Velvety seafood sauce

This article has not been rated yet.


5 min


6 to 8 servings

* PLUS Cooking time: 8 minutes


  • 6 cups chunky herbed tomato sauce
  • 250 g cooked or raw shrimp , about 12 to 14, peeled and deveined
  • 500 g bay or sea scallops , sliced in half
  • 250-mL container 35% cream , or 1 cup (optional)
  • 2 tbsp Pernod , optional
  • 1 tbsp anchovy paste , optional


  • Heat tomato sauce in a large saucepan set over medium heat. Stir occasionally until it comes to a boil. Meanwhile, if using frozen shrimp and scallops, remove from freezer and rinse under cold running water to remove ice crystals. Gently squeeze out excess water from seafood.
  • If using cream, Pernod and anchovy paste, stir into sauce once it is hot. Taste after each addition. We loved all 3 ingredients added, but you may want to use only 1 or 2. Increase heat to medium-high, then stir in fresh or frozen shrimp and scallops. Cook, uncovered and stirring often, until shrimp are warmed through and bright pink and scallops are firm, from 5 to 6 minutes. Spoon sauce over hot spaghetti or linguine and serve immediately. Great with a bottle of red wine and crusty French bread.

Nutrition (per serving)

  • Calories
  • 141,
  • Protein
  • 16.3 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 2.7 g,
  • Fibre
  • 3 g,
  • Sodium
  • 446 mg.

It takes only about 10 minutes to turn a good base sauce–our chunky herbed tomato sauce–into an elegant, grown-up party entrée by adding shrimp and scallops or your favourite seafood.

Shortcut version

Open a couple jars or cans of your favourite spaghetti sauce and jazz it up with any or all of our additions, above.

Sauce tip

Other interesting additions for the sauce include capers, chopped black or green olives, chopped jalapeño peppers, chopped sun-dried tomatoes or chopped fresh coriander, basil or dill or a mixture of chopped fresh herbs.