The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 26, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 17, 2009
I left out the white pepper and used 1 lb of frozen shrimp instead of .5 lb of shrimp and scallops. I also let the sauce simmer for about 10-15 min before I added it to the cooked pasta to let it thicken a bit more. Delicious!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 15, 2009
I cut down the pepper substantially and it was still too peppery, which over powered the rest of the flavor! Unfortunately I will not likely try this one again.
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Cooking Level: Intermediate

Living In: Antioch, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 9, 2009
My HB and I loved this dish! It had a nice kick to it which we really enjoyed. I made a few changes because it was what I had on hand. I used dried basil, thyme and parsley. Used I white onion, decreased the salt and pepper to 1 t., used 1/4 crushed red pepper and 1/4 t. ground white pepper. I added some garlic powder and a can of mushrooms. Will definitely be making again, but I will try fresh spices next time. Great recipe.....
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The reviewer gave this recipe 2 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 8, 2009
I like spicy food, but this was way too much for me! When I saw how much pepper the recipe called for, I decided to cut it down to about 2/3 of what it called for, and I still had to add extra milk to cut down how spicy it was, and when I ran out of milk I was adding white wine in an attempt to make it bearable. I couldn't even taste any of the fresh herbs or cheese I had put in.
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Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 5, 2009
It was good. I made in for my boyfriend who is from New Orleans. Calling it "Cajun" is a stretch but it was a good pasta dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 4, 2009
This dish was great, and so easy to make. I'm sure the dish would good just as it was posted but, like everyone else, I had to add a few things. I got the idea of adding mushrooms and green bell peppers from a review and sauteed them with the chopped green onion before adding them to the sauce. I also added salmon (grilled first) and used cave aged gruyere cheese instead of swiss. It took about 35 min to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 28, 2009
Came across this recipe when searching for something to do with the scallops and shrimp in my freezer. This recipe hit the spot! A few modifications (out of necessity for what I had on hand): Monterey Jack instead of Swiss, all dried herbs instead of fresh, used minimal pepper to satisfy the kids, and I added a bit of garlic while sauteing the seafood before adding it to the sauce when the sauce was ready. Next time I will try to have fresh parsley on hand and will definitely try with Swiss, though the Jack cheese was great. This was very rich, so perhaps half and half would be just as good, but not so rich. Thanks for the inspiration!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 15, 2009
This is one of my household's favorite dishes. I would recommend, however, to add a little less pepper than the recipe calls for. I usually skip the white pepper altogether and only put about a tsp of crushed red pepper in. It is still a very spicy and flavorful dish.
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Kim

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: May 12, 2009
We halved the pepper as others suggested, and cooked the seafood separately in 1 tbsp olive oil with 1 tbsp cajun seasoning and then added it at the end. It was still on the outer limits of spicy. We decided to splurge and use the heavy cream, but it was so rich I think we would have enjoyed it more if we'd used half heavy cream and half milk. It wasn't bad, but I doubt I'll make it again, which is too bad because it sounded really amazing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 5, 2009
Yum Yum! My husband picked out this recipe for me to make. It turned out great! Thanks for the recipe. I will make this again.
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Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 1, 2009
I'll give it 5 stars because it was easy, tasty and my husband absolutely LOVED it. He felt it was restaurant-quality. I did an ingredient search with shrimp/scallops/pasta and it was the best choice provided. However, I didn't have all the listed ingredients so I made a couple substitutions very common in the reviews. 1. I admit, I halved the pepper level right off the bat. To me, it was "mild" and my family felt it was "medium" spicy. So, a good balance for most people I'd say. 2. I used 1 cup cream and 1 cup half-and-half. 3. I added garlic and splash of white wine. 4. I didn't have any fresh herbs on hand so used the equivelent of dried herbs. So, basically the same (haha!). VERY tasty!
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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 1, 2009
I loved this recipe ! I used dried basil and tyme because I didn't have fresh on hand also added 2 cloves of garlic minced and 1 teaspoon of cajun spice . I love seafood so I added 1 extra cup of shrimp . I also used mozorella instead og swiss . MAKE SURE YOU ADD SEAFOOD LAST . You don't want to over cook it .
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 14, 2009
Instead of heavy cream, I used fat free skim milk. I cut down on the salt and peppers (it just seemed like a lot). This recipe is really good.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 31, 2009
I liked the flavors in this but it didn't quite work out for me. I used bay scallops (the big ones) and shrimp (pre-cooked) and I sauteed the scallops in olive oil with garlic, green onions and a diced red pepper, separate from the sauce ingredients. However, I only browned the sides of the scallops, did not cook all the way through. Meanwhile I made the sauce in another pan - I used light whipping cream which may have been a mistake - probably should have used the heavy. The recipe says that it should simmer for 7-8 minutes but really I think that is too long - it should be only about 5. I cooked the scallops the rest of the way through by adding them to the sauce and then added the shrimp at the last minute just to heat through. I did find the dish to be very salty. I had added a pinch of Old Bay seasoning (celery salt, paprika, peppers) but perhaps a little bit too much. I did not add the white peppers to the recipe as other reviewers said that takes it over the edge, heat-wise. I'll try this again - with heavy cream, simmering the sauce at a lower temperature and with less added sauce. I served it over whole wheat penne. BTW -the fresh basil in the sauce is key - gave it a nice flavor.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 30, 2009
I joined allrecipes simply to be able to review this amazing pasta! I have used a lot of recipes from here, but never felt compelled to review any. This pasta is out of this world. I used cayenne pepper (it's what I had on hand), used all shrimp, added one garlic clove, cut back on the parsley, used 1 1/4 cup of the whipping cream and 1 cup of half & half. I may try it with some milk next time to bring the fat down. I didn't use any white pepper, but it still had a nice kick. You could do spicier or less spicy - it's such an easy recipe. Thank you for this excellent recipe! Next time I'll add some sauteed chicken.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 24, 2009
This recipe turned out to be very good, I followed the directions as followed but added mushrooms and 2 tsp of garlic and allowed for them to sautee a little with the onions. Afterwords I added my already cooked shrimp to the rest of the mixture and let them simmer for awhile. The sauce was actually the most time consuming part of the whole recipe. The cream never seemed to really come to a boil but it was still fine. I cooked the sauce separately and added the whole cup of chopped parsley, and the instructed amount of everything else to it. I substituted the white pepper with Cajun seasoning. Once done I poured the sauce in with everything else and let it all cool so the sauce could thicken. Don't forget your cheese that's the finishing touch. I used the Parmesan but also added cheddar and mozzarella cheeses instead of Swiss. The only thing I wish I had done differently was add cornstarch so that my sauce would have been thicker.Otherwise this dish had a nice taste with alot of flavor. Will do again! Thanks
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The reviewer gave this recipe 2 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 23, 2009
This recipe is WAY too peppery. If you plan on making this, I'd say cut the black & white peppers at least in half--or just do to taste. The amount of pepper made this recipe barely edible:( I had high hopes for it...and will make it again, just not with all the pepper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 18, 2009
This is so good. It is spicy so I had to cut the white pepper amount in half. I tried it with chicken to and it was just a good.
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