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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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Clam Linguine w/ Shiritaki & Thyme Asparagus

AKillian24

05/31 - 06/06

learning 2 cook in VT

Seafood Pasta Sauce

Recipe #31272 | 20 min | 10 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Browse similar recipes by category

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: Cookin'Diva

On Sep 18, 2009

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!

0 people found this review helpful

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From: 3shihmum

On Aug 31, 2009

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.

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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

5 people found this review helpful

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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.

3 people found this review helpful

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