Community Pick
Seafood Pasta Sauce
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"My friend prepared this meal for us one evening and I included it in our Family Recipe Book; it remains a favourite. Tastes very rich but very low fat and so easy to prepare. i followed some and added the seafood a bit later."
photo by BLUE ROSE
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1⁄4 cup chopped onion
- 2 garlic cloves, crushed
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1⁄2 lb shrimp
- 1⁄2 lb scallops
- 1 (6 1/2 ounce) can clams, not drained
- 1 1⁄2 cups chicken broth
- 1 teaspoon basil
- 2 tablespoons parsley
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon Emeril's Original Essence
- 1⁄4 cup nonfat sour cream
directions
- Cook onions and garlic in butter and oil.
- Set shrimps and scallops aside.
- Add rest of ingredients and simmer about 5 minutes.
- Add shrimps and scallops and cook 5 minutes.
- Thicken with 2 Tbsp cornstarch and 3 tbsp water.
- Cook linguini and toss with 1/4 cup no fat sour cream.
- Add seafood sauce to pasta and serve.
- Offer some freshly grated parmesan cheese and crushed pepper.
Questions & Replies
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2 tablespoons of dried parsley seems like a lot. Wouldn't that be the amount for fresh parsley? Same for basil.
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Is this recipe for 1/2 pound pasta or one pound? I'm very excited to try this and have been looking for a good recipe for a seafood pasta sauce! -
Does this recipe call for fresh or dried basil and parsley?
Reviews
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Sage, this is one delicious sauce! followed your recipe except I didn't add the shrimps or scallops until the very last step and then simmered them for 5 minutes I can't get Essence of Emeril, or at least I haven't seen it so I added Denzel"s sauce - it's spicy but worked well Thank-you for a recipe I will enjoy itover and over again
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Delightful recipe that is not overly complicated. I was intrigued by the idea of mixing low-fat sour cream into hot pasta, but it turned out to be a wonderful way to add a bit of creaminess to the final recipe. I like the hints from other reviewers: don't add shrimp and scallops until just before thickening the sauce. Deglaze pan with a little wine after sauting onion. Enjoy! -
This is a great sauce for seafood and one I will use often! Great flavors going on here. My family just about swallowed it whole so they could go for seconds. Good thing I doubled the recipe so we could have leftovers. I served it over linguine noodles with great success! -
Tried this last night it was really great. I inadvertently added a tablespoon of butter instead of a tsp. Also listened to other reviewers added the seafood late in the process. Used wondra to thicken the sauce and some white wine to stretch the sauce a bit more. Thanks Sage - this is a winner
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excellent and so easy! I used 1C low sodium chicken broth and 1/4C chardonnay, skipped the salt, and used chicken broth with the cornstarch to thicken. Tossed the scallops and shrimp in just before thickening the sauce, then added the fresh basil, about 2 Tbsp thinly shredded. Served over whole wheat spaghettini with shredded parm reggiano, a salad and french bread and thanks Sage, you made me look like a star.
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Tweaks
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True Italians consider it a cardinal sin to sprinkle grated cheese on red seafood sauce !
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I took scallops and clams over to a friend's house to cook, but I forgot the recipe. I remembered the ingredients, but not the order of cooking. I also used vegetable stock instead of chicken broth. It was very good. It needed the Essense of Emeril or some hot sauce for a little "bam". That was the one detail I forgot. I have added this to My Cookbook. Thanks. Helen
RECIPE SUBMITTED BY
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Sageca
Canada
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!
