Best Basil Butter Sauce Recipes

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TOMATO & BASIL SHRIMP IN GARLIC BUTTER SAUCE



Tomato & Basil Shrimp in Garlic Butter Sauce image

A simple, elegant shrimp dish with fresh basil and tomato featuring a flavorful garlic butter sauce served over delicate angel hair pasta.

Provided by Anonymous

Categories     Trusted Brands: Recipes and Tips     Saute Express® Saute Starter

Time 20m

Yield 2

Number Of Ingredients 8

¼ pound angel hair pasta
½ cup LAND O LAKES® Butter, divided
½ pound uncooked medium shrimp, peeled and deveined
5 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 tomato, diced
3 tablespoons coarsely chopped fresh basil, plus more for garnish
Salt and black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; keep warm.
  • Melt 2 tablespoons butter in skillet over medium heat. Add shrimp; cook and stir occasionally until shrimp are opaque and cooked through, 3 to 4 minutes. Transfer to a warm plate with a slotted spoon.
  • Cook garlic in skillet, stirring constantly for 1 minute. Add remaining butter, extra virgin olive oil, tomato and basil. Stir in shrimp.
  • Serve over cooked pasta and garnish with additional chopped fresh basil

Nutrition Facts : Calories 799.3 calories, Carbohydrate 36.1 g, Cholesterol 296.8 mg, Fat 62.2 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 30.8 g, Sodium 864.1 mg, Sugar 2.7 g

BASIL LEMON BUTTER CREAM SAUCE



Basil Lemon Butter Cream Sauce image

This is a sauce recipe that was a frequent complement to chicken and fish during my study abroad residence experience with a french family in the Loire Valley region. Cream sauces are very popular paired with white and rosé wines in this geography, and this goes well over a thinly sliced breast of chicken, or a flaky whitefish. Although the sauce itself is somewhat fattening, if used conservatively it's actually a light and refreshing compliment to poultry and fish in the summer. If you absolutely feel the need to tone down the fat, be careful as you don't want the sauce to become too thin as it won't coat as nicely. Enjoy!

Provided by jpknight22

Categories     Sauces

Time 10m

Yield 2-3 cups, 8-10 serving(s)

Number Of Ingredients 6

2 tablespoons salted butter
8 fluid ounces heavy whipping cream
1 lemon, juice of
1 chicken bouillon cube
4 -6 fresh basil leaves, finely chopped
1 garlic clove, pressed

Steps:

  • For preparation, juice the lemon into a ramekin or small mug, removing the seeds. Mince fresh basil leaves until really finely chopped.
  • In a saucepan, heat butter over medium temperature until melted. Gently add heavy whipping cream while stirring with a whisk and bring to a low boil while constantly stirring. Slowly add lemon juice while stirring consistently until blended. Add chicken bouillon, basil, and pressed garlic and continue to stir until chicken bouillon is dissolved. Reduce heat to low and serve by lightly drizzling sauce with a spoon over fish or chicken.

Nutrition Facts : Calories 131.5, Fat 14, SaturatedFat 8.7, Cholesterol 48.5, Sodium 156.2, Carbohydrate 1.5, Sugar 0.3, Protein 0.8

RAVIOLI WITH BROWN BUTTER-BASIL SAUCE RECIPE - (4.4/5)



Ravioli with Brown Butter-Basil Sauce Recipe - (4.4/5) image

Provided by á-23163

Number Of Ingredients 6

1 T. butter per serving
1 T. olive oil per serving
fresh basil to taste (I used about 1/4 c. per serving)
1-2 T. walnut pieces per serving
cheese ravioli, amount to your liking/appetite per serving
parmesan cheese

Steps:

  • Have water boiling for pasta when you start the sauce. In sauce pan, heat butter over medium high heat and cook until browned. Add olive oil and reduce heat. Toss ravioli in boiling water; toss walnuts into butter to brown lightly. Fresh pasta only takes a few minutes to cook so watch carefully. As you're draining the ravioli, throw the basil in the sauce just to wilt. Plate ravioli and pour sauce over. Pass parmesan separately. Other ideas: if you like more sauce on your pasta, try adding some chicken or vegetable broth to the sauce just long enough to heat -- a few tablespoons per serving. Try different herbs -- rosemary or sage are both excellent. Try different ravioli -- sweet potato or winter squash are good with sage.

BASIL-BUTTER SAUCE



Basil-Butter Sauce image

Provided by Pierre Franey

Categories     easy, condiments

Time 10m

Yield 4 servings

Number Of Ingredients 7

5 tablespoons butter
1 tablespoon finely chopped shallots
8 leaves fresh basil, coarsely chopped
1/4 cup white-wine vinegar
1/4 cup heavy cream
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Heat 1 tablespoon butter in a small saucepan, and add shallots. Cook briefly, and add basil and vinegar. Bring to a boil, and cook until reduced to 2 tablespoons.
  • Add cream, and bring to a rapid boil. Cook this until reduced to 1/3 cup. Remove the sauce from the heat, and immediately add the remaining 4 tablepoons of butter, salt and pepper, stirring rapidly with a wire whisk.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 20 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 13 grams, Sodium 119 milligrams, Sugar 1 gram, TransFat 1 gram

SALMON WITH LEMON BUTTER BASIL SAUCE



SALMON WITH LEMON BUTTER BASIL SAUCE image

Categories     Fish     Bake     Quick & Easy     Dinner     Healthy

Yield 4 servings

Number Of Ingredients 15

4 Salmon Fillets, About 6 Oz Each
3 Tablespoons Olive Oil
3/4 Cups of Seasoned Bread Crumbs
For The Sauce:
1/2 Sticks Unsalted Butter
Juice of 1 1/2 Large Lemons
1/2 Cup Dry White Wine
4 Medium Artichokes, Cleaned, Sauteed, And Cut Into Eight Pieces
4 or 5 Sun-dried Tomatoes, Chopped
1 Large Garlic Clove, Peeled And Minced
3 Tablespoons Chopped Fresh Basil
Salt & Pepper
To Finish If Needed:
1 Tablespoon Soft Butter
1 Tablespoon Flour

Steps:

  • Melt the butter in a heavy saucepan. Add the garlic, artichokes, and sun-dried tomatoes and cook 3 minutes over medium low heat. Add the lemon juice, salt and pepper to taste, and cook over low heat until thickened. Just before serving, stir in the fresh, chopped basil. If your sauce does not thicken up enough, mix the soft butter with the flour and whisk in just a teaspoon or so, adding more as needed. Preheat oven to 375 degrees F. Brush the salmon with the 3 tbs. of oil then sprinkle on the crumbs. Place hot oven and roast until done, but still moist inside. (cooking time depends on the thickness of your salmon fillets). Or, grill the salmon on a hot grill until cooked. Serve each steak topped with a scoop of the sauce. Cooks Tip: The salmon should flake with a fork when done, but the center should remain moist and pink. Variations: Tyr adding a teaspoon or so of drained capers, or 10 to 12 pitted and chopped black olives to this sauce.

GARLIC BASIL CHICKEN WITH TOMATO BUTTER SAUCE RECIPE - (4.1/5)



Garlic Basil Chicken with Tomato Butter Sauce Recipe - (4.1/5) image

Provided by kimvess

Number Of Ingredients 8

1 1 1 pound chicken breasts, boneless skinless
to & pepper, to taste
1/4 1/4 1/4 cup olive oil
6 6 6 Roma tomatoes, diced
3 3 3 cloves garlic, minced
1 1 1 handful fresh basil, loosely packed, cut into ribbons
1/4 1/4 1/4 cup LAND O LAKES® European Style Super Premium Salted Butter
8 8 8 ounces pasta, like spaghetti, linguine, or bucatini

Steps:

  • Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly). Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper. Prep the tomatoes, garlic, and basil and set aside. Make the pasta according to package directions. Heat the olive oil in a large heavy skillet until a drop of water sizzles across the top. Add the chicken and pan-fry for several minutes on each side The goal here is to get the chicken cooked AND get a nice browning on the outside. When the chicken is done, set aside. Give the oil a few minutes to cool, add the tomatoes, and return to heat (if you add the tomatoes to the hot oil it will be a splatter-fest). Simmer to cook the tomatoes down into a chunky-sauce-like-mixture. Add the garlic and butter and stir to combine until the butter is melted. Add the chicken back in to soak in the sauce for a few minutes. Just before serving, stir in the basil. Top servings of pasta with the chicken and the sauce.

CHESTNUT SPAETZLE W/ BROWN BUTTER SAGE SAUCE - SWEET BASIL



CHESTNUT SPAETZLE W/ BROWN BUTTER SAGE SAUCE - SWEET BASIL image

Categories     Sauté     Dinner

Number Of Ingredients 10

2 eggs, lightly beaten
1 1/4 cups all purpose flour, plus two tbls.
2 tbls chestnut flour.
1/2 cup whole milk
1 tsp S
1/4 tsp baking powder
2 tbls butter
1 tsp chopped sage
1 tbls marinated onions
1 tbls lemon juice

Steps:

  • In a large saucepan, bring 6 qts of salted water to a boil. Decrease the heat to moderate, maintaning a simmer. meanwhile, in a mixing bowl, conbime the eggs, flours, milk, and baking soda. Place the colander over the saucepan. then pur 1/4 of the batter into the colander, pressing the mixture through the holes and into the boiling water with a plastic spatula. cook for 3-5 mins until the dumblings begin to float to the surface. conver the pan for 1 min, continuing to cook until the spaetzle are fluffy and swollen. Transfer the dumblings to a non-stick baking sheet to cool. repeat process with remaining batter. Heat a large skillet over medium high heat. add the butter, allow it to melt, and then add the spaetzle. saute for 1 minute and then add the sage and the marinated onions. continue to saute this mixture for 1-2 mins until the sauce begins to brown. Stirr or toss the mixture then saute for 2 more mins, until completely browned. Remove the skillet from the heat, and then stir in the lemon juice. Season with S&P

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