Reviewed: Feb. 25, 2006

Really delicious.

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FIGPEAR090

Home Town: Palatine, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 14, 2005

Wonderful! Everyone really enjoyed it!Everything blends in very well! Will definately have this again!

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RENEECLAUDE

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 10, 2005

This was excellent! Super Wonder Husband loved it too. I did sprinkle some essence on the shrimp after I cleaned them. Definitely a keeper!

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BETTY OBRIEN

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Reviewed: Sep. 29, 2005

This dish was descent. Doesn't have to much flavor to it though and I followed it to a tee. It's overrated if you'd ask me.

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DIANAS6

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Reviewed: Sep. 19, 2005

I had to substitute clams for the scallops, no scallops at my tiny grocery store today. But, it was still great. My husband loved it. Next time, I will make the forty time trip to the next town to get scallops and lobster. Thanks so much. It is always great to get new pasta recipes that taste this good!

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SKYTONIC

Cooking Level: Intermediate

Home Town: Bethany, Missouri, USA

Living In: Albany, Missouri, USA

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Reviewed: Aug. 9, 2005

Star Pooley, this recipe is amazing!! Thanks so much for sharing :)

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Ms. Mindy

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: Jun. 14, 2005

I don't know why this has gotten such good reviews because I didn't think it was good at all. I didn't make any changes to the recipe and it was just bland to me.

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WENDALINA

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: May 27, 2005

Out of this world! A good friend is a chef, so I was nervous about cooking for him and his wife. He RAVED and offered me a job in his restaurant! Even my husband, who isn't wild about pasta, couldn't get enough. Like some other reviewers, I reduced the butter and used the oil from the oil-packed sun-dried tomatoes and the result was great. I also used 6 oz. clam juice and 4 oz. white wine then reduced before adding 1/4 c. cream. Finished with a sprinkle of parmesan cheese and served with a simple mixed green salad and lots of crusty bread.

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DUCHESS129

Cooking Level: Expert

Living In: Shalimar, Florida, USA

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Reviewed: May 26, 2005

What gives you the right to low-ball a recipe that you haven't even tried. Personally, I found this dish to be absolutely outstanding - Yes, it is very rich . . . but the key word is 'Moderation'. Will definitely make it again.

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YUMYUMEATEMUP

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Reviewed: Apr. 10, 2005

You've gotta be kidding me. Take a look at all that butter and olive oil and the CALORIES and FAT content of this dish! I can only wonder who would make this. Not me! There are a lot healthier and delicious dishes out there than this one.

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AMETHYSTAA

Cooking Level: Expert

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Reviewed: Apr. 8, 2005

Star, you are a "star". This is as fine a seafood recipe as I have ever enjoyed. It rates right up there with the best you'll find at a great seafood restaurant. I don't recommend changing anything. The flavors blend beautifully. An added benefit is that it's so simple to prepare. But take her advice and have all the ingredients prepared and ready before starting. This is wonderful.. thanks.

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Bruce

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Reviewed: Apr. 3, 2005

I found this to be very good. I left out the scallops (as my husband does not like them) and doubled the prawns. Although I enjoyed this very much I would probably not make it again as it turns out my husband does not like lemon zest or sun dried tomatores either!

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ROBINANNE2

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Reviewed: Jan. 17, 2005

This was a very filling and flavorfull recipe, for my first time with seafood I was very impressed and everyone loved it.

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EASYGOING72

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Reviewed: Dec. 6, 2004

Excellent recipe! I LOVE this dish! I substituted clams instead of scallops because I can't eat scallops, and added mushrooms. This is a favorite of mine now! Very good - make sure to add the lemon zest, it really adds a good flavor to the dish!

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ESPSPIN

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Reviewed: Aug. 1, 2004

Solid, restraunt quality dish. I used sundried tomatoes in olive oil. They were easy to dice and soft enough to chew. Let olive oil to drain, what's left that still be enough. So, I did not add any olive oil to the sauce and used butter just enough to saute the galic. Keep in mind that if you use less ingredients for the sauce then you should reduce the amount of red pepper flakes, unless you like spicy dishes. Do not omit lemon zest. When making a sauce you may want to reduce clam juice a little prior to adding prawns and scallops. The dish looks very beautiful. Tastes interesting. Overall - restraunt quality.

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OOUSHER

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Reviewed: Jun. 15, 2004

I couldn't get enough of this dish. I utilized some of the helpful comments from others and cut back on some of the butter, added some half and half, and used 2 lbs shrimp, no scallops. Loved it. Made enough to have leftovers for a couple of meals. Thanks for a great recipe.

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DIXIEMOM99

Home Town: Spartanburg, South Carolina, USA

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Reviewed: Apr. 26, 2004

Glad i stopped looking when i found this one. I omitted the lemon zest and crushed red pepper. Added fresh red pepper and artichokes.. yummy..

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ANGELBABBY1962

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Reviewed: Apr. 26, 2004

Oh my. I would give this ten stars if it were a choice. This was just sublime. I made it as described with the addition of 1/4 c half and half to give the sauce a little more body. It was scrumptious! My husband stopped mid-first bite, looked up at me, chewed, swallowed, and said reverently, "This is the BEST thing you have ever made." We all (including 2 year old daughter and 4 year old son) thought it was wonderful. Next time I will add a few more sundried tomatoes, but other than that, it is perfect, truly one of the best I've ever tried. Thank you so much for sharing this easy but company-quality dinner dish. Garlic bread for sopping up the sauce is a MUST! YUM!

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COOKINMOMMY1

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

Living In: Mason, Ohio, USA

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Reviewed: Apr. 6, 2004

Wow! I rarely rate recipes unless they are exception or awful, but this one was great! I changed a couple of things: I used 1/2 the amount of butter and oil and then sauteed the garlic. I then added the clam juice, sun dried tomato pieces (already softened with boiling water), salt and dried parsley. I let this cook for a while and then added a little bit more clam juice. I added the shrimp (I used 2 lbs of shrimp instead of using two kinds of seafood), and as it was cooking, I added a bit of heavy cream/whipping cream to make the sauce a little more substantial. I omitted the lemon zest as well as the pepper. I just didn't think it needed it. It was fabulous. Thanks again.

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SYJOHNSON

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Reviewed: Mar. 18, 2004

Instead of scallops I used lobster pieces. It was good, but I did need to pick up the salt and pepper shaker at the table.

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k. treat

Cooking Level: Intermediate

Home Town: Johnsburg, Illinois, USA

Living In: Sarasota, Florida, USA

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Linguine with Seafood and Sundried Tomatoes

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