Reviewed: Oct. 5, 2007

So delicious!! This was quick and easy but tasted like it took all day. It was a little spicy.

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Sharon M.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 30, 2007

This turned out great. We have already made this about 5 times, it's one of our favorites.

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JerzPixelPusher

Cooking Level: Intermediate

Living In: Brielle, New Jersey, USA

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Reviewed: Sep. 27, 2007

When I made this I took the advice of others and cut the pepper down considerably. I didn't want to have 3rd degree burns on my tongue (if at all possible) :) I didn't have whole tomatoes so I used diced and used 2 cans. I added oregano, basil and dry parsley as I didn't have fresh on han. After it cooked for the 30 minutes i added about a 1/4 cup of wine. I used shrimp, scallops and imitation crab meat. I also used whole wheat pasta (I think it tastes just the same) Over all, this was awesome! I will make it again!!!

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RENEESM

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 25, 2007

This was very tasty. I used whole wheat pasta for a little more nutrition. You can easily adjust the heat by increasing or decreasing the amount of red pepper flakes. My husband and I both enjoyed this recipe. Very simple and easy. We used shrimp only omitting the scallops (I don't care for them). I also used pre-cooked shrimp that I just thew into the sauce. Served with a crunchy salad. Simple and fast...perfect for a busy weeknight. Delish

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SARAH_ANNEJ

Cooking Level: Intermediate

Home Town: Fort Madison, Iowa, USA

Living In: Burlington, Iowa, USA

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Reviewed: Sep. 24, 2007

This was super easy and super tasty. The only thing I changed was I didn't have scallops so I omitted them and added extra shrimp. I also added a few more cloves of garlic. I will be making this again soon. Thanks

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 11, 2007

Made this for my boyfriend because he loves spicy food and he loved it. We didn't simmer the sauce for the time specified because we were soo hungry, but we still got the spicy hotness. I didn't use as much red pepper flake as mentioned either and it was still quite spicy. I also only used shrimp, no scallops. Very good recipe, thanks for sharing.

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migirl_24

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: New York, New York, USA

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Reviewed: Aug. 22, 2007

Lesson the olive oil by 2 Tbs. Add 10-12 cloves of garlic. Add fresh basil, add 1/2 Cup fresh parsley, add 1 Tbs Italian Seasoning, and sprinkle some fresh parmesan cheese on top. Double the recipe. It's not enough for lunch the next day.

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NewBeeCook

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Reviewed: Aug. 16, 2007

***A*W*E*S*O*M*E*** I followed the recipe exactly except for the Scallions, didn't have any, and It came out supurb. My 3 year old woke up the next morning and asked for it for breakfast!! ha ha! I will never make "Spaghetti" again, this will be our new pasta dish. We thought it was the perfect amount of red peppers.... (hint, if you don't like spicy foods don't put so much in!) THANK YOU for sharing this amazing recipe.

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Krystie Taylor

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Reviewed: Aug. 8, 2007

Very very good recipe and quite easy! I took the advice of other reviewers and added mussels.

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shannon

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Jul. 29, 2007

This recipe is easy to make and taste great. I used 2 cans of diced tomatoes and added mushrooms. I will definitely make this again.

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Marie

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Reviewed: Jul. 26, 2007

This recipe was excellent! A little spicy for my taste, so I'll tone down the red pepper flakes next time, but even spicy it was delicious. I substituted chicken tenderloins sauteed in olive oil and balsamic vinegar with spices for the shrimp and scallops and it came out great. Definitely a new favorite in our house.

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LIQUORMIXER6

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Reviewed: Jul. 24, 2007

This was excellent and super easy to make!! I'm not a fan of scallops so I doubled the shrimp, turned out amazing! Will definitely make again!

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JLEONHEART

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Reviewed: Jul. 17, 2007

Really good! Thanks for sharing!

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MADISONLIBERTY

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Reviewed: Jul. 14, 2007

This was absolutely amazing! I prefer this recipe over any spaghetti recipe. I didn't have any scallops so I only used shrimp. Also, I added a little kick to the recipe by adding pepper flakes along with red pepper paste (i.e.red rooster sauce-asian). And I didnt have any fresh parsley so I used dried parsley. It was very delicious all together. Serve with garlic bread on the side! Will definately cook again!

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Chef Helen

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2007

Very good recipe! I too added red wine (about 1/4 cup) and a couple tablespoons of sugar to the sauce. I didn't use a full tsp. of red pepper and it was still pretty spicy. I will definitely make again!

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Scarlotte

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Reviewed: Jul. 2, 2007

this was pretty good. I actually doubled the red pepper because my husband and I like spicy foods.

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Margo

Cooking Level: Expert

Living In: Green Bay, Wisconsin, USA

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Reviewed: Jun. 25, 2007

I'm not a fan of seafood, so I made this solely for my family. I had no idea what it was before I made it and found it to be extremely easy to make, but was somewhat disappointed in the presentation of it. Looked exactly like spaghetti only with shrimp and scallops, but everyone enjoyed it, so I guess that's what matters!!

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shooting5star5

Home Town: Kane, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 17, 2007

awesome recipe! didn't have scallops so doubled the shrimp, too. had only whole wheat linguine on hand, but it all tasted awesome! i think i put too much red pepper, so next time i'll be more careful

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