The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 23, 2007
not thick and creamy enough, very bland. will keep looking for a similar recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 19, 2007
I did make a few changes based on previous reviews...I added 1 can of diced tomatoes (drained), 2 cans of drained mushrooms & I used bay scallops & angel hair pasta(this was last minute & I wasn't going to the store). The cornstarch worked for me, but for the missing ingredient I added Dry Sherry. That did the trick!!! I'll definitely make this again.
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Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 2, 2007
Wow, this made me feel like a real cook!! I looked over the ratings and changed the following: heavy cream instead of 1/2 and 1/2. I first sauteed red onion, green onions, mushrooms and garlic. I then added the shrimp and scallops, then the rest. I had the big sea scallops, so they took longer to cook, but it turned out DELICIOUS!! Thanks for a great recipe.
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Cooking Level: Intermediate

Home Town: Philomath, Oregon, USA
Living In: Jackson, Wyoming, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 25, 2007
I used flour to thicken before adding the half and half-worked well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 3, 2007
made the cajun seafood fettuccine by accident thinking it was this recipe that I had made before. We prefer the seafood fettuccine way better. The cajun was way too peppery, almost ruined the dinner for us. This version is very good. Want to try it with crab legs and shrimp, which is what we did with the cajun version but could barely eat it with all the pepper. michele, cambridge, ontario
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Cambridge, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 31, 2007
This was amazing. I waould make this again and again. The whole family loved it. *****
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 9, 2006
Wow! Amazing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 2, 2006
This was absolutely delicious, and I can't believe how easy it was! I was a little worried because there was a lot of liquid in the pan after cooking the seafood, but it thickened up once the cornstarch was added, plus I let it sit for awhile before serving. If you don't like garlic that much, maybe cut it down a little. It was pretty overpowering, but I still thought it was fabulous! Would be good with crab meat also.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 25, 2006
I followed the recipe exactly and I haved to say, I am disappointed. It was very bland and even with the 2 tbsp cornstarch it just doesn't get creamy at all. I won't make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 12, 2006
This was very good, a good building block to start off then use your imagination to make it more fancy if desired. I omitted the scallops and just doubled up on the shrimp. I thought it was great and so did the neighbors who came by.
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Cooking Level: Expert

Living In: Empire, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 11, 2006
This is the perfect "basic" sauce to build upon. Since moving west from New England, I've been on a quest for culinary zest. I added the following ingredients, giving the dish a bigger personality and a good kick: white wine, sauteed onions, chopped and seeded tomato, crushed red pepper, garlic pepper, fresh chopped basil and spicy oregano from my garden. Hoo Hah! It was a big hit.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 22, 2006
It was just ok, a bit disappointing. There was way too much parmesan cheese. In all fairness to the recipe I omitted scallops and added chicken, that might have taken a way from it a bit. If I made this again I would make some changes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 16, 2006
This recipe needed a bit more zing..I added a few seasonings to spice it up. I also halfed the amount of seafood, adding only half pounds of each and I thought the amout was just fine. Very easy and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 13, 2006
Hubby made this tonight for supper. Said it was easy to make. I'm not a big seafood person but this didn't taste fishy. It was very good! Next time around he will cut back on the cornstarch. Excellent with white wine!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 29, 2006
This recipe was really good, and instead of using pasta I actually used white rice and made the sauce really thick. It was great-thanks.
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Cooking Level: Beginning

Home Town: Port Credit, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 7, 2006
This recipe is a keeper. I also added tomatoes and mushrooms after reading the reviews, and it definitely added much needed flavor. It was great and easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 1, 2006
Fantastic and easy dish! People will think you cooked for hours.
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Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA
Living In: Cuenca, Azuay, Ecuador

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 30, 2006
Very good, but slightly bland. Not overly cheesy or gritty.
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Akron, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 9, 2006
I used the same amount of sauce for a serving of 4, and used shrimp only. This is an excellent recipe, and so fast and easy.
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Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 17, 2006
This was ok. I used cornstarch to help thicken the sauce but it still seemed to sink to the bottom. I also fried portabella mushrooms to add flavor but the sauce was still pretty bland. Hopefully next time I can find a way to add some more flavor to the sauce. It is always worth another shot!!
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