Reviewed: Mar. 22, 2008

This meal is great! My boyfriend was definitely impressed.

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Ashley

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 22, 2008

LOVED the recipe! Thanks so much for sharing. I did make a couple chages. I used 1 cup of shredded swiss cheese and also added 1/4 cup of milk (it was just a tad thick for me). Make sure you let the herbs/seasonings and onion simmer for about 10 mins to let all the flavors mix well. Thanks again for the fantasic recpie!

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LUV2COOK

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Reviewed: Mar. 16, 2008

I cut the red pepper in half since we are somewhat weak of tounge as the author puts it. I halved 1 clove of garlic and added that to the sauce while cooking for extra flavor. Fish it out befor serving though. The sauce tightens up quickly once the cheeses are added so be prepared to thin it with a bit of milk or pasta water if you like that. Overall we are pleased and will make this again very soon.

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dizzygrltoo

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Mar. 16, 2008

Great recipe....We used to love the Cajun Seafood Pasta from the Cheesecake Factory and they no longer have it on their menu. This is just like it and even better. I usually use just shrimp and everything else I follow....it is spicy, which we love, so if you are not a big fan of spicy dishes, you might want to tone down the peppers. Spicy lovers, you will love this one! It is a keeper recipe!

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MONTAUKBEA

Cooking Level: Expert

Living In: Temecula, California, USA

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Reviewed: Mar. 3, 2008

Excellent and easy, both from the best world.

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MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

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Reviewed: Feb. 24, 2008

Oh, this was so good... I did make a few changes 1)I used smoked sausage instead of scallops(my kids). 2) Used dried herbs instead of fresh(on hand). I think that the sausage gave it even more of a cajun taste. I have made this dish twice now and I know that I will be making it again and again.

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OKTEMBER

Home Town: Detroit, Michigan, USA

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Reviewed: Feb. 21, 2008

This was SUPER easy, very quick, and very good. That being said, I really didn't want to give this recipe 5 stars due to the changes that I had to make, but I do want people to try this recipe. I love spicy food but did have to cut all the pepper amounts in half. I would also recommend only using a quarter amount of the salt recommended and then adjusting right before you add the shrimp in. Remember, cheese can be very salty too. I only added 1 teaspoon of salt and I ended up adding a cup of milk to the sauce to make up for the saltiness. Next time I will add half a teaspoon of salt and work from there. I also used dried thyme. I only had spagetti, which I don't care for, but in this dish, it worked well. Can't wait to try it next time with fettucine (and no milk).

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candle2003

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Reviewed: Feb. 19, 2008

THIS DISH IS WONDERFUL I HAD MY FAMILY OVER AND EVERYONE LOVED IT I EVEN HAD ENOUGH TO SEND HOME WITH EVRYONE. AND IT RE-HEATS GREAT.

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STEPHANIE MUXFELDT

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2008

This was quite good. I will definitely make it again but will use less pepper.

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KANANICOOKS

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Sarajevo, Federation Of Bosnia And Herzegovina, Bosnia And Herzegovina

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Reviewed: Feb. 9, 2008

This had a great taste. Just the right amount spice.

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GILSDORF

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 8, 2008

Let me start out by saying that in my family of 5 adults, it is very rare that I serve something for dinner that everyone likes. Well, everyone liked this meal. I did cut the amount of all of the peppers in half because it just seemed like a little too much heat for us, but that was the only change made. The dish was easy and quick to prepare making it perfect for a weeknight dinner, but tastes like you fussed over it. Serve with homemade Italian bread for a hearty meal.

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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: Feb. 1, 2008

So decadent! Very rich, a real "splurge" in more ways than one. Great recipe.

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Galley Wench

Living In: Rockport, Maine, USA

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Reviewed: Jan. 27, 2008

A great shrimp dish. I did not use scallops but doubled up on the shrimp. I used 2 ounces of spaghetti with 1/2 pound of small shrimp (1 serving). The sauce (2 servings) is very easy and tastes absolutely great. I did add a little extra milk to thin the sauce only very slightly. I will lighten up on the pepper next time (to 1/4 teaspoon each), as it was a little hot. I agree with other reviewers; don’t start the pasta until the shrimp is cooked.

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Mac

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Jan. 25, 2008

Very good, loved the scallops. Not as healthy as I would hope for our diet, but good for a special treat.

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fruitbake

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2008

I took the other reviews advice and use moz. It was very good. I added a little milk and a bit more parm. I also added a little oregano. My husband said he was going to smack me because it was so good.

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Nikky J

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Jan. 22, 2008

I omitted the thyme (store didn't have it) and the parsley (hate it), and I tinkered around with the seasonings until it was how I wanted it. Turned out great. Husband enjoyed it especially. Thanks, Star!

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 19, 2008

We loved it. I did cut back on the hot pepper and I will cut back just a little more on the green onions next time. My husband loved it just the way it was. I will be making this again real soon. Thanks for sharing your recipe.

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Karen

Cooking Level: Expert

Living In: Stratford, New Jersey, USA

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Reviewed: Jan. 19, 2008

This has a great cream sauce with just the right amount of herbs and spices. I make it often. It's best served immediately after the sauce is poured over the fettuccine.

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DGRANT

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Reviewed: Jan. 18, 2008

its not worth it! all recipe fan was right what a waste!

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mark 007

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2008

I made the casserole version of this and loved it. I used dried herbs instead of fresh simply due to availability. My two (picky eater) kids loved it, too, so that says it all!

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