Zesty Seafood Pasta Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by charlotte
Reviewed: Apr. 23, 2013
This is Charlotte and I should have mentioned that the reason I cooked the seafood in the stock in the directions and then removed was to be sure the shrimp and crawfish had a good flavor. Nothing worse than bland seafood. Also didn't want to over cook them. As I said in cook's notes, you could cook seperately but be sure to add good seasoning. I also prefer using as few pots as possible.
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Hammond, Louisiana, USA

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Reviewed: Aug. 21, 2014
I much prefer angel hair pasta with this recipe. I used 1/2 & 1/2 but I think the recipe can do without milk. The trick to this recipe is all of the herbs & spices, they really brighten the recipe. I used Progesso© brand Lobster Sauce (3 12 oz cans) as seafood stock. And yes cook the seafood separately to keep from over-cooking it. Good Recipe!!
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Photo by LeChef

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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