3 Reviews of Penne With Shrimp, Scallops, Bell Peppers and Sun-Dried Tomatoes

From: Paja

On Feb 21, 2004

This tasted fabulous! My son's girlfriend, who is a vegetarian, enjoyed the sauce without the seafood, on pasta. But, my kitchen was a big mess when I was finished (even more than usual) because I think the steps are more complicated than they need to be. I typed out the recipe a simpler way for my own reference and there were only 7 steps instead of 15. Basically, what I'd do next time (and there WILL be a next time) is: 1. Saute the garlic and mushrooms (yes, I added mushrooms) 2. Add the basil and oregano and the sun-dried tomatoes. 3. Add the broth, wine, and tomato paste. Simmer to thicken. 4. Add the peppers for a couple of minutes 5. Add the already cooked seafood 6. Add the cream and cheese. 7. Serve over pasta. I was looking for a seafood sauce for pasta that wasn't outrageously high in fat, but was very high in flavour. I certainly found it in this recipe! Thank you, Luai Aown, for a new favourite!

From: Debbie Jones

On Jun 20, 2002

This was one of the greatest recipes I've ever made! I sauteed the peppers ten minutes longer than the recipe called for only because I like them softer. I also used the huge shrimp (alaskan or ?) Don't scrimp on the 2/3 cup heavy cream; it made all the difference! My boyfriend is very picky and he ate half the pot before he almost busted! This recipe could be sold in any restaurant! The sauce is incredible. It's definitely going to be the next thing I serve for company!

From: jan53

On Aug 18, 2008

I made this recipe for a crowd of 10. I omitted the peppers and used spinach instead. Everyone raved about the taste. It was a real crowd pleaser and I am going to make it again