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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BlueCrabFan

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Reviewed: Mar. 19, 2009

This was good. Added basil and used more pepper flakes. Simple and tasty.

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Stephanie

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 7, 2009

OMG this was fantastic! I reviewed what others said first of course. I used only 1/4 t. red pepper (more would have been way too much). I also added red bell pepper. We loved it!

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Cat's Recipes

Cooking Level: Expert

Living In: Pittsburg, Kansas, USA

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Reviewed: Mar. 4, 2009

I make this all the time with frozen shrimp and no scallops and it is still amazing!

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molly

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Reviewed: Feb. 20, 2009

Overall very good. I will admit to a goof on my part, in that I misread the recipe and added one tablespoon of red pepper flakes instead of one teaspoon. It obviously came out too hot. Other than that, however, it was a really nice recipe.

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Maksim's mom & dad

Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

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Reviewed: Feb. 4, 2009

Awesome. Double the sauce!

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Cathy

Cooking Level: Intermediate

Home Town: Patchogue, New York, USA

Living In: Billerica, Massachusetts, USA

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Reviewed: Feb. 3, 2009

This is good stuff! I loved it. I like things spicier though, so I think in the future I will increase the amount of red pepper flakes, otherwise it is perfect. It reminds of my favorite dish at a popular italian restaurant.

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HRIVAS1

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Reviewed: Jan. 31, 2009

WOW - I'll be making this again. The only modification I did was to add a good dose of red wine as others suggested and some scallions to the shrimp and scallops as they cooked.

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rofr

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Reviewed: Jan. 19, 2009

I love this recipe. It tasted just like the Fra diavolo sauce at our favorite Italian resturaunt. I did however modify it a bit to get that taste. I used crushed tom instead and added 1 can of fire roasted tom run through the processor very quickly. I also added basil and a drizzle of evoo. A+ recipe

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jaynejones

Cooking Level: Expert

Home Town: Carlisle, Pennsylvania, USA

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Reviewed: Jan. 18, 2009

Not bad but I thiink it needs a little more flavor. I added ripe plum tomatoes to the crushed and fresh parsley to the sauce as well at the end and a little kosher salt.

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wwball

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Jan. 16, 2009

This is very very good. I follow the recipe exactly sometimes, and other times I had some penne pasta to the sauce. Either way it is excellent.

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rhonda

Cooking Level: Expert

Living In: Bella Vista, Arkansas, USA

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Reviewed: Jan. 16, 2009

This was delicious! I used both shrimp & scallops, as well as one can of fire-roasted tomatoes. I also added Italian seasonings, cayenne pepper, and some dry red wine. Per another review, I tossed the pasta and sauce and let simmer for a couple minutes before serving. The colors in this dish made it look like it had come from a fancy Italian restaurant - not my busy household kitchen. This recipe does make a lot of food. For a date night with my husband, next time I will cut in half.

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KSHUCK

Cooking Level: Intermediate

Home Town: Saint Peters, Missouri, USA

Living In: Klamath Falls, Oregon, USA

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Reviewed: Jan. 14, 2009

Delicious! I used all shrimp since I had it on hand, 3 cans diced tomatoes, pulsed in the food processor, added extra cayenne to taste, 1/2 tsp dried basil, and 1 generous tsp of italian seasoning. Very yummy, served with whole wheat thin spaghetti. I highly recommend this recipe!

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Sarah

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2009

This recipe was GREAT. I didn't have a single leftover. I was afraid as I was cooking that the sauce would be too bland with just tomatoes, garlic, salt and pepper but it wasn't, it cooked up just right. I did, however, add a little spinach leaves leftover from a previous recipe, Yummy. Difinetly a keeper.

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craignkate

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Reviewed: Jan. 6, 2009

This recipe is good...however the sauce is too thin. Possibly I will add something to thicken it up next time. It's very watery.

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Marissa Gates

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Jan. 1, 2009

I've been using this recipe for a while now, and I love it! It's really easy to throw together quickly, and tastes like it was much more complicated to prepare. I just use shrimp in the dish, since that is what we like. When I have fresh shrimp, that is what I use, but it also works to thaw frozen, precooked shrimp, pat them dry, and just toss them in at the end to heat through in the sauce. And we always have a good, crusty bread to soak up that yummy sauce!

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MICHELLERENEE

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Reviewed: Dec. 28, 2008

This was an excellent , simple to make recipe. I did add a can of Rotelle Habanero diced tomatoes to it because we like things REALLY hot, as well as a pinch of sugar for a little background flavor contrast. I doubled the recipe, and added the cooked al dente pasta to the skillet and tossed with the sauce for several minutes before serving. This allows the flavor to be absorbed into the linguine, as well as topping it with the sauce.

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Shambree

Cooking Level: Expert

Home Town: Carlisle, Pennsylvania, USA

Living In: Stansbury Park, Utah, USA

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Reviewed: Dec. 26, 2008

fantastic. I am Italian and picky when it comes to all Italian cooking and this could not have been better. I doubled the recipe using 1 28 oz. can of crushed tomatoes and on can of fire roasted. I used 1 1b. of med. shrimp, 1/2 lb. of scallops, 1/2 lb. calamari rings and 1 and 1/2 lbs of mussels (which I steamed in advance and put in the sauce in their shells - key). I also amped up the garlic, cut back a little on the salt and the parsley and added a few splashes of red wine. Red pepper (2 tsp. for doubled recipe was not too much for my crew. In fact a added a little bit more.) This was served on Christmas eve as a first course and fed about 10 people. Comments included "best I have ever had." Thank you so much for this simple wonderful recipe. It's a keeper!

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Karen

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Dec. 6, 2008

My husband made this recipe for dinner tonight and it was wonderful. I liked that it tasted fresh and was healthy. He appreciated how easy it was to make. Definitely recommend this recipe as is!

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