Reviewed: Aug. 18, 2008

I have made this recipe several times, and it is one of the best on the site. Recommended changes: cut red pepper to 1 tsp, white pepper to 1/2 tsp, salt to 1 tsp. Add chopped mushrooms and red pepper to suit. Use 1 cup fat free half and half, and 1 cup milk mixed with 2 tsp cornstarch.

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Mike-Kris

Cooking Level: Intermediate

Home Town: Longmeadow, Massachusetts, USA

Living In: Wrentham, Massachusetts, USA

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Reviewed: Aug. 2, 2008

Awesome recipe - too spicy for my son, next time I will cut down on the peppers, but perfect for my husband and I.

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ajoyo

Cooking Level: Intermediate

Home Town: Swanton, Ohio, USA

Living In: Zanesville, Ohio, USA

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Reviewed: Jul. 22, 2008

Delicious! I'm reviewing it on my blog today 7/23/08!! mamakatslosinit.blogspot.com

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kathya

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Reviewed: Jun. 18, 2008

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

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mkw101

Cooking Level: Intermediate

Home Town: Mankato, Minnesota, USA

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Reviewed: Jun. 18, 2008

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.

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janzjewelz

Cooking Level: Expert

Home Town: Caerphilly, Glamorgan, Wales, U.K.

Living In: Sydney, New South Wales, Australia

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Reviewed: Jun. 1, 2008

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

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AMYNMATT

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Reviewed: May 17, 2008

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

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CHRISTYY

Cooking Level: Expert

Home Town: Sparta, Tennessee, USA

Living In: Halifax, Nova Scotia, Canada

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Reviewed: May 13, 2008

Thought this was great, just as it is!

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sharon

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: May 7, 2008

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. I change things up a bit - add 1 clove of minced garlic (no pasta recipe is complete in my book without garlic) and I cook the scallops/shrimp separate and then add to the sauce at the end of cooking. Also good with added sauteed mushrooms and/or bacon.

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LYSS710

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: May 7, 2008

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

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dapen

Home Town: Prescott, Ontario, Canada

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Reviewed: May 5, 2008

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.

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mistycolleen

Cooking Level: Expert

Living In: New London, Wisconsin, USA

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Reviewed: Apr. 22, 2008

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

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COOKINGSTUDENT

Cooking Level: Beginning

Living In: Campbell, California, USA

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Reviewed: Apr. 21, 2008

So great!

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Nicole

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Reviewed: Apr. 21, 2008

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....

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HSILCOX

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Apr. 19, 2008

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!

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Chenise

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Reviewed: Apr. 2, 2008

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.

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AMESCAT777

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Reviewed: Mar. 26, 2008

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

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MELAOKSCPA

Home Town: East Millinocket, Maine, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Mar. 26, 2008

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!

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