WINE SAUCE FOR SEAFOOD
This is a delicious sauce made with white wine, butter, lemon, tarragon, garlic and shallots. It is wonderful served over any white fish that has been baked or grilled.
Provided by Nicole0615
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 17m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving.
Nutrition Facts : Calories 102.6 calories, Carbohydrate 5 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 5.5 g, Sodium 209.9 mg, Sugar 0.3 g
SEAFOOD LINGUINI WITH WHITE WINE SAUCE
We were craving shrimp and white wine sauce on night, and this is what I came up with. Bay scallops were on sale at the store, so I threw those in too. Please feel free to use any white wine you like. I happened to have a nice bottle of sauvignon blanc on hand, and it worked just fine. As a matter of fact, it tasted amazing. Note on the sea salt: I have some Tuscan flavored sea salt which is what I used for seasoning. If you don't have a flavored salt, please feel free to add some dried spices to taste such as dried Italian spice or a little rosemary. This also tastes great reheated the next day after the pasta absorbs more of the sauce.
Provided by Kozmic Blues
Categories European
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook linguini according to package directions.
- In a large skillet over medium heat, warm the olive oil.
- Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
- Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
- Add the white wine and bring to a boil.
- Reduce heat and simmer for another 3-5 minutes until wine reduces.
- Add scallops, remaining 1 tbsp of butter and lemon zest.
- Cook sea scallops for another couple minutes until just warmed through.
- Season with salt and pepper to taste.
- When pasta is cooked , drain and add to a large serving bowl.
- Top linguini with the seafood and white wine and sprinkle with the chopped parsley.
- I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.
Nutrition Facts : Calories 761.1, Fat 18.6, SaturatedFat 6.9, Cholesterol 179.4, Sodium 953.3, Carbohydrate 92.5, Fiber 3.9, Sugar 4, Protein 37.7
SEAFOOD LINGUINI WITH WHITE WINE SAUCE
This has to be by far my favorite hot pasta dish! One of our local chef's gave this recipe to me. You have to try it!
Provided by Cooking in Missouri
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta according to directions and set aside.
- Place clams in dutch oven. Add olive oil and wine. On medium heat simmer clams 10 minutes.
- Add garlic, salt, chicken base, lemon juice, heavy cream, butter and basil. Simmer for about 10 minutes, stirring frequently.
- On low heat, slowly stir in parmesan cheese. Cook until thickened,stirring frequently, about 10 minutes.
- Stir in baby shrimp, crab meat and large shrimp. Heat for about 6-7 minutes.
- Serve over hot linguini noodles. Garnish with fresh ground black pepper and shredded parmesan cheese. Excellent with breadsticks and a salad.
Nutrition Facts : Calories 1037.2, Fat 60.1, SaturatedFat 27.1, Cholesterol 330.7, Sodium 1087.2, Carbohydrate 63.2, Fiber 2.5, Sugar 2.2, Protein 54.8
SEAFOOD WINE SAUCE
Sauce is to be used on grilled fish or blackened fish.
Provided by JCSMITHGULF
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- To make roux: Melt 1/2 cup butter in a skillet over medium heat. Stir in flour, reduce heat to low, and cook until roux is a light chocolate color. Season with basil and thyme. Remove from heat.
- Heat oil in a saucepan over medium heat. Saute shallots until tender. Stir in wine, and simmer until liquid is reduced by half. Strain shallots from wine, and return wine to skillet. Stir in cream and 4 tablespoons butter; heat until butter is melted. Stir in 2 to 3 tablespoons of the roux, until mixture thickens. Cook on low heat for about 5 minutes to eliminate starchy flavor. Season with salt and pepper.
Nutrition Facts : Calories 442.8 calories, Carbohydrate 12.5 g, Cholesterol 115.4 mg, Fat 40.1 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 24.1 g, Sodium 231 mg, Sugar 0.9 g
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