This was delicious, and very easy to make ahead of time and just chill until oven time. It was not as spicy as we had expected. I made the following modifications to the recipe: 1. Added fresh sliced portabello mushrooms. 2. Used whole wheat pasta 3. Added 1/2 cup white wine. 4. Doubled the amount of garlic (you can never have too much garlic!) 5. Used cooked shrimp, so only added it in the last 20 minutes of baking time, so as not to get too chewy. Thank you for a great seafood recipe, Marie. We will be making this again soon!!!!
I followed this recipe exactly but I had too much liquid, and I let the casserole sit for about 15 minutes after removing from the oven in order to set. Also, why use whole tomatoes instead of crushed?
OMG! This was such a delish recipe. My 22 year old who is extremely picky loved it. This will definetely be added to our regular menu. I did make an addition though. We had some left over king crab legs so I added the meat from them also. It was phenominal. Thank you very much.
My husband and I both loved this, even though I overcooked the pasta. I don't really like seafood, but this was really good. The only change was we used sea scallops instead of the bay scallops, so I added them when I added the shrimp.