Reviewed: Dec. 6, 2007

My husband and I really liked this recipe. What an interesting way to use mascarpone. I made the recipe exactly as written except found that 16 oz. of pasta seemed like way too much. I probably only put about 10 oz. in and we felt that was just right. Thanks for a great recipe!

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Reviewer:

BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 26, 2007

So easy and sooooo good! I added a little extra cheese to make the sauce a bit thicker. We loved it!

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Reviewer:

jess2334

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Reviewed: Nov. 5, 2007

Definetly restaurant quality. I used shrimp and left over linguini and sauted a half cup of finely sliced onions with the garlic/butter/ parsley at the beginning and added some broccoli. I also had about 1 1/2 c. of the cheese, so added milk until I got the consistency I wanted. Excellent recipe

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Reviewer:

Karen

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2007

Fantastic dish. . . The sauce is rich and has a perfectly sweet and subtle taste that compliments this seafood pasta dish. I added diced onion to the vegetables and upped the amount of asparagus and mushrooms, which is recommended. And if possible, add some shredded salmon on top of the pasta before placing the scallops and sauce on top as is seen in my photo for this recipe. It was a delicious idea that worked magnificently. . .

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