Seafood Pasta Sauce

"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 photo by BLUE ROSE
photo by BLUE ROSE
photo by gertc96 photo by gertc96
photo by gertc96 photo by gertc96
photo by gertc96 photo by gertc96
Ready In:




  • 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

  1. 2 tablespoons of dried parsley seems like a lot. Wouldn't that be the amount for fresh parsley? Same for basil.
  2. 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!
  3. Does this recipe call for fresh or dried basil and parsley?


  1. 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
  2. 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!
  3. 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!
  4. 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
  5. 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.


  1. True Italians consider it a cardinal sin to sprinkle grated cheese on red seafood sauce !
  2. 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


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!
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