If you expect this to be seafood alfredo, you will be disappointed, but if you want a flavorful cream-based sauce with a kick, you'll love this. I make a few modifcations to streamline the dish: 1. sauted the seafood seperately from the cream while the cream was boiling and mixing the seafood into the cream at the last second, 2. added 1/2 tsp of low-salt cajun seasoning and 2 cloves of minced garlic to the seafood while sauting, 3. save a 1/4 cup of the pasta water to add to the sauce if needed to thin, 4. pre-warn the pasta bowl otherwise the sauce congeals before you can serve it. 5. add the pasta to the bowl, then the sauce, it will spread to every noodle much better. 6. serve immediately, this dish does not sit well. My husband loves this and can't for me to make again.
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