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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jeninew

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Reviewed: Aug. 12, 2009

Very good! We used crab and shrimp, rotini pasta and mushrooms! Yummy!

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75206

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Reviewed: Jul. 10, 2009

Yum!.. I actually used a lb of dry thin spagetti and about 1 +1/2 cups of half and half which I thickened with milk/flour mixture; 2 cans of drained clams and 1 pound of frozen cooked shrimp... Doubled the garlic because we love food garlicky and probably used about 5T of flat leaf parsley, sprinkling some over the top when I served it!.. My family likes heat so I sprinkled some cayenne over each dish as well!.. I already have requests for this again! :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: May 20, 2009

Excellent. Next time I'll make more. I used regular sized shrimp and chopped them up. I also didn't have cream so I used skim milk and a few tablespoons of cream cheese. I added garlic too. Great!

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CATBIRD45

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2009

I am not really a fan of imitation crabmeat or crab but this was so good. I added the pepper to my liking and it was the best. The pepper really makes a difference

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Linda P.

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Reviewed: Mar. 28, 2009

excellent made it as the recipes calls for no changes and we will make it often

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DELORES1948

Cooking Level: Expert

Living In: Oconto Falls, Wisconsin, USA

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Reviewed: Jan. 11, 2009

Great recipe! I substituted fresh scallops & crab instead of imitation crabmeat allowing them to cook in the sauce for a little longer.

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Lucy

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Reviewed: Aug. 24, 2008

Made this a while ago b/c I had a craving for something rich (and sinful...). B/c I am on a budget, I subbed canned crabmeat and salad shrimp (drained). I also used canned Parm cheese cause that's what I had on hand. I liked the flavor of this, but must say that my pasta was DRY! Still edible (I had second helpings!), but a bit too dry for my liking. Don't know if my substitutions had something to do with that (?). All said, a good pasta dish, but not something I'd make on a routine basis (my bf would not like this at all...). Thanks for sharing though!

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Aug. 21, 2008

I used medium shrimp, imitation lobster, imitation crabmeat, and after everything was plated, topped it off with garlic butter mussels. I made the recipe for a friend's birthday dinner, and he raved about it. It was so simple to make. It's an impressive dish without being too ambitious for those not used to cooking.

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Lynn

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 5, 2008

I just made this and it was wonderful! I took a few others advice and added fresh red pepper. I also used half and half and some canned milk too. I added some of my Tastefully Simple garlic, garlic and onion onion also added some red and black pepper blend to it. We will be having this again!

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Jennifer

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 29, 2008

Rich! Rich! Rich! This really was scrumptious. I didn't have salad shrimp so used cut up regular shrimp but I don't feel they added anything to the dish, the crab was fine on its own. I followed the rest of the recipe as it was and the only change I would make is to add more cream to make it a bit saucier. Will definitely make again! Thank you.

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ROBBIN58

Cooking Level: Expert

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Reviewed: Nov. 15, 2007

I used diced onion instead of garlic. Since I was using scallops, I omitted the "funny" imitation crabmeat and used about a dozen uncooked med shrimp, diced. Didn't use any salt or pepper, just a couple of good dashes of Tony Chachere's Cajun seasoning. Grilled the scallops but you can pan sear them as well.

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RB

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Reviewed: Oct. 16, 2007

We just made this tonight and it was a fantastic dish! I made a couple changes though. I used half and half instead of cream and added a bit of white wine while cooking. I also had uncooked shrimp and fresh mushrooms that I sauted with the garlic. This is defiantly a recipe I will use again.

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Ashley

Cooking Level: Beginning

Home Town: Roanoke, Virginia, USA

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Reviewed: Jun. 3, 2007

Pretty good. I used real crabmeat and I used half-n-half instead of heavy cream and the sauce came out a little thinner than I would have liked. I also added scallops, which are watery, so that may have contributed to the thickness also. Next time I'll use heavy cream and crabmeat only. Overall, a good recipe.

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4callmemommy

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 11, 2007

This recipe is delicious as is, but the second time I made it I was looking to make it a little less of a guilty pleasure. I used one can of whole evaporated milk instead of the cream and added some white wine for extra flavor. Follow the directions and add a well mixed slurry of 1T cornstarch and 1T cold water to the simmering sauce to thicken it as a last step if it needs it. Serve with fresh parmesan. Admittedly it's not the same, but it's almost as good as the original recipe.

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sandstra

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Reviewed: Jan. 13, 2007

Excellent!! I tried to save a few calories by using margarine in place of butter and half & half in place of heavy whipping cream. I wanted a little color in the dish, so I added one bunch of fresh chopped parsley to the garlic when cooking. We love garlic so I used 6 cloves of garlic and chopped them in the food processor with the parsley. Don't use the parmesan in the green can EVER... fresh grated parmesan adds so much flavor it's worth the extra money. The directions say to cook the pasta first but I always prep pasta last... I don't like to leave it sitting while I prepare the sauce. A trick for pasta is to return it to the pot after you drain it and let it cook just a minute, the sauce adheres better to the noodle. This was an easy and delicious recipe. Thanks Jenni!

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Valerie

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2007

I followed the recipe but I don't know what went wrong. It turned out awful. I don't doubt that it's a good dish but, I won't attempt to make it again. I'd rather pay the money to eat it at a restaraunt where I know it's prepared right.

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mscookalott

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Reviewed: Nov. 17, 2006

Until recently, I would not eat seafood with anything mixed. Only fried or griled with things on the side. But this made a believer out of me...

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Oct. 29, 2006

This was SO good! I added a little more garlic (love garlic). WONDERFUL!!!!

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Heather Hink

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Reviewed: Oct. 22, 2006

This was really good. I used 16 oz of immitation crabmeat and left out the shrimp (just because I didn't have any), and I also used whole milk instead of the cream. I did notice that I had to add more milk as the sauce cooked.

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