Publisher Photo
Publisher Photo
Something's fishy around Michelle Van Aller's kitchen and her husband isn't a bit suspicious! "When I make low-fat, high taste recipes like this one featuring two kinds of salsa, he's none the wiser," she writes from Hurst, Texas.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3/4 cup chopped green onions
  • 2 garlic cloves, minced
  • 1 tablespoon butter
  • 1/2 cup white wine or chicken broth
  • 1-1/2 cups medium chunky salsa
  • 1/2 cup mild salsa
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 tablespoon lime juice
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 pound bay scallops
  • 5 tablespoons grated Parmesan cheese

Directions

In a large nonstick skillet, saute onions and garlic in butter until tender. Add wine; simmer, uncovered, for 3 minutes.
Stir in both types of salsa, chilies and lime juice; cook and stir until heated through. Add shrimp and scallops; cook until shrimp turn pink and scallops are opaque. Garnish with cheese. Yield: 8 servings (6 cups).
Originally published as Seafood Pasta Sauce in Light & Tasty June/July 2002, p44

Nutritional Facts

3/4 cup: 151 calories, 2g fat (1g saturated fat), 90mg cholesterol, 505mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 fat.

  • 3/4 cup chopped green onions
  • 2 garlic cloves, minced
  • 1 tablespoon butter
  • 1/2 cup white wine or chicken broth
  • 1-1/2 cups medium chunky salsa
  • 1/2 cup mild salsa
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 tablespoon lime juice
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 pound bay scallops
  • 5 tablespoons grated Parmesan cheese
  1. In a large nonstick skillet, saute onions and garlic in butter until tender. Add wine; simmer, uncovered, for 3 minutes.
  2. Stir in both types of salsa, chilies and lime juice; cook and stir until heated through. Add shrimp and scallops; cook until shrimp turn pink and scallops are opaque. Garnish with cheese. Yield: 8 servings (6 cups).
Originally published as Seafood Pasta Sauce in Light & Tasty June/July 2002, p44

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