We really enjoyed this recipe - and it was so easy to make. I used shrimp only, and reduced the butter slightly. Next time I will use additional garlic, as the taste really mellowed as the sauce cooked. But we love garlic. I used dried basil and fresh parsley added at the end to freshen it up, since that is what I had. I'm sure it would be even better with more fresh herbs. Will certainly make this again.
this recipe is really delicious and fairly easy. i did add the oregano, sage, basil, and marjoram as mentioned by another reviewer. i also added about a 1/2 cup chopped onions when i put the garlic and red pepper flakes in at first. i also used 3/4 cup clam juice and 3/4 cup white wine instead of all wine. i used shrimp and clams as my protein. i think without the above additions the recipe might have been kinda' bland. when i have people over for dinner, i need to serve many things that i can do ahead or i get very nervous as i prepare when they are at my home. this is one recipe i think i can do while they are at my home and feel confident.<br/>thank you for it.
Loved this recipe! It's as easy as described and it took 30 minutes from start to finish. I did fry the scallops in butter first and next time I will do the same with the shrimp and add later to the sauce. This will not overcook the shrimp. I also added clams. I might dilute the wine with 1/2 cup of broth but this is because I am not crazy about all the wine in the sauce. But otherwise, very good recipe!
Very good! I think this is best with only shrimp. The scallops are a bit overpowering to me. I would loveto try it with some clams as well. I like the idea of letting the pasta sit for a little while to soak of some of the sauce. This was well received by my finicky eaters.
dis shit is da BOMB
Made this recipe exactly as is and it turned out fabulous...the boys loved it and kept raving about it. Thanks for posting this recipe - I will definitely make this again!
Excellent pasta dish. I hope you don't mind,I took the basic idea from this recipe but made many changes. I used a pound of sea scallops (cut in half) and 9oz of fresh linguine. We like spicy dishes so to overcome the blandness I added plenty of sweet paprika and hot spice blend (Penzey's Northwood Fire) to the oil along with garlic and red pepper flakes. Seared the scallops on both sides, added about half cup of wine and simmered for a couple of minutes. Took the scallops out, kept them aside and continued making the rest of the sauce. I used a rather cheap Chardonnay and it turned out delicious. Thanks to your tip about letting the pasta stand for a bit, the linguine was well saturated with the sauce. Thank you for posting this wonderful recipe!
This recipe is horrible. One should never reduce the wine WHILE the shrimp is cooking. Shrimp cooks fast and unless you want to serve rubbery, over-cooked shrimp with a watery sauce, I suggest you change the recipe to reduce the sauce BEFORE you put the shrimp in. I knew better, but followed your recipe against my better judgement. Never again. If Food.com needs some new writers who aren't total idiots, please drop me a line. Until then, I will never trust one of your recipes.
I loved this recipe! I seared my scallops first. I added more shrip then requested. Next time I think I'll add some muscles. Best dish and easy to make!
Gorgeous recipie - one of the best home meals I've ever had!