excellent recipe! I used frozen shrimp and scallops and it helped thin out the sauce a bit.

ABSOLUTELY WONDERFUL, I thought I must have been in a 5 star restaurant. I cut back on the heat by adding only 1/2 teaspoon chilli flakes (crushed) and 1/8th teaspoon pepper. I used 600 mls of cream so I thickened it slightly with some cornflour at the end. PERFECT. I served with mushroom tagliettele. Thanks for sharing - a sure recipe for a fancy dinner party, guaranteed compliments.

This was a fabulous recipe. I changed it up just a little - used chicken instead of scallops, added some fresh mushrooms and broccoli....oh yes, and used mozza instead of swiss. Could have used just a touch more moisture - I think one of the other reviewer's suggestion of adding a cup of milk together with a bit of cornstarch would make it that much better. But either way, excellent recipe. Oh yes, one other thing - not as good leftover so if you don't need such a big amount, I'd half the recipe.

This is one of my all-time favorites. I make it for company and have never had leftovers. Delicious!

WONDERFUL! We loved this recipe. The only thing that I changed was used less red pepper flakes. Very impressive meal for special occasions.

Thought this was great, just as it is!

Excellent recipe, not for the timid, a bit spicy. Will make again soon. Added Calamari and broccoli to the recipe, along with Scallops and Shrimp.

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.

We like spicy food but this was REALLY hot. It is also a very heavy type of meal between the pasta, cream and cheese.

I LOVED THIS!! our favorite restraunt , outback steakhouse, has a pasta dish that we ALWAYS get everytime we go there, that they call TOWOOMBA. this was the closest to that dish. i did add mushrooms like they do, the only thing really missing was the crawfish, but you almost dont even miss it. very very good. i actually made this two weeks in a row.

I learned my lesson. DO NOT buy cheap fettucini and don't over cook the seafood. I would add more spices next time.

So great!

I made a couple of modifications. I added about two cups of sliced mushrooms to the mix, substituted one-and-a-half teaspoons of cajun seasoning for the mix of salt and peppers, and cut the cream (by about half) with non-fat evap milk. We probably could have stood a BIT more heat, but it had a very pleasant "bite." All in all a very satisfying, somewhat decadent dish....

This is just awesome!!! Easy and delicious! Sauce is not heavy at all so it is not heavy like alfredo sauce. You can sure impress your guests with this dish. Forget about going out to eat. This is a keeper!!! Thanks.

OH MY GOD, this is SO good!! I've already made this recipe twice in 2 weeks! I did make a few changes: used dry herbs (parsley, thyme, etc.) since I already had them on hand, used mozarella instead of swiss cheese (hate it) and used andouille sausage rather than scallops (hate them). The sausage gave it a more Cajun feel as well. It was delicious!! My boyfriend LOVED it so much he bragged about it to his coworkers and let them try some - they loved it as well!! I will be making this again and again and again!

This is one of the best pasta recipes I have ever made! Excellent. My husband thought it needed garlic because he likes garlic on everything. But I thought it was just right.

Word to the wise- If you back off on the heavy fat creamy cheesy ingredients back off the peppers too!

Made this for dinner last night and everyone loved it! I used fat free 1/2 and 1/2 instead of the cream, dried thyme instead of fresh, vidalia onion instead of greem, and bow tie pasta instead of fettuccine(what I had on hand). I had leftover cooked shrimp from shrimp cocktail and I added these in the very last minute after the sauce was made so they just heated through...didnt want to make them rubbery. I did sautee onion,garlic, and diced green pepper in a little evoo. That combo to me is in a lot of Cajun dishes so I used that as my base for the sauce. I also added 4oz. of cream cheese to make it a little richer since I used the FF half and half. My biggest addition was to add quite a bit of Cajun seasoning. It really kicked up this dish. Will make again. Thanks!

Very creamy and very rich. I used a dash of garlic salt to make it feel more Italian. Otherwise, I liked the spices. I also used baby scallops. yummy