Seafood Catizone

I've made it many times in ways mentioned by others, often using a bit more fennel, garlic, and/or basil, but hard to gauge exactly as I seldom measure. I enjoy the variations including various kinds of pasta (like Penne) and cheese (like Romano) and sometimes just shrimp from the freezer. Now regularly I'll add fresh pre-cooked spinach to the toss or final pan mix... or if no fresh is handy, about a 1/2 bag of frozen spinach (or even zucchini strips) sauteed in oil and a touch of garlic... or even a few minutes microwaved. This adds color and some veggie flavor and nutrients. A flexible and easy recipe that can impress and is easy to tailor to your supplies and preferences. With crusty bread and white wine if possible.

• jimzee

• NEPA

• 6/30/2021

Simple. Quick. Delicious. Made it for my husband's birthday on a weeknight - took all of 15 minutes to prepare. We ate every last bite. I added a little chopped parsley for color and used a bag of Trader Joe's Seafood Blend which made it dead easy.

• hildurgdaughter

• Berkeley, CA

• 7/26/2014

Love this recipe. I make for weeeknights and for company!

• Anonymous

• Honolulu

• 4/11/2013

Added the white wine as suggested by another reviewer. Perfect using just scallops! A regular dish in our house and good for company.

• Anonymous

• Honolulu

• 2/24/2013

It was my first time cooking with shrimp and scallops at home, and it turned out excellent. Super quick and easy too. Based on comments from other reviews, I used 1/4 cup white wine, more grated parm, and backed off on the fennel (I used ~1/2 tsp). I really enjoyed the subtle fennel flavor, and plan to use closer to 1 tsp next time, as listed in the original recipe.

• drvoel

• St. Louis, MO

• 4/25/2010

This was delicilious!!!Like other reviewers, i used 1/4ts fennel seeds and 1/4 cup white wine. Definately a keeper.

• Msjin

• London

• 9/8/2006

I will preface this by saying I have never rated anything 4 forks here on Epicurious, that is why I rated this three. But this is a very fast, easy and really tasty pasta dish. Following the advice of other reviewers, I added 1/4 c white wine, and approximately 1/4 c half and half to the shrimp. I also omitted the extra 2 TBS olive oil (as per other reviews). Also, I used only about 1/4 tsp of fennel seeds, and those I chopped very finely, as we are not big fennel fans. It was very good, very easy, and I will definitely make it again!

• Anonymous

• Gainesville, FL

• 3/27/2005

Super easy and tasty! I used fresh basil (about 3 tablespoons) and added some white wine (about 1/4 cup). Did not add the additional 2 tablespoons of oil in the end. Also, I only used shrimp as it was the only seafood I had on hand. I followed the rest as written. This will become a regular!

• Areti

• Montreal, Canada

• 3/7/2005

This was quick, easy and delicious - a little different than scampi, thanks to the fennel. I eliminated the last 2 T of olive oil, used angel hair pasta and did add a splash of white wine to the shrimp, but otherwise made this recipe as written.

• Anonymous

• Bellevue

• 12/15/2004

After assessing the ingredient list, I always scroll past the instructions on how to make the food turn a different color to the reviews, which are too valuable to ignore! We tried this recipe with a wee dash of cream for the sauce - it's a keeper!

• Anonymous

• Harleysville, PA

• 7/31/2003

This was so easy to make and everyone raved about it. I used a little less oil and butter and skipped the fennel and added more fresh basil.

• Anonymous

• San Francisco, CA

• 7/15/2003

I use only 2 Tablespoons of olive oil as well. Either way, it is delicious

• Anonymous

• San Diego, CA

• 10/11/2001

I've made this dish countless times and still love it. I only use two tablespoons of olive oil. It's a regular at dinner.

• Anonymous

• Robbinsville, NJ

• 9/16/2001

This made a wonderful light summer supper. I substituted sweet basil (dried) in the dish and sprinkled each serving with fresh basil (good!) I also did not use as much olive oil as called for (about 2 tablespoons total) and I used about 1/4 teaspoon of the fennel seeds, as not to overpower the sauce. I used freshly grated parm and romano cheese (double the amount) and have also made it using white wine and it was equally as good.

• Anonymous

• Arkansas

• 7/18/2001

AS A NOVICE CHEF, THE SIMPLICITY OF THIS RECIPE WAS PERFERCT! I ADDED A 1/4 CUP OF WHITE WINE, OMITTED THE FENNEL AND DOUBLED UP ON FRESH PARM. I SERVED IT WITH A RICH & BUTTERY CHARDONNAY, A SPINACH SALAD WITH GOAT CHEESE AND VIENNA BREAD;I PREPARED IT FOR THE NEW MAN IN MY LIFE, AND THE RECIPE DEFINATELY LIVED UP TO THE OLD ADAGE, "A WAY TO A MAN'S HEART IS HIS STOMACH..."

• KARA PULVER

• FT WAYNE, IN

• 5/11/2001