Reviewed: Jun. 14, 2000

In about the same time it took to make the Greek salad, I had a very tasty, pretty healthy meal that was still wonderful the next day for lunch!

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Reviewer:

JEEP STAR

Reviewed: Dec. 30, 2000

I did a variation of this that was fantastic!!! This is a great recipe, her way or mine! I used Shrimp sprinkled with Emeril's Bayou blast, I used parmesean cheese and added sliced green and yellow squash and used angel hair pasta. My husband thinks this could be a signature dish at any gourmet restaurant! Be sure and try this one , it's a winner whether you use hers or mine!!!!

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Reviewer:

Perri Pender

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Kansas City, Missouri, USA

Reviewed: Feb. 13, 2001

Simply fantastic! Of course, I had to try a variation using shrimp instead of scallops. I added portobello mushrooms, roasted red bell peppers, and kabobed some shrimp using butter and Chef Paul's Seafood Magic, and served the shrimp on the side of the noodles. Everybody was begging for the recipe, and seconds!

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Reviewer:

JASONR

Reviewed: Feb. 18, 2001

This recipe was delicious! And easy too. I suggest starting the pasta at the same time as the scampi in order for them to be completed at the same time.

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Reviewer:

ROBBINMERRITT

Reviewed: Apr. 15, 2001

We used a sweet white wine instead of the dry white wine. Also, we added more garlic and less onion. Gruyere and parmesan cheese were used in place of the romano cheese. My husband, who always adds extra cheese to everything, felt that this recipe had no need for any extra cheese.

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Reviewer:

SCOOTER932

Reviewed: May 21, 2001

This recipe is quick and easy! So far I've made it twice, with rave reviews. Blush wine works well in place of the dry, and I've also cut the amount of onion in half, doubled the garlic too. If you need a recipe to impress, give this one a try, you won't be sorry!! Deliious!!!

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Reviewer:

LUVEEYORE

Reviewed: May 28, 2001

We loved this dish. I used sea scallops instead of bay scallops and it turned out excellent. Very tasty sauce

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Reviewer:

sjordan

Reviewed: Jun. 16, 2001

whipped this up in minutes and the kids (5,3,+ 1) and I all loved it! (hubby is a red sauce man!) Nikki is right - add some nice french bread and a tossed salad - dinner in minutes...thanks Nikki!

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Reviewer:

MICHELLE MCLEAN

Reviewed: Sep. 14, 2001

I think I doubled (at least) the seafood amounts by adding in a little shrimp, too. Fabulous recipe.

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Reviewer:

VMOONBUNNY

Reviewed: Nov. 7, 2001

This is definitely a keeper. My 7 year old even asked for seconds. I may try some of the variations suggesed (vegetables added), but as it is, it is wonderful! Thanks for sharing this recipe!

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