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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (281g) Recipe makes 4 servings The following items or measurements are not included below: Emeril's Original Essence |
||
| Calories 199 | ||
| Calories from Fat 42 | (21%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.7g | 7% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 124mg | 41% | |
| Sodium 652mg | 27% | |
| Potassium 583mg | 16% | |
| Total Carbohydrate 7.7g | 2% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 1.9g | ||
| Protein 29.8g | 59% | |
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Seafood Pasta Sauce
By: Sage
Jun 14, 2002
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.
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
1
Cook onions and garlic in butter and oil.2
Add shrimps and scallops and cook 5 minutes.3
Add rest of ingredients and simmer about 5 minutes.4
Thicken with 2 Tbsp cornstarch and 3 tbsp water.5
Cook linguini and toss with 1/4 cup no fat sour cream.6
Add seafood sauce to pasta and serve.7
Offer some freshly grated parmesan cheese and crushed pepper.
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- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Scallops
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: jwaugh8
On Aug 9, 2008
Oh yea, my wife loves it when I make seafood pasta for her. This was very good.
From: MichelliBelli
On Jun 28, 2008
I made exactly like the recipe. Remember your dish will only be as good as your seafood is fresh! If it smells fishy then it is fishy. This is an amazing dish and one I can't wait to share with company! Thank you Sage!
From: Bergy
On Aug 8, 2002
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
From: chelle keithley
On Jul 14, 2005
My boyfriend made this tonight for dinner, his first dinner w/out me being here...It was tasty, but a little runny, I added alot of parmesan cheese when I got home to thicken it up.It's not a very "pretty looking" dish, but it was very good. Next time we might hold up on the chicken broth or the liquid from the clams. Thanks for an easy and delicious recipe.
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