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
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
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.
Served over thin spaghetti, this was one meal that we sincerely enjoyed! The flavors blended so well together, and it looks like a lot of ingredients, but it goes together easily and tastes so delicious!
Excellent pasta sauce. I served over thin spaghetti and it was great. I had a 10 oz. can of baby clams, low fat sour cream, fresh basil and parsley. Wonderful flavor and easy to do.
AWESOME! I followed ChicagoRN's advise and added some crushed red peppers, and cut the amt of chicken broth. I have tried to make a low-fat seafood pasta dish that my husband would like and this finally hit the mark! thank you Sage!
Holy cow....Sooooooo good! Hard to believe how low fat this was! I did use low fat sour cream rather than fat free, only because I don't use fat free and didn't want the remainder to go to waste. I increased the garlic, added a few shakes of crushed red peppers, cut the amount of chicken brother to 1 cup and eyeballed all the remaining ingredients. PERFECTION! Even 3 and 5 year old liked this one!
Oh yea, my wife loves it when I make seafood pasta for her. This was very good.