I used all listed except I used 1/4 of a pint of cream. I think the reason some found it to have too much juice is because when the scallops are cooked, they add juice. I strained out the juice and reduced it, added 1/2 of the small carton of cream, cooked it and then added it back to the scallop/shrimp mixture. Then, I added 1/2 the pasta. This way, there is more seafood and less pasta to enjoy. It turned our perfect. My husband loved it and asked that I make it again. I had cooked up the whole package of pasta and used the other half the following night to make a cold pasta salad.
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I used all listed except I used 1/4 of a pint of cream. I think the reason some found it to...