21 Reviews of Seafood Pasta Sauce

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.

From: CaramelPie

On Feb 11, 2008

We really liked this - elegant & easy. I did use less liquid. My husband really liked it. My extremely picky son LOVES it! Thanks for a great recipe.

From: Kasey'sMom

On Feb 12, 2008

Wonderful! I used shrimp and imitation crab, as that's all I had on hand, and it was wonderful! I even forgot about tossing the pasta (angel hair, in my case) with sour cream, but it didn't matter: The end result was a creamy, delicious dish that even my finicky 3-year-old polished off while declaring that I was a "Great cooker!" Thank you for a recipe that I'll be sure to make often!

From: ChicagoRN

On Apr 22, 2009

Holy cow....Sooooooo good! Hard to believe how low fat this was! I did use low fat sour cream rather than fat free, only because I don't use fat free and didn't want the remainder to go to waste. I increased the garlic, added a few shakes of crushed red peppers, cut the amount of chicken brother to 1 cup and eyeballed all the remaining ingredients. PERFECTION! Even 3 and 5 year old liked this one!

From: Tiff & Jeff

On Mar 21, 2008

Very good!!! This was easy and sooo good! I left out the onions (we were having guests that don't eat them) and I also added 1/4 wine in exchange for 1/4 of the chicken broth. Also added a little lemon juice. I will def. be making this again

From: Chef #602299

On Nov 13, 2007

It was a great recipe. I probably added more pepper than the recipe because we like our food spicy. I didn't use the water I saved some of the chicken broth to mix with cornstarch to make a roux before adding to the sauce. Thank your for the recipe.

From: CamiDoo

On Nov 20, 2007

This was incredibly good! Was very easy to prepare, yet impressed everyone with it's restaurant quality. Like another reviewer, I added the scallops and shrimp at the end and simmered for 4-5 minutes. I didn't have Essence. Added a little red pepper flakes. Awesome!

From: Blest Chef

On Oct 29, 2007

Everyone really enjoyed the pasta. It has already been requested to make again. Great recipe. I didn't have any Essence of Emeril, but it still turned out great.

From: Chef #187523

On Jan 14, 2005

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