This was wonderful and easy to make! My sauce was a bit watery probably my fault, so I just add a bit of baking powder to it at the end. Just wonderful wanted to lick my plate afterwards. LOL Thanks!

Absolutely wonderful!! It was too spicy for my 5-year old, which was surprising since he enjoys spicing. He tried to eat it but kept choking and coughing. Next time I might lay off the red pepper flakes a bit! It was also a bit salty for us, so I'd probably lay off that a bit too. But overall, it was great and I would definitely make again!

Must make recipe - whether you stick with it or make variations! I halved the recipe as it was only for myself and my bf. Added 1/2 lb. store cooked, cleaned & deveined shrimp during the last five minutes or so. Steamed a dozen clams in 1 1/2 tbsp. oil & few squirts of lemon juice, and then added them (juices & all) for the last few minutes also. As a side note, I used a 14 1/2 oz. can of diced organic tomatoes and found this recipe WAY too salty. I ended up adding another half can of diced tomatoes, doubled the parsley, added an extra clove of garlic, and some lemon juice to cut down the on saltiness. If your not using fresh tomatoes, it's probably best to add salt to taste and not the specified amount. I also suggest that if your using canned tomatoes, do not go with the petite cut as I think that would have a negative impact on the texture of the sauce. I'm not big on tomatoe "chunks", so I just mashed the diced tomatoes every so often while it was cooking. And as another side note, I will continue making with the extra tomatoes as otherwise I don't think this would produce enough sauce. This turned out great, and looks great too.

Very good. I used 2 cans petite diced tomatoes for the fresh, and added a can of tomatoe paste because I wanted it a little saucier. I only used one clove of garlic, because my husband is sensitive to garlic and would have been a baby if I put it all in :). Also I used all shrimp. Will most definitely make again and again.

AWESOME!!! I make this regularly and it is wonderful. There is just the perfect amount of heat. I use all shrimp. My family loves when I make this. Try it!!

I used a can of fire roasted tomatoes and added a small chopped onion with the garlic. Awesome!

Very good but just short of sublime. On the other hand, my husband loved it. I used fresh tomatoes and enjoyed the spiciness of the red peppers. Fresh seafood important. Think I'll try a little wine and shallots next time. Also works well as a chunky soup.

i used diced peeled tomatoes with liquid from a can to save time. it needed a little something so i splashed in a bit of red wine, added basil, and sauteed onions. tasted good.

My guests thought it was too spicy, but I thought it was perfect. Perhaps half the red pepper for those who don't do spicy, but those who do will go back for seconds! Also, a chopped onion added with the garlic adds some interest to the sauce, but it tastes (and smells!) wonderful as it is.

I didn't use the scallops in this recipe, just all shrimp and it turned out wonderful!! For an extra kick i used a little more red pepper flakes, it was delicious!

This was amazing!! The second time I made it I added 1 cup of dry red wine and reduced by about half before adding seafood. Yum!

Great recipe!! Followed as written and made no changes!!

Thoroughly enjoyed this dish! I added calamari rings to this dish and added them with the shrimp and scallops to cook. I increased the garlic and used all fresh diced tomatoes. I added a splash of red wine and served this over spaghetti. We LOVED it! The calamari was super flavorful in this sauce and just melted in my mouth. This is a nice, bold flavored dish with a bit of a kick to it. Fresh tomatoes really send this one over the top in my book. Great recipe! Will make again.

This is a fantastic sauce by itself, and even better with a few changes. We like things spicy, so I doubled the red pepper, as well as the garlic. Using canned diced (seasoned) tomatoes makes it quicker on work nights. I've also added various veggies to the sauce - onions and mushrooms one time, bell peppers and mushroooms another time. Adding a little red wine never hurts either. I like to add my seafood directly to the sauce to cook. Just make sure not to cook your seafood all the way before adding it to the sauce - the heat from the sauce will overcook it otherwise. If using bay scallops, make sure you don't add them until a minute or two after the shrimp as they will cook much faster. I prefer to use jumbo scallops though - just put a nice sear on them, and then add them to the sauce shortly before serving. Served with spaghetti squash and it turned into a very low-carb meal!

This is a very good recipe. I made a few changes. First I added more garlic because i'm a garlic addict. at the end i added cilantro instead of parsley. this recipe is excellent.my family loved it and I know I'll be making this again and again.

Very, very good. I used a pound of shrimp (no scallops) and only about 1/2 tsp. of the red pepper. I also used penne pasta instead of linguine, as that's all I had on hand. The tomatoes took exactly 30 minutes to cook down. This was delicious-- subtly sweet with just the right amount of kick. I will definitely make this again.

I did follow this recipe closely. I only changed it up by adding about a tablespoon and a half of chopped onion when I added the shrimp, and 3 tablespoons of red wine. I also cut the red pepper flakes down to about 1/4 tsp + a dash. The wine really did up the taste, so I do highly recommend that. I enjoyed having some extra texture a The shrimp and scallops were done perfect and tasted great in the sauce. I liked having the extra crunch of the onions too. This was tasty, but not quite 5 star tasty. It needs a little something more. Maybe some basil or added veggies to the sauce - green pepper or mushrooms maybe? I will definitely make it again and experiment. I will also try throwing the shrimp and scallops in the sauce directly and cooking them in the sauce instead of cooking them separate. That way I can cut down on the amount of dishes used in making this recipe.