This has come out great my husband is not a scallop eater but he ate it an gave a thumbs up. We added some fried tilapia with it on the side. Thanks Paula for a great dinner

By Letasha Landry on January 15, 2012

Hi Catherine, Is this the recipe you're looking for? http://www.pauladeen.com/recipes/recipe_view/three_meat_pasta/

By Jonathan Able on August 17, 2011

Made this last night, should have cooked the tomatoes longer to make the sauce thicker. I didn't like the peel in the crushed tomatoe, wonder if tomato puree would be better?? I also used a Mccormick red and black pepper blend, good stuff in this recipe. Thanks!!

By Rhonda on August 12, 2011

There was a friend of Bubba and yours on the television show. The friend cooked a pasta dish and I can not recall the name of it, so can you help me. This dish was cooked along with your key lime pie. The dish was prepared in the month of July 2011. Please help me, it looked so good. Sincerely, Catherine

By catherine on August 10, 2011

Love your food and recipes, love your show, but esp. love your chuckle/laugh and interaction with others as you cook. I said to my NJ friend, "If we had a Paula Deen in our lives, we'd sure enjoy life more." Sometime I'll send along my spice combo for sauteed or baked seafood, salads, chicken -- you'll like it. Linda Stanley (I also get you on Twitter! Great idea!)

By Linda Stanley on July 21, 2011

My family and I LOVED this SOOOO much!!! I made homemade pasta and steamed spinach...and it was great!!!

By Jan on May 01, 2011

Saw this recipe on TV, and just had to try it. I did a few things differently. I added some chopped sweet onion and bell pepper when sauting the garlic. I used a 28 ounce can of crushed tomatoes instead of the 14 ounce can. And used a little more heavy cream than the recipe calls for, but I am in love with this sauce. Next time I may add crab.... Yum..........

By SherylJ on April 07, 2011

My fiance and I made this recipe for his mom on New Years. We made some adjustments by adding imitation crab meat, clams, and lobster meat. We omitted the red pepper flakes as we don't care too much for spicy. Let me tell you for my future mother-in-law that doesn't eat much she went back for seconds. It's definetly a must do recipe again.

By Sybil on January 05, 2011

I made this for my husband and some friends and everyone loved it!!!!

By Jennifer Champlain on January 04, 2011

i changed it up and added tomatoes with basil and south lousisiana shrimp

By Anonymous on September 10, 2010

My husband and I enjoyed this dish. However, I did make a few changes. I did not include the vodka, I used 5 garlic cloves instead of 2 and I added more heavy cream. I also used a can of cream of shrimp to give the pasta more sauce. Tastes great...enjoy!

By blukloud on August 29, 2010

Bubba....this recipe is the bomb baby...Well done!!! Rene Norris Pittsburgh PA

By Anonymous on August 06, 2010

Loved the dish so much, it's now a family favorite. Only changes I had was to cook the sauce longer to thicken it up. Never knew that just a 1/2 teaspoon of spices would go such a long way!

By Anonymous on August 05, 2010

It was a bit bland and soupy, next time will add lots more garlic. Thank goodness for the spice or it would not have been good at all.

By Anonymous on June 21, 2010

It was amazing!

By Anonymous on May 20, 2010

By Anonymous on May 17, 2010

This one worked out really well! I cooked it a little long so the sauce would get creamy and not too soupy. I added extra garlic b/c that's how it goes in my house, a little extra crushed red pepper and the whole family was in heaven!!! Highly recommend it to anyone! What is also nice about it is how you can change it up easily without creating a disaster in the end.

By Anonymous on April 16, 2010

It was good but was like a tomato soup I added some of my own stuff an jazzed it up

By Anonymous on April 05, 2010

You couldn't taste the vodka and the sauce was kind of bland. Next time, I will make it with my own vodka sauce recipe!

By Anonymous on March 25, 2010

I made this dish last night. Initially the sauce tasted more like a good tomato soup than a seafood sauce. I added more garlic, 1 tsp. of Louisiana Hot Sauce and fresh basil to the mix. Served it over low-carb lemon-pepper pasta. My husband and I both liked it; we have enough for tonight so will see how the flavors mellowed overnight. I gave the recipe a 4 instead of a 5 because it was a little bland before I kicked it up a notch.

By Anonymous on March 25, 2010