Best Seafood In Basil Sauce Recipes

SHRIMP IN TOMATO BASIL CREAM SAUCE

Steps:

• Rinse shrimp and pat dry with a paper towel. Season with salt and pepper.
• Melt butter in a large skillet over medium high heat. Add shrimp and cook for approximately 1-1/2 minutes on each side, or until shrimp have just turned pink on both sides. Transfer shrimp to a plate and set aside (leave any juices in the skillet).
• In the same skillet, add garlic and cook until fragrant, stirring constantly (about 30 seconds).
• Add heavy cream and diced tomatoes with juices, Parmesan cheese and Italian seasoning. Stir well to combine.
• Bring to a boil, then reduce heat to maintain a simmer. Simmer for 4-5 minutes, or until slightly thickened (stirring frequently).
• Remove skillet from heat and add fresh basil. Stir to combine. Season cream sauce with additional salt and pepper, if desired.
• Return shrimp to skillet. Serve over your favorite cooked pasta, if desired.

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE

Steps:

• In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.

SEAFOOD IN BASIL SAUCE

Steps:

• 1. If seafood isn't fresh and is frozen run under cool water to thaw. Drain and pat dry on paper towel.
• 2. in blender combine basil, garlic, olive oil and 1 T. melted butter. process until smooth.
• 3. Heat 2 T. bitter in a heavy frying pan over high heat until butter bubbles.
• 4. Add seafood. Turn quickly in the butter to coat all over. Reduce heat to medium Saute stirring until seafood is heated through and cooked.
• 5. Add Sherry and simmer 30 seconds. Add sauce from blender. Stir with spatula until sauce coats seafood evenly.
• 6. Sprinkle with Parmesan cheese and parsley. Serve immediately over hot cooked pasta or noodles.

SEAFOOD IN BASIL SAUCE

Steps:

• In a blender of food processor, combine basil, garlic, olive oil, salt and 1 T. melted butter. Process until smooth.
• Heat the 2 T. butter in a heavy skillet over high heat until the butter bubbles.
• Add seafood, turning quickly in the butter to evenly coat. Reduce heat to medium. Saute, stirring, until seafood is heated through and cooked.
• Add sherry. Simmer 30 seconds. Add sauce from blender or food processor. Stir with spatula until sauce coats seafood evenly.
• Sprinkle with Parmesan cheese and parsley. Serve immediately.

PENNE WITH BASIL-SEAFOOD SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat. Add scallops and shrimp and sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer seafood to bowl. Add garlic to same skillet; sauté 1 minute. Add tomatoes and half of basil; simmer until sauce thickens, about 10 minutes. Increase heat to medium-high. Add clam juice and cream and simmer until thickened to sauce consistency, about 6 minutes. Add penne, seafood, remaining basil and toss. Season with salt and pepper.