Reviewed: Aug. 9, 2009

Awesome, awesome recipe. I basically followed the recipe except that used whole wheat fettucine, sauteed the spinach with some garlic and omitted the white wine (didn't have any on hand). After reading several reviews swearing by the wine and fearing for the dish to be bland, I instead used several dashes of rice wine vinegar to give a little kick. I will definitely make this again & again.

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wendybird

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Apr. 3, 2009

We sauteed fresh mushrooms with the spinach, not a big fan of canned mushrooms. For a cream sauce, it was very light and the wine had a huge impact in avoiding that generic cream of mushroom "casserole" taste. I thought it was excellent for a simple pasta dish that looked/tasted much fancier. Next time we might try adding a little wine to the scallops directly when sauteing.

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thenextfoodnetworkstar

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Reviewed: Jan. 20, 2009

My daughter said this was one of the best things she's ever eaten -- better than a restaurant! As a beginner cook, this was a huge victory. Thanks for the delicious, easy recipe!

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Kelly

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Jan. 19, 2009

Delicious!!! I used the ingredients according to recipe but changed the way I cooked it. Sauteed garlic than added spinach, put aside. Cooked scallops put in bowl with spinach. Made sauce with low fat soup and cup of white wine. Let cook down about 6 minutes, added scallops and spinach and pasta for last coupld of minutes of cooking. Served with sprinkle of parm cheese. Will make many more times.

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Katy

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Jan. 5, 2009

This was a great recipe. I must apologize, however, because I have to admit I did alter it; I do typically prefer to try a recipe for the first time written as is before altering. However, my boyfriend doesn't like the taste of white wine (or red), and I thought an alfredo sauce would go perfectly. Consequently, I substituted the white wine and cream of mushroom soup for Rebecca Swift's amazing "Alfredo Sauce" recipe from this site (butter, heavy cream, garlic, Parmesan cheese, and parsley). It was absolutely perfect! Boyfriend told me it was so good we should only have it on special occasions. Also, I forgot to add the mushrooms - had bought them specifically for this recipe and everything - but truly I think the recipe was just fine, if not better, without them.

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soapscrubs

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Jan. 3, 2009

This was exactly what I was looking for - something fast, something tasty and something that could easily accept some substitutes. I omitted the cream of mushroom soup. Changed the pasta to Whole Grain Barilla Spaghetti and changed the scallops to shrimp. I also dusted a very small amount of parmesan cheese on top. It was great and my roommate who is not very adventurous at all when it comes to food - loved it too! Thank you very much!

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PeppersMom

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Reviewed: Dec. 31, 2008

This is a great recipe. I didn't have white wine, so I used champagne instead. The sour flavour of the champagne gave it a nice lemony taste. However, as with all mushroom soup-based recipes, it can get a little bland. But don't add salt to the sauce. When preparing the seafood, sprinkle some salt. Now, when you pick a piece of shrimp in your fork, it will give you just a hint more flavour. Recipe is great and didn't take very much time at all. Will definitely do this again for the family.

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Melvin Tan

Cooking Level: Expert

Home Town: Seremban, Negeri Sembilan, Malaysia

Living In: Edmonton, Alberta, Canada

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Reviewed: Nov. 4, 2008

I'm not sure what happened here. Maybe it was the quality of wine that I used or that I just didn't let it cook out enough, but my sauce turned out terrible. I'm glad I got the scallops on sale, because I threw the whole thing away.

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ANGIE M.

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Reviewed: Dec. 3, 2006

I used low-fat cream of mushroom soup and cut back on some of the oil. It turned out pretty good and lighter than some cream sauces.

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BES166

Cooking Level: Intermediate

Home Town: Bethlehem, Pennsylvania, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Apr. 12, 2005

Quick & easy...can feed 6 in-laws and leave them smiling.

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KHIROSE

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Reviewed: Sep. 29, 2004

Easy recipe, I used fresh spinach and bella mushrooms, with minced garlic. Also prepared differently, sauteed spinach with garlic, then mushrooms. I let wine reduce a bit before adding soup. Removed all, cooked scallops (did not cut the scallops, we love the large sea scallops!!) and then added pasta and all ingredients back to the saute pan. Wonderful!

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ALBANYMOM

Home Town: Albany, New York, USA

Living In: Boulder, Colorado, USA

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Reviewed: Nov. 24, 2003

This was so easy and absolutely delicious! I love how this recipe seems to versatile. I did't have spinach so I used chopped brocoli. I'm not a big fan of mushrooms so I used cream of brocoli soup. For a little extra flavor I threw in some sliced black olives. I think next time I'll put in sun dried tomatoes, too. As long as the white wine sauce and scallops are involved it'll always taste great.

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NDOMMEL

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Reviewed: Nov. 19, 2003

I had to make alot of substitutions in this recipe because the ingredients weren't on hand, but it still turned out wonderful and got my non-green eating husband to look at spinach differently. Very rich, so should be saved for special occasions but delicious all the same.

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FUNKYPLAT

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Reviewed: Mar. 27, 2003

My husband and I LOVED this recipe. I did not have any white wine on hand so I substituted a little red wine and it tasted fabulous.

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FRANCIEN

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Reviewed: Jan. 27, 2003

Such an easy recipe. I doubled the amount of scallops and added a half pound of tiger shrimp. I also doubled the amount of pasta since there were four adults having dinner. We had salad and fresh garlic bread. Thanks so much!

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Lainie

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Reviewed: Jan. 20, 2003

This was fabulous!! Everyone raved about it,and it was so easy. Thanks for a great recipe!!

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BBFITZ

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Reviewed: Aug. 23, 2002

I recommned this recipe to any pasta lover. The whole family enjoyed this recipe, even my dad who isn;t a big pasta/ seafood lover.

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DOUBLEA8

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Reviewed: Mar. 18, 2001

Even better than Excellent - Don't forget to use - Garlic & Herb Fettuccini!

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CLUEE

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Reviewed: Jan. 21, 2001

Excellent recipe - delicious. We used low fat cream of mushroom soup and it was fine...

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ATAUB

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Reviewed: Dec. 31, 2000

Needs something....kind of bland

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JULZ417

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New Year Spinach Fettuccine with Scallops

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