Reviewed: Mar. 8, 2004

very good but didn't need to much butter/oil

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Reviewed: Mar. 7, 2004

This is a very good recipe, but I agree with other reviewers that the oil/butter can be reduced without hurting the finished product at all. I loved the lemon zest flavor and will increase it next time around. Also, more parsley and garlic :) Thanks, Star!

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Feb. 18, 2004

Excellent. I used sea scallops instead (the bigger ones) and added a little white wine and lemon juice to the seafood. Served it over angel hair pasta and sprinkled with some parmesean cheese. My husband and I cleaned our plates. Thanks!

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NIKKIROSE

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2004

I soaked the sundried tomatoes in boiling water for about 5 minutes and then drained & chopped them. My husband suggested chopping them into even smaller pieces next time as he felt the tomatoes were strong tasting. I only used olive oil (as it's healthier than butter); next time, I'll try about a third cup of oil. I only used 1/8 tsp crushed red pepper flakes & 1/2 lb. whole wheat angel hair pasta. I added parmesan at the table too. Next time, I'm going to try adding some sherry or white wine for added flavor.

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FBA

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Reviewed: Dec. 31, 2003

This recipe got great reviews and has become a favourite in our house! Because it doesn't have a cream sauce, the sauce does not become too thick if left for a few extra minutes. Very good!

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MOROZKO

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Reviewed: Jun. 10, 2003

My whole family loved this recipe, it is a keeper!! Thanks

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PHYLLISRIT

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Reviewed: Feb. 16, 2003

Not bad..Have made better.

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BROSSO11

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Reviewed: Jan. 14, 2003

One cup of fat is completely out of control, so I reduced it to 4T altogether (half butter, half oil) and it still tasted great! I also thickened the sauce a bit with cornstarch and doubled both the sun-dried tomatoes and the parsley. I found that the best way to chop sun-dried tomatoes is with a strong pair kitchen scissors. Then soak them in boiling water for 15 minutes.

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SPEAK2LANG

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Reviewed: Dec. 31, 2002

Simply AWESOME!!! If you like seafood, this is a great recipe.

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DRGNFLI

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 31, 2002

YUM!! Thanks! I decided that both butter and olive oil was too much for me, so I only used butter this time around (I figured that I'd try the fattening version first to see if I like it, and then make it healthy later). Also, I used about 3X the amount of tomatoes and a few sprigs of lemon thyme while sauteing. It was great! Thanks again!

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Dec. 29, 2001

Made this for company without trying it at home first. It was excellant. Barb G.

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BGARDING

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Reviewed: Jul. 21, 2001

The flavors are so delicious, it really makes a nice summertime meal with the lemon zest!!!!

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BRUNDEE

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Reviewed: Mar. 4, 2001

Easy to make and great taste

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SUN417

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Reviewed: Feb. 12, 2001

I made this dish for Christmas Eve and my guests loved it . . . It is delicious and it's now one of my favorites!!!

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TERESA RAMELLA

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Reviewed: Jul. 11, 2000

Great recipe! Very easy to prepare and very flavorful. The only change we would make is to increase the amounts of lemon zest and red pepper flakes to give it a more distinctive flavor. Thanks for giving us this one!

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