Reviewed: Jan. 23, 2011

Very good. The family loves it. I don't use all the 'fresh' ingredients but even using boxed pasta and dried herbs it is still fabulous.

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Reviewed: Aug. 28, 2010

although it did have a little flavor, i think the cilantro was a mistake; parsley would have been a better choice.the sauce dissapeared once poured over the pasta(angel hair) making a sticky mess. believe it or not, i think adding the flour caused that. i might try again omitting cilantro and adding the italian parsley and not adding the flour.we will see. if i do, i'll be sure to update my review.....

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lisaadunbar

Cooking Level: Expert

Reviewed: Jan. 28, 2010

Macde this last night, made a few changes and it was ouitstanding. I agree that the mixture of wine and milk do not cream well additionally the Parm cheese does not melt. I added a dollop of cream, a pat of butter, then dissoveled cornstarch n a litter water. Reduced the heat and added the cornstarch. Creamy, rich sauce!!! Sauted a fewwe sweet onion strips , red and green pepper strips, and a smashed garlic glove. when translucent, added shrimp, scallops and crab meat. Used thin spaghetti (that's all I had), Drained it, poured the seafood on the pasta and then the sauce on top of that. Very Good!!! Will definitely put this in the cook Book

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BuggyBob

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Dec. 25, 2009

I thought this was very tasty! I have experienced the hard blobs of milk/wine/cheese and found that if you start with the wine and simmer it, then once it has simmered add the cheese, then sour cream, then milk it doesn't blob up.

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meganrrussell

Reviewed: Nov. 29, 2009

Just really didn't care for this. When you mix the wine and the milk together, it makes a scary-looking curdled mess; only later does it sort of come together after the other elements are added. And the wine gives the sauce a sour taste that is not to my liking. (I used a sauvignon blanc; maybe a less dry white would give a better result.)

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Edie

Reviewed: Nov. 19, 2009

This is the first recipe I've used off this site and I loved it. My boyfriend liked it so much, he ate it for breakfast the next day! We added mushrooms, garlic, oregano and basil, and left the cilantro out. We also added flour to thicken the sauce. It turned out great!!

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Ballzonia

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

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

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

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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