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Recipe was too salty. I think it might've been the second Tbsp of chicken base that put it over the edge. If you prepare this, add zero salt and cut down on the chicken base.
This recipe was very easy. The outcome was good, but in my opinion, the dish was EXTREMELY salty. The only thing I can attribute that to is the chicken base. I will make it again, but next time, I will cut the base in half, or see if I can find a low sodium base instead. I served it over penne pasta and followed the recipe as written.
Turned out PERFECT! It was a bit salty, and I like salt. I doubled the recipe, and I think next time I will use a little less of the chicken base, and use real butter, to make it not quite so salty. I used only about 1/4 teaspoon of red crushed pepper and that was just right for us.<br/>Other than that it was YUMMY!!! YOU MUST HAVE FRENCH BREAD FOR DIPPING! Thanks for that info to prior posters! a MUST TRY recipe for Seafood lovers- you wont find anything this good in a restaurant, and I live on the Beach!
This was great! I actually didn't even make it with shrimp and scallops - I just made the sauce and served it on homemade gnocchi. I added maybe a tablespoon of flour and 1/4 cup of grated cheese at the end to thicken it up. I served it on the side with a tuna steak. Next time I think I'll cut down on the onions (it was a little much for 2 servings). Thank you!
This is an outstanding recipe. I tripled the recipe but only used 2 onions. I used large shrimp and dry sea scallops. I cooked this on medium in a very large skillet. I cooked the onions/garlic for about 2 minutes. It took longer than 2 minutes for the shrimp/scallops to be done. I used fresh parsley and fresh Parmesan cheese. We did not find this to be too salty. I went easy on the red pepper. This is definitely going into my best of 2015 cookbook. Thanks to Aunt Barb and to you for posting!
Easy to make. Tastes great. I added a few extra cloves and italian herbs instead of parsley. Served over fettucini. Yummy
Incredible! Better than restaurants I've been to. I used all shrimp, no scallops, but made no other changes. Simply delectable. Served over angel hair and with crusty french bread- a must!!
Absolutely wonderful. I omitted the butter to make it healthier and it was wonderful. I also had Dr. oz ringing in my ear so I used a pinch of coconut oil and no other oil. Way to go Aunt Barb! Thanks for sharing this recipe.
Yummy! Made exactly as directed (well 1 lb shrimp, no scallops, and maybe two extra cloves of garlic) and this is heavenly. I served over angel hair pasta with crusty bread. The bread is a must for soaking up the delicious broth. I could eat that broth like soup. It is incredible.
This recipe was a HUGE hit with the entire family. I served it over fresh angel hair instead of rice, and everyone had second helpings.