Reviewed: Nov. 1, 2009

The family loved it. It's a pretty simple, classic-tasting Italian dish. Will definitely make again!

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Reviewed: Oct. 22, 2009

I followed the recipe exactly. This is a definite keeper. It reminded me of the days back in college when I used to work as a waiter at an Italian restaurant. One of my favorite items on the menu was Shrimp Fra Diavolo. This recipe must have been what the chef in that restaurant followed.

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Jared

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Reviewed: Oct. 22, 2009

Double The Shrimp And Delete The Scallops.

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linaharvey

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Reviewed: Oct. 13, 2009

Quick and simple! I always have these ingredients in my kitchen. This will be an easy dinner to throw together last minute. I used a heaping teaspoon of crushed red pepper. Which was a little much. So I cut it down with 2-3 ladles of pasta water. I also used one 28oz can of whole peeled tomatoes. And I omitted the scallops all together.

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alisa

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Reviewed: Oct. 10, 2009

very good, better than any italian restaurant. as from the other suggestions, i added basil, capers and italian seasoning. even my picky kids like it. healthier than using those heavy creams. i will definitely make this again .thanks for the wonderful recipe

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med

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Reviewed: Oct. 10, 2009

This dish was very testy, although I do wish the sauce was a little thicker. I think I will add some tomato sauce or paste next time. I did add some sauteed, chopped zucchini, reduced the red pepper to 1/4 t., used a pound of shrimp and a pound of bay scallops. Added a splash of white wine to the scallops when I sauteed them.

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Cora

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Reviewed: Aug. 25, 2009

Very good dish! I cut in half and decided to add some zuch that I had in the fridge. Used a combo of shrimp, scallops and some trout. Served over whole wheat linguine but sadly, no parsley in the house!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Aug. 16, 2009

I preferred using fettuccine noodles since I find the texture to suit the dish better. May want to add more of a quick to the flavor with some red bell pepper or any other ingredient to give it more depth as I found the flavor a bit bland.

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Elisa

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Reviewed: Aug. 14, 2009

I LOVED this! I didn't use big tomatoes I used a ton of grape tomatoes from my garden, I just cut them in half and threw them in! I also threw in some white wine when cooking the shrimp and scallops and I put it in the tomato sauce. I thought this was great.

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alicia conner

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Reviewed: Aug. 10, 2009

I made this recipe just as she had it written. the only thing I added was a touch of Italian seasoning.. It was as good as any restaurant would serve.. Love this recipe!!

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a. gebhart

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Reviewed: Aug. 5, 2009

This is a lovely, yet simple recipe! I will say that I used crushed tomatoes (simply what I had on hand) and added fresh basil from the garden instead of the parsley. And I only had sea scallops on hand, so I used those after quartering them. Oh, and took a reviewer's tip and added a sprinkle of capers at the end. My husband loved it. By the way, it was NOT too spicy for us, even with the entire amount (1 t) of red pepper flakes added. Next time, I will try adding a splash of red wine at the end.

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JULIEK2

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Aug. 3, 2009

Fabulous! I did add more tomatoes to strech the sauce. But, I was great.

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AmyGal

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Reviewed: Jul. 17, 2009

I have made this a few times and have followed the recipe exactly. It's fantastic!

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Jessica

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Reviewed: Jul. 8, 2009

Quick, easy and tasty, made just as indicated (except used all scallops instead of combination). Will make again.

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WILDWIRE

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Reviewed: Jun. 25, 2009

I didn't much care for this dish, but my husband loved it. I think it needed more tomatoes in it and maybe less pepper flakes.

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ruth

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Reviewed: Jun. 22, 2009

This is so delicious and EASY! I chop the tomato and use a little more than the recipe states. This is my husbands absolute favorite!

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Ashlee H.

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Reviewed: Jun. 16, 2009

Delicious! The only change I made was omitting the scallops as I didn't have any. This was excellent and I'll definitely be making it again.

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SpottedSparrow

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Aachen, Nordrhein-Westfalen, Germany

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Reviewed: Jun. 15, 2009

This was good. I wasn't sure if the recipe was calling for canned tomatoes or fresh so I used canned and added two fresh ones. I think I pureed the tomatoes too much because there weren't any chunks and I like it when there are some chunks of tomato in there. I also only used shrimp because that is what I had. It was delicious and I will definitely be making again.

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LODOM42

Cooking Level: Intermediate

Home Town: Columbus, Mississippi, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: May 13, 2009

I was skeptical that the sauce would be very flavorful because it seemed too simple but it was delicious. I used the entire amount of red pepper flakes even though previous reviews suggest to cut back on it. What can I say, I like it spicy. I thought it was delicious. I'm not even a huge seafood fan usually, but I'll definitely be making this again. Next time I'll double the sauce though because I had tons of pasta left over.

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Cheryl

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Reviewed: Mar. 23, 2009

Excellent recipe. After dinner, my husband came directly over to give me a kiss. I guess the way to a man's heart IS through his stomach! I agree with the postings to cut back the red pepper flakes - I only put in a 1/3 of it and it was still too much. It's filling, but also lighter than traditional tomato-based sauces.

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