Reviewed: Apr. 6, 2012

This a was a great dish. The only thing I would do different is add a little red pepper flakes.

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Reviewed: Mar. 17, 2012

This was so easy and yummy. I put the pasta right in the pan with the sauce and it evenly distrusted that way. We will be making this again!

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Robin Hartlieb

Reviewed: Aug. 15, 2011

This was very good and easy to make quickly. I used 2 tsp butter with 1/4 cup clam juice and added mushroom pieces with the parsley and basil. Next time will add some crab and peas as well. Great one pot recipe! Thank you!

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3 users found this review helpful

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strmjb

Reviewed: Jun. 22, 2011

this was excellent! I skipped the pasta and served them over some steamed spinach and they were delicious! Thanks for a great recipe!

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11 users found this review helpful

Reviewer:

earwigsmom

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Reviewed: Apr. 21, 2011

Loved it...Made a few changes though...clam juice instead of lemon...added shrimp and red pepper flakes.

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22 users found this review helpful

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qaadirs

Reviewed: Mar. 28, 2011

Delicious! Made a few minor changes, added peas and crumbled bacon. Will make again.

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7 users found this review helpful

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Wildflower

Reviewed: Mar. 26, 2011

Simple ingredients, excellent and clear instructions. I am having a plate of this right now and it is absolutely delightful. :) Thank you, Jim!

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6 users found this review helpful

Reviewer:

Iskra

Reviewed: Mar. 18, 2011

Wow. I was so disappointed in this recipe. I followed it exactly and thought it came out bland and tasteless (even after doubling the garlic). I also have a ton leftover.

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8 users found this review helpful

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Mege222

Cooking Level: Intermediate

Reviewed: Mar. 8, 2011

My hubby loved it! So easy to make!!!!

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6 users found this review helpful

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adufresne

Cooking Level: Intermediate

Reviewed: Mar. 7, 2011

I really enjoyed this recipe and have now made this twice with only a few minor changes. I used only a small amount of butter and a bit of olive oil to saute the garlic and added some scallions. I also used both both scallops and large uncooked shrimp cooked with a bit of white wine and fresh squeezed lemon juice. Instead of cream I added a wedge of laughing cow lite cheese to thicken the sauce along with the freshly grated parmesean cheese. In a separate pan I cooked asparagus and a small amount of angel hair pasta cooked together with more basil and parsley and lemon juice. Once that was cooked I cut up the asparagus and added that along with the pasta to the scallops and shrimp. The second time I made this I used risotto and added the asparagus to the risotto. Both were delicious. I will definitley be making this often. Thank you Jim!

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45 users found this review helpful