Reviewed: Oct. 23, 2009

This is soooo delicious. I've had something similar to this at a restaurant and haven't been able to duplicate it until now. I changed a few things just because of what I had on hand. I used marinated artichokes, drained and chopped, sundried tomatoes without the oil, julienned, half of a large onion finely chopped, two cloves of garlic, some cream sherry, fat free half and half and cornstarch, some crushed red pepper and a little bit of pasta water to thicken the sauce a bit. It was out of this world. Can't wait to have it again.

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Reviewer:

MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Oct. 20, 2009

The look on our faces when we took the first bite said it all. This recipe is completely off the hook. My only changes were 2 chopped garlic cloves added with the shrimp & scallops, I chopped the artichokes & sundried tomatoes and added fresh parsley at the end. I may not add this to my weeknight dinner rotation as the ingredients are expensive, but I will make again. My mouth is watering just thinking about it now.

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Reviewer:

eecaule

Cooking Level: Intermediate

Reviewed: Sep. 26, 2009

Quick, easy and good! Everyone in the family loved as is. The sauce was a little runny the first day. I added a little extra cheese to thicken. Was perfect the 2nd day.

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Lois

Cooking Level: Intermediate

Living In: Rochester, Michigan, USA

Reviewed: Aug. 31, 2009

Excellent...and very easy to tweak based on what's in the fridge --- I used roasted peppers instead of sundried tomatoes...added some leftover asparagus...and some fresh garlic as another review suggested...served it over angel hair.....Worth trying....Thanks...!

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Reviewed: Aug. 3, 2009

I'm giving this a 3 because I had to doctor it a bit to try to get it flavorful enough for us, and it was still sort of bland. I sauteed garlic and hot pepper flakes in olive oil, then added the shrimp, artichokes and tomatoes, and scallops at the end so they wouldn't get too tough. I then removed the fish and vegies from the pan and added fat-free half and half, and cornstarch mixed with a touch of water. When this had started to thicken, I added the fish and vegie mixture back to the pan with the cheese and olives. I mixed in the pasta to absorb some of the sauce, and served with additional cheese. I am sure that whole cream would have added "something", but I am not sure it would have been worth the extra calories and fat. This is a great starting point, but I will have to play around with the recipe to get it to where there is enough "oomph!" to suit our tastes - I'll get back to you with the results! Thanks for a good starting point -

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Reviewer:

JJOYB53

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mukilteo, Washington, USA

Reviewed: Jul. 2, 2009

Ok, great recipe but added a few things. First, I sauted fresh garlic in a very small amount of olive oil before adding fish. Second, I added fresh parsley and cayenne pepper to taste. Just enough to give it a kick- Very nice

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Reviewer:

SHARONPCAL

Cooking Level: Intermediate

Home Town: Milford, Connecticut, USA

Living In: Chesterfield, Missouri, USA

Reviewed: Jul. 2, 2009

Better than I expected! I didnt have scallops so I used chicken breast instead. It was a bit bland we added garlic powder and salt/pepper.. could probably have used SOMETHING else, just not sure what the something would be!

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Cashews

Cooking Level: Intermediate

Home Town: Northampton, Massachusetts, USA

Living In: West Hollywood, California, USA

Reviewed: Jun. 21, 2009

This was pretty good. I added cilantro, black pepper, garlic and red crushed pepper to add more flavor.

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Apr. 20, 2009

I cannot rate on the original, since I didn't have a few vital things (its not fair, but I'm sure it would have gotten 5 stars anyways!). I encourage you to try it even if missing some things. I had no artichocke hearts or olives. I used all shrimp, a little less cheese. I put about a tbs of butter in with shrimp and 2 tsp of minced garlic before adding cream. Also, my sundried tomatoes were dried so I blended them with some olive oil and let sit 10 minutes before adding. It was so delicious!!!!!

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Reviewer:

KissTheChefette

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

Reviewed: Mar. 27, 2009

Delicious recipe! Served over bowtie pasta. Didn't use olives for personal preference, but the artichokes were a hit! Didn't have sundried tomatoes, so added a couple spoonfuls of sundried tomato pesto I had in the pantry and the flavor was a great addition. Will definitely make again!

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