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    You are in: Home / Recipes / Spicy Shrimp And Scallops Pasta Casserole Recipe
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    Spicy Shrimp And Scallops Pasta Casserole

    Average Rating:

    3 Total Reviews

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    • on January 11, 2005

      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!!!!

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    • on July 30, 2010

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 15, 2010

      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.

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    Nutritional Facts for Spicy Shrimp And Scallops Pasta Casserole

    Serving Size: 1 (403 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 624.3
     
    Calories from Fat 208
    33%
    Total Fat 23.1 g
    35%
    Saturated Fat 11.9 g
    59%
    Cholesterol 133.3 mg
    44%
    Sodium 1294.3 mg
    53%
    Total Carbohydrate 75.3 g
    25%
    Dietary Fiber 10.9 g
    43%
    Sugars 7.0 g
    28%
    Protein 31.5 g
    63%

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