*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Hi itz CraZee...the creator of the recipe. I see here that a few people had a hard time getting the sauce to thicken (it has never happened to me) so I read the recipe over....there SHOULD be a generous tbsp or so of flour in the wine cream mixture! My bad for forgetting it in the directions. Sorry, fellow cooks! With the flour added there should be no problem thickening the sauce. Well except for Molly...I have no idea what she did to clog a whisk LOL.......:-O
This recipe is the best. I have been looking for a seafood/pasta dish with a white sauce. I deleted the cajun seasoning and added one tbls of sourcream instead of 2. So easy to make. My kids and I loved it. Lovie T.
Great dish! after reading the other reviews i was worried about the sauce thickening correctly so I poured 1/2 the milk in with the wine and then added 2 tbls of flour to the remaining milk and wisked until completely disolved and then added it in before adding the sour cream and cheese. Worked well and the sauce thickened just enough. Also used sea scallops and sliced in large pieces and they came out great melted in our mouths! Thanks for the recipe!
I make this a LOT. My husband and I really like it. I dont put the peppers in cause we dont like them but I do add crab meat and sometimes these little lobster tails I found at Aldies as well as roasted garlic. Also there is a thickening ingredient that was left off and CraZee tells you what it is in her review on here. Enjoy! We do.
I thought this was very tasty! I have experienced the hard blobs of milk/wine/cheese and found that if you start with the wine and simmer it then once it has simmered add the cheese then sour cream then milk it doesn't blob up.
this should be renamed to crack creamy seafood & pasta...it's addicting...i've probably made it (seriously) 6 times within the last 2 weeks. hint though make sure u like the wine u are cooking with not a recipe u want to experiment with wine you've never had before..i need an intervention from this recipe lol
This is the first recipe I've used off this site and I loved it. My boyfriend liked it so much he ate it for breakfast the next day! We added mushrooms garlic oregano and basil and left the cilantro out. We also added flour to thicken the sauce. It turned out great!!
Just really didn't care for this. When you mix the wine and the milk together it makes a scary-looking curdled mess; only later does it sort of come together after the other elements are added. And the wine gives the sauce a sour taste that is not to my liking. (I used a sauvignon blanc; maybe a less dry white would give a better result.)
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