Shrimp and Scallop Scampi

From: AKillian24

On Aug 20, 2007

DH and I had fantastically fresh scallops and shrimp. Since we'd eaten them plain the night prior, we wanted a pasta dish that would accent (rather than overpower) great seafood. This was perfect! To cut down of calories, I subbed the olive oil with butter and skipped adding it to the sauce later. Make Sure you have a light crusty bread to soak up the sauce. It's a very delicate sauce worth scooping from the bottom of your pasta bowl!

From: ~*heidi3332*~

On Jun 5, 2007

This was really good! Took off one star, only because I would have preferred the sauce to be a little thicker. But, with a little adjustment I think that it will be perfect for us.

From: RecipeNut

On Nov 10, 2004

This is excellent!! I used Bay scallops instead of sea so I didn't need to cut them. I also used to more cloves of garlic because we love garlic in this house. I did serve it over linguini. Delicious and easy to make. Thanks lucy k.

From: *everydaymom*

On Jul 25, 2006

This had a delicious flavor. Although when I made it, it was very watery and I had to remove the seafood (I used frozen)and thicken it with the parmesan and a little cream. But, this did not take away from this excellent recipe. Thanks for sharing.