Seafood Pasta Sauce Recipe

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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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings


  • 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

Nutritional Facts

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


  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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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