Reviewed: Jan. 14, 2008

this was real good / I agree with the others EXTRA HOT and I like HOT but I think I will cut down on the pepper next time / We also added green peppers and mushrooms and topped the plate off with fresh diced tomatoes which helped cool us down............THANKS

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Godette344

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Reviewed: Jan. 9, 2008

I love this dish, and made it many times, however I have altered it quite a bit. I used half the peppers. It is still very spicy, but we love it!

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nik

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Reviewed: Jan. 8, 2008

Fantastic! As close as I've found to my fave pasta dish from Outback. Top w/ fresh squeezed lemon on top... HEAVEN!

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Amanda H

Cooking Level: Expert

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Reviewed: Jan. 2, 2008

Like others, it wasn't as creamy as I would have liked it. I think eliminating the Swiss cheese would improve this. I cut back on the amount of pepper, and added fresh garlic, and a couple of tablespoons of tomato paste to make a "pink" sauce. That was a nice combination. Made a beautiful accompaniment to our New Year's dinner of stuffed flounder and crab cakes.

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Beadanurse

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Ocala, Florida, USA

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Reviewed: Dec. 11, 2007

YUMMY!!! It tasted great and was very simple to make. Will make this again for sure!

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Azita

Living In: Tampa, Florida, USA

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Reviewed: Dec. 10, 2007

I absolutely love this very unique recipe! I made very minor changes to the sauce - I ommitted the parsley and the white pepper. I think the swiss helps to balance out the spicy and the green onions are essential. I add veggies to make for a more well-balanced meal. Thanks for sharing! I look forward to making this dish again!

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Cindy Page

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Reviewed: Dec. 1, 2007

I made this for my husband and we've had it once a week for the past year. He loved it! I did make a few minor changes though. I substituted the scallops with imitation chunk crab meat and substituted the Swiss cheese with Pepper Jack for a little extra kick. It's probably one of the easiest and best tasting meals I've made! Goes great with some crescent rolls.

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Bhakti

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Reviewed: Nov. 30, 2007

Whoa! What did I miss?? I have never posted a review before as all of the recipes I've tried have been fantastic. This one just wasn't. I can see how it might be good if you omitted most of the pepper (especially the white pepper). But it is unfortunate that you have to try the recipe first to discover this; what a waste of good shrimp & scallops. Don't get me wrong, I LOVE spicy food, but this was just obscenely peppery, and I even cut back on the pepper flakes! Although I see the potential for a good recipe, I am just so disappointed that I probably won't bother trying it again.

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All_Recipe_Fan

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Reviewed: Nov. 8, 2007

This is so good! I made it a little different by using an alfredo packet for the sauce, but added in the same spices. It was really good, and cut down on having to buy cream, which I never have handy.

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HARTATTAKK

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2007

yum yum yum! great comfort food. i sauteed some veggies (mushrooms, zucchini, peppers, broccoli) in butter, then added the raw scallops & shrimp & cooked until done. i made the sauce (the used nonfat half & half -- worked great!) in a seperate pan, then added the g. onions & spices as directed. i combined the seafood/veggies, sauce & cooked noodles when everything was ready. Delish!

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a_cook

Cooking Level: Intermediate

Living In: Farmington Hills, Michigan, USA

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Reviewed: Nov. 5, 2007

Great Recipe. Not overly spicy at all! Instead of mixing the shrimp and scallops directly into the sauce, I seasoned them separately with Tony Chacheres Original Creole Seasoning, garlic powder and leftover parsley and sauteed them in butter. Awesome restaurant quality dish!

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MonkeyDoodle

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Reviewed: Oct. 27, 2007

This turned really good! Definitely not something you can make regularly due to the fat content.. I used sea salt and it was a little too salty for my taste but after the seafood and cheeses entered, it was not as salty. The only recommendation I would make is to only use 1 teaspoon of salt if you are using sea salt.

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HM

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Reviewed: Oct. 24, 2007

Very very good. I substituted dried herbs for fresh, used 3 tbsp dried parsley and 1 lb large shrimp instead of 1/2 lb. Might try it with fresh herbs next time. It is quite spicy as written, but we really enjoyed it.

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ODETTA

Cooking Level: Expert

Home Town: Oakville, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 22, 2007

Good! I used all shrimp and cut back on the pepper a little...great for leftovers!

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ohmystars28

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2007

This was amazing. We had friends over to try celebrate my birthday and try out my new pasta machine last night and decided to make this for the occasion. Everyone loved it! We cut back a bit on the red pepper flakes as it seemed like too much. It was still plenty spicy. We had the herbs in the cream for about 20 minutes as the pasta making took longer than expected. It seemed to release even more flavor this way. Will DEFINITELY make this again very soon!

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txblond

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Frankfurt Am Main, Hessen, Germany

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Reviewed: Oct. 7, 2007

I've made this several times and it's plain and simple a winner. Such zesty and unique flavors!

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Emily

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Reviewed: Oct. 7, 2007

Oh wow! Not the most healthy meal I've ever had but oh boy was it ever delicious! I followed the recipe except for cutting down a bit on the pepper and adding some creole spice mix I had at home. Thank you for this posting!

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Lisa

Cooking Level: Intermediate

Living In: Gothenburg, Västra Götalands, Sweden

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Reviewed: Sep. 30, 2007

This is super super extra hot even for me! To fix the problem and still have a kick we did 4 cups whipping cream and we used salad ship instead of normal. But over all man it was good.!!

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Tabetha

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Reviewed: Sep. 26, 2007

I love this recipe... I have altered a few things to use what I have and what I like. I have done this recipe with just shrimp and it tastes great. I have used crushed red pepper and pepper flakes (both.. I love the kick) I also don't buy fresh parsley and I just use less than the recipe calls for. Yum, Yum, Yum!

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anitaschroedle

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Reviewed: Sep. 23, 2007

Excellent! I used mozzarella cheese instead of swiss, and added green peppers & mushrooms as other reviews suggested. I also added some cayenne pepper - about 1/2 tsp and I didn't think it was too spicy. Overall, I loved the flavor and I would certainly make this again!

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