Reviewed: Jun. 14, 2009

this should be renamed to crack creamy seafood & pasta...it's addicting...i've probably made it (seriously) 6 times within the last 2 weeks. hint though, make sure u like the wine u are cooking with, not a recipe u want to experiment with wine you've never had before..i need an intervention from this recipe lol

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staceyg69

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Reviewed: Mar. 8, 2009

Hi itz CraZee...the creator of the recipe. I see here that a few people had a hard time getting the sauce to thicken (it has never happened to me) so I read the recipe over....there SHOULD be a generous tbsp or so of flour in the wine cream mixture! My bad for forgetting it in the directions. Sorry, fellow cooks! With the flour added there should be no problem thickening the sauce. Well except for Molly...I have no idea what she did to clog a whisk LOL.......:-O

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CraZee A

Cooking Level: Expert

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Reviewed: Jan. 8, 2008

d the directions and got hard melted blobs of the cheese floating in the liquid and stuck on the bottom of the pan. My whisk got clogged. Would not use this recipe again.

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Molly

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Reviewed: Aug. 5, 2007

The sauce is the best part of this dish. The sauce can be applied to many seafood dishes. Using pasta in this dish is fine but a bit heavy. Rather replace the pasta with a hearty vegetable.

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Patrick

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Reviewed: Apr. 30, 2007

Great dish! after reading the other reviews i was worried about the sauce thickening correctly so I poured 1/2 the milk in with the wine and then added 2 tbls of flour to the remaining milk and wisked until completely disolved and then added it in before adding the sour cream and cheese. Worked well and the sauce thickened just enough. Also used sea scallops and sliced in large pieces and they came out great, melted in our mouths! Thanks for the recipe!

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Jac

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Reviewed: Apr. 17, 2007

Didn't care for this at all. Not enough sauce for the amount of pasta. And I couldn't get the sauce to thicken either.

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beh1230

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Reviewed: Apr. 4, 2007

Turned out very good. I used a little extra cajun seasoning and added cornstarch to thicken. Very good.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Apr. 3, 2007

This was VERY good. The only reason this is getting 4 stars instead of 5 is because I had a heck of a time thickening the sauce. I added a lot more parmesian cheese than it called for and it still didnt thicken very well. My husband LOVED it as did I.

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MISHY_MI

Cooking Level: Intermediate

Living In: Flat Rock, Michigan, USA

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Reviewed: Mar. 13, 2007

This recipe is the best. I have been looking for a seafood/pasta dish with a white sauce. I deleted the cajun seasoning and added one tbls of sourcream instead of 2. So easy to make. My kids and I loved it. Lovie T.

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