Total Time
35mins
Prep 15 mins
Cook 20 mins

I reworked Sage's Seafood Pasta Sauce 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.

Ingredients Nutrition

Directions

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

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