to this. I was disappointed that the cheeses melded with the seafood and other herbs *creating a coating*... don't have enough cooking expertise to figure out how to avoid this. Allow the sauce to thicken before adding to pasta! tomatoes might be an interesting addition to this but only one or two at most. I'd pair this with some good crusty french bread and a nice dryer white wine. Don't use a wine with peppers... way too much for this! A nice salad consisting of light basil, tomato and basalmic would be great!

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seattlespice

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Reviewed: Jul. 29, 2009

Excellent recipe! I took many of the suggestions from others, added a little more cream, and sauteed the seafood with garlic and cajun seasoning, and added it at the last minute before serving. Also used mozz instead of swiss cheese. Will definitely make this again, only next time i think i'll add some peppers and broccoli.

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erikawadley

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Reviewed: Jun. 25, 2009

Delicious pasta recipe! The sauce is a little on the salty side so don't pour too much sauce on the pasta at once - add to taste. The saltiness, though, is perfect for the thickness of the fettuccine noodles. I added 1/2 a tbsp of minced garlic and a dash of cayenne pepper instead of white pepper to the sauce. Separately, we brined the raw shrimp and scallop in kosher salt water for a few minutes then sauteed the shrimp and scallop in a little bit of olive oil, butter, garlic, and some old bay seasoning with chopped green onions. We later added the sauteed shrimp and scallop mix to the sauce. As other reviewers have noted, if you do not like pepper, this is not for you. My family loves spicy, peppery foods, so this was delicious. The red pepper flakes added the perfect kick.

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lpark

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Reviewed: Jun. 17, 2009

This recipe was delicious! The family compared it to Olive Garden's Seafood Alfredo. I used a bit more scallops than asked for and omitted the white pepper completely. Other than that I used the recipe as is and I was complimented about it all day! I will definitely make this one again : )

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