wow!what to say? this was phenomenal! we are both big seafood fans and it was nice finding a recipe that was not a white creamy thick and heavy sauce. i made alot of changes though. i didnt have white wine so i used vermouth, only a half a cup with half chicken broth. i only used bay scallops that i had, added broccoli and shredded carrots, green onion and twice the garllic.i did add black pepper,old bay seasoning and a smidge of dill. at the end i did thinken it up a bit with flour, but after adding some parmesan it got thick so again, lol, i thined it out with the wine so we could dunk some custy bread in the sauce.i have to say this is one of the best seafood recipes ive ever tried, it taste like restaurant food.very impressive and even a big hit with my picky eater boyfriend. for everyone who wasnt impressed, play around with it, cut back on the wine,dont forget the lemon though, add different seasonings, switch up the veggies, even different pasta can make a difference. i used linguine.this recipe is deffinatly one i will be making again! thankyou!

I have to say... this just didn't do it for me. The ingredients make it sound delicious but it ends up tasting like expensive tuna casserole. I headed out for McDonald's after this failed dinner.

We really did not care for this dish at all. The wine was way overpowering and there was too much sauce for the amount of pasta.

My husband and I loved this recipe. We did tweek it a bit after reading some of the other reviews. We will certainly be eating this again and I'm eager to fix it for guests.

This was just okay. The only substitution I made was to swap half of the wine with chicken broth. I ended up adding lots more garlic and some pepper at the end because there was just no flavor. Maybe if I increased and then thickened the sauce ...

I wanted to try this recipe out because i like all the ingredients and my bf and I are always looking for seafood dishes. I had to cut the recipe way down as i was only cooking for myself. This dish has the potential to be very, very good but it needs a little kick. I like my food with very powerful flavors and this fairs more on the lightly flavored side of things. Next time i will add much more garlic and probably red pepper. That said this dish is easy to prepare and has the potential to please most seafood lovers.

I LOVED this! I did a few changes, per the other reviews: used 1 cup white wine and 1 cup chicken broth (instead of the 2 cups wine), and used only 2 Tbsp. of butter (that's all it needed!) Threw the seafood in last. So good!

I followed the recipe only replacing the water with clam juice. Wow was this a dish to die for. My wife felt it was even better the next day.

This was a good, but not great, recipe. It was easy, but I felt like it lacked something -- not sure what, though. I added some cherry tomatoes at the very end (I thought it needed a bit more color), which I think helped some. Maybe it could have used a teeny bit of red pepper flakes or a splash of cream.

We liked this, and it was a good change from a lot of "creamy" seafood recipes. We halved the butter as well, and the result was loved by all. An instant addition to my dinner repertoire.

While this had a good flavor, I will be using much less wine next time. I used linguine instead of seashells, and I will try basil next time for more flavor and MUCH more garlic. The wine was overpowering and made the meal really soupy, but I am sure it will taste better the next day when all the flavors come together and thickens. All in all, it was a fun dish to make, very quick to do. A little pepper can add some heat to it, and I used 2 lbs of shrimp instead of one, as everyone likes shrimp here.

I thought this was just ok...it was to much wine in my opinion, I would go with 1 cup and substitute either a cup of water from the pasta or chicken broth. I also thought is was odd there was no salt or pepper for seasoning just the garlic and parsley. I added about a tablespoon of capers because I have never heard of piccata without it. This needs some seasoning. I will most likely not be making again especially since I spent $35 on the seafood. Thanks for the recipe....

This was FANTASTIC! And fast & easy to prepare. By far the best Allrecipes recipe we ever tried, and I've been a fan for at least 4 yrs now. Used a lot of reviewers tips for this one, so might not be fair to rate the recipe, but since the recipe is based on the original (who doesn't tweak???) I guess it should count. Halving the recipe was enough for 2 plus generous leftovers for tomorrow. First, I cut down butter by 1/2 (2 T). Subbed some wine with chicken stock (1/2c each) and the grn onion w/vidalia. Used 1 lb total seafood - shrimp and lobster (imitation) - that was PLENTY of meat - no need for 1.5 pounds! If you've never used it, you can find fresh herbs in the produce department in tubes that last for a cpl months and it cuts down on prep time for washing and chopping! I used approx 1T each parsley and basil. [Also can get minced garlic in jars in produce dept!] I sauteed the veggies & warmed the sauce sauce first, then added the seafood last so it doesn't overcook. Slightly thickened sauce w/Wondra [another great kitchen must-have! in baking goods aisle] b4 adding seafood & liquid. Served w/linguine. YUMMMM!!!! The lemon juice measurement remained same @ 3T for the halved recipe and is a MUST! Not too strong at all, it enhances this light seafood dish! Will most definitely go into our regular rotation. Many thanks for the posting!

Very good, but a little "soupy".

This was fantastic! My husband won't stop talking about it. Possibly the best dish I've had on this site. The combination of wine and lemon juice was perfect. I added extra garlic, left out the scallops, and used imitation crab meat instead of real. I also scaled this down to two servings and we have enough leftover for lunch tomorrow. I will definitely be making this again.

Recipe made way too much sauce and the sauce was too thin. We didn't like the shell pasta with it either. Will not make again.