I brought this as a contribution to a potluck Christmas dinner and it was demolished. What I loved the most is that I made it 5 hours before which took the pressure off the rest of the day. Some things I changed a bit. I sauteed sun dried tomatoes, julienne d from a packet(couldn't find them in a jar) w/ 1lb scallops, & what I thought was a 14oz jar of marinated artichokes but what turned out to be a 14oz jar of marinated Mediterranean Blend, a blend of artichokes, roasted red / green peppers, & baby corns. I removed the baby corns & added everything else. I could only find the size shrimp I wanted (medium) precooked so I added that to the saute at the end just long enough to take on the flavors. I added my cream & cheese and simmered till it thickened, than turned my pasta in to that. I moved it to my crock pot and let it set on the counter unplugged till just warm. About an hour before we left I plugged it in on low, added a splash of milk, and gently turned it with a lg spoon. I repeated that when we got there. I never had to turn it up past low. It was creamy and delicious. The only suggestion I would make is to spice it up. The recipe doesn't address spice & it felt right to add freshly ground sea salt & pepper, 1 tsp garlic powder, & 2 tsp ea. dried basil / oregano.
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I brought this as a contribution to a potluck Christmas dinner and it was demolished. What I...