Reviewed: Dec. 7, 2008

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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ILYTAT

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Reviewed: Nov. 29, 2008

The recipe was good. Be careful about how much cracked red pepper you use though, doesn't seem like it's enough when you sprinkle some in but wow it really kicks this recipe up! I have made this recipe quite a few times and do something different every time. It is just as delicious as leftovers and the first day you make it.

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Samantha

Cooking Level: Expert

Home Town: South Lyon, Michigan, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Nov. 22, 2008

I only had the parmesan cheese, but otherwise was able to use the recipe as calls, it was so yummy! My whole family ate it up. I left out the pepper flakes because of my little ones, but it was still wonderful!

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cookinRN

Cooking Level: Intermediate

Home Town: Ravensdale, Washington, USA

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Reviewed: Nov. 22, 2008

We made this last night. It was glorious. I did tone down the crushed red pepper because we are weaklings in the heat category. We also changed up the seafood, by adding clams, more shrimp, and more scallops. This is definitely a keeper.

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Iron Chef Hamy

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 19, 2008

This recipe was GREAT.I did have thin spagetti instead of fettuccine.I would not make any other changes to this.

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PATTY 1

Cooking Level: Intermediate

Living In: Oldsmar, Florida, USA

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Reviewed: Nov. 13, 2008

LOVED IT! My husband found this in my collection and I had never even made it before. He fixed it for a little dinner party and it was a total hit...a little spicy...but wonderful. We'll be making this again for sure.

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tryingtocook

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Reviewed: Nov. 7, 2008

I'm still a pretty novice cook, so I was happy at how easy this recipe was to make. I found it a little hot, but then after adding some more cream, it was fine. Very tasty; I'll be making it again!

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Jane D.

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Reviewed: Nov. 3, 2008

This was a great pasta dish...and very easy to make. Just be prepared for a spare tire around the middle after eating it!

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Lana

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 30, 2008

This recipe is fantastic. I took CHEFSINGLEDAD's advice and added the additional cup of milk with the tsp of cornstarch. Also, just to step it up a notch I seared some hot italian sausage (sliced in bite sized pieces) before making the sauce and added them back in when I added the shrimp and scallops. Wow - I love the combination of spicy sausage and shrimp. Perfect!

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Paula Tignor

Home Town: Tappahannock, Virginia, USA

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Reviewed: Oct. 29, 2008

YUM!!! I loved the combination of the three peppers in the sauce. We do not care for scallops, so I subbed in extra shrimp, which was delicious.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 28, 2008

i added bell pepper and sliced mushrooms and sauteed that with the green onions and minced garlic before adding to sauce.

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tymber16

Cooking Level: Expert

Home Town: Lafayette, Louisiana, USA

Living In: Odenton, Maryland, USA

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Reviewed: Oct. 26, 2008

With a few changes this is definitely a five star recipe. It needs a clove or more of garlic and a 1/4 cup of red bell pepper sauteed with the green onions before adding the heavy cream. It is also very good with mozzarella cheese instead of Swiss, and adding a healthy spoonful of Cajun seasoning didn't hurt either.

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goodeats

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Reviewed: Oct. 24, 2008

AMAZING!!

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DubyaC

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Reviewed: Oct. 18, 2008

This recipe tasted great but I made tons of changes. The main change was cutting the black pepper and crushed red pepper in half and omitting the white pepper. I also added some fat free milk to increase the amount of sauce and added more seafood. Next time I will get the sauce almost finished before I start to boil the pasta.

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Taylor

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Reviewed: Oct. 18, 2008

I followed this recipe to a tee except for the white pepper(did not have) so I added cayan instead...was the best recipe ever!! Thank-you so much!!!

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Leslie

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Reviewed: Oct. 7, 2008

This tasted excellent, I only marked it down one as it was a lot of work. Thanks, I will make again.

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Lori B.

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Reviewed: Sep. 30, 2008

Quite spicy and delicious, but I would suggest only 1/2 the salt and maybe some garlic.

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kjschmitz

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Reviewed: Sep. 8, 2008

Major disappointment! I love Cajun food, especially seafood--so I eagerly tried this recipe --sadly, there is no balance or subtlety to the sauce -you taste pepper & a mild bland cheese flavor and that's it. No garlic,no paprika, no wine , no depth of flavor and the sauce is the consistency of spackle. I'm sorry I wasted a pound of shrimp! PS yes I did follow recommendations of reviewers EXCEPT I didn't reduce the amount of pepper b/c I love hot, spicy dishes but even for me this was too much. I tossed the recipe in the trash w/ most of the pasta. There are MUCH better sauces recipes on this and other sites. This is the first time I've ever been disappointed w/ a recipe on this site!

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PizzabyDave

Cooking Level: Intermediate

Living In: Lexington, Kentucky, USA

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Reviewed: Sep. 6, 2008

This is a great recipe! I'm not a scallop lover so I just add extra shrimp. It is a spicy one but you can easily adjust it for your taste. The first time I made this it was for a large party - about 50 people - I made it the morning of the party, mixed it together in a large foil pan and left it over a sterno during dinner. Another time I made it for only 6 adults. I made it and we ate it right away - just as good! I will definately make this again!

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