Seafood Pasta Sauce for Paul

"I reworked Sage's recipe#31272 to fit the packages of scallops and shrimp I can buy, and to cut down on the liquid in the recipe. The original recipe said not to drain clams, but I found the sauce to have too much liquid that way. I use the cornstarch and water, or not, depending on my mood. My very picky son LOVES this sauce. Thanks so much to Sage for the original."
 
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Ready In:
35mins
Ingredients:
17
Serves:
6
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ingredients

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directions

  • Cook onions and garlic in butter and oil.
  • Add scallops, and cook for 5 minutes.
  • Add next 9 ingredients, and simmer for 5 minutes.
  • If you want to thicken the sauce, mix the cornstarch and water. Add to the sauce, and stir and cook until thickened.
  • Remove from heat, and stir in the sour cream.
  • Serve over cooked linguini.

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RECIPE SUBMITTED BY

I'm a stay-at-home mom, school volunteer, church volunteer, etc., and I live in Middle Tennessee. I like to read, visit the mountains, crochet, cook, etc. My favorite cookbook at this time is Recipe Hall of Fame Quick & Easy Cookbook. My passions are raising children with good moral character, being a good Christian, and food! My pet peeves are recipe instructions that leave out what to do with one of the ingredients, and people who won't put their shopping carts in the cart corrals! I have twin daughters who are in their second year of college and a son who is 16. My girls' college is close enough that I can come by every couple of weeks or so. When I tell them I'm coming, they ask Are you bearing baked goods?. Usually, I am, to the excitement of their suitemates!
 
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