Reviewed: Dec. 26, 2011

So good! Tasted just like the Red Lobsters Seafood Pasta.

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Reviewer:

momofone

Cooking Level: Intermediate

Reviewed: Aug. 10, 2011

Holy cow, loved loved loved this! It was easy and just tasted spectacular. I made as directed, but used real crabmeat (canned) instead of imitation. I highly recommend doing this if you can. I also used fat free half & half instead of heavy cream in order to cut down on calories. Because the cream was thinner, I did end up needing to add some cornstarch roux to thicken the sauce. This was wonderful and I will be making it often.

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3 users found this review helpful

Reviewer:

mkstevens09

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: May 2, 2011

I made this just as written. It was okay, but lacking in flavor.

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Reviewer:

KKH3

Reviewed: Dec. 2, 2010

Used 1 1/4 pounds of fettuccini. Doubled butter, heavy cream, and crabmeat. Used 4 cloves of garlic, and 1/4 pound of diced shrimp.

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Reviewer:

linaharvey

Reviewed: Jul. 29, 2010

Great recipe. Some additions - fresh mussels and scallops with the shrimp is wonderful, omitted imitation crab. Didnt have heavy cream so i used evapourated milk.

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2 users found this review helpful

Reviewer:

Mrs.Peter

Cooking Level: Expert

Reviewed: Mar. 23, 2010

whole family LOVED IT. I added mushrooms. I make it at least once a month

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Reviewer:

Lori347

Reviewed: Mar. 2, 2010

LOVED IT! I used scallops in place of the crab meat (just roll them in flour and cook in butter) and it was fantastic. Also, I sautéed mushrooms with the garlic. My husband was so pleased, he volunteered to do all the cleanup. Mmm! Thanks Jenni!

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Reviewer:

RegularMom

Reviewed: Feb. 25, 2010

We loved this and will make it agsain and again!

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4 users found this review helpful

Reviewer:

Joyce

Cooking Level: Intermediate

Reviewed: Jan. 8, 2010

An excellent easy pasta dish. I pumped it up just a bit by adding mushrooms in with 3 cloves of garlic then deglazed with some white wine letting it reduce to almost nothing then adding half heavy cream and half non-fat half n half to reduce some of the fat. The flavor was incredible. Don't forget the fresh parsley. Thanks for sharing your recipe Jenni!

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5 users found this review helpful

Reviewer:

Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

Reviewed: Dec. 2, 2009

WOW!!!! I order some version of this dish any time I can when I go out to eat...one of my all time favs. This version was as good as any I have had at a restaurant. I didn't use the crabmeat at all. Instead, I added bay scallops and used medium sized fresh shrimp. This dish is simply to die for...or to die from if you eat it too often! This one is a real keeper.

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2 users found this review helpful