Had I not taken other users suggestions, I would have rated this 2 stars simply because it was far too spicy (and we LOVE spicy food!)and would have been inedible!
I halved all three peppers, added 3 gloves of garlic and thinned the sauce before adding the shrimp and scallops with a few tablespoons of pasta water (don't bother with the milk and cornstarch suggestions, it's an unnecessary step and will cause clumping.)
I bought a bunch of fresh parsley, which didn't come to a full cup (/3/4 cup) and it was just fine.
Lastly, I always have a hard time figuring out which part of the green onion to use because I was told the top part is for garnishing, the bottom for cooking. I bought a bunch of onions (4 or 5 to bunch) and chopped them all (tops and bottoms), which was the perfect amount.
Next time, I will add some tomatoes or mushrooms for more variety. I might reduce the amt of parsley to 1/2 cup as well because it was too much.
Wonderful recipe, thanks for sharing!
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