MIXED SEAFOOD IN A CREAMY GARLIC WINE SAUCE {MARISCOS AL AJILLO}
Recipe for mixed seafood in a creamy garlic wine sauce, or mariscos al ajillo. Made with a mix of shrimp, calamari or squid, and bay scallops cooked in a sauce of butter, garlic, white onion, white wine, cream, and parsley.
Provided by Layla Pujol
Categories Appetizer Main Course Starter
Time 25m
Number Of Ingredients 14
Steps:
- Season the seafood with a sprinkle of salt.
- Melt the butter over medium heat in a large skillet.
- Add the onion and garlic, cook for about two minutes.
- Add the shrimp and cook for 1 minute.
- Add the white wine, mix well and cook over high heat for 1 minute.
- Add the heavy cream and cook until the shrimp are almost done.
- Add the squid and bay scallops, cook for about two minutes or until done, and immediately remove from heat.
- Taste and add salt if needed. Add ground black pepper to taste.
- Mix in the chopped parsley.
- Serve the mixed seafood in garlic sauce immediately. You can serve it as an appetizer with bread. It can also be served as a main dish with rice, fried green plantains, salad, etc.
SHRIMP IN CREAM SAUCE
Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.
Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.
CREAMY SEAFOOD PASTA
Enjoy a seafood dish that's great for casual entertaining AND can be on the table in just 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- In 5- to 6-quart Dutch oven, cook linguine as directed on package. Drain well; return to Dutch oven and cover to keep warm.
- Meanwhile, in blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic; blend on medium speed until mixture is smooth. Set aside.
- In 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Add shrimp, mushrooms and onions; cook about 5 minutes, stirring frequently, until shrimp turn pink.
- Stir in pepper flakes and soup mixture; cook until thoroughly heated. Stir in parsley. Add salt and pepper to taste.
- Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with Parmesan cheese.
Nutrition Facts : Calories 410, Carbohydrate 55 g, Cholesterol 130 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 4 g, TransFat 0 g
CREAMY SEAFOOD STEW
A low-fat seafood stew that tastes anything but, and all ready in 30 minutes too
Provided by Good Food team
Categories Soup
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan and cook the onion and celery until soft but not coloured, about 10 mins. Throw in the garlic and cook for 1 min more. Pour in the wine and simmer on a high heat until most has disappeared.
- Pour in the stock and cornflour mix and simmer for 5-10 mins, stirring often until thickened. Season, then add the seafood and most of the dill. Simmer for a few mins until piping hot, then stir in the crème fraîche.
- Meanwhile, cook the garlic bread following pack instructions. Divide the stew into warm bowls and scatter with the remaining dill. Serve with garlic bread for dipping into the stew.
Nutrition Facts : Calories 270 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 2.22 milligram of sodium
CREAMY GARLIC SEAFOOD PASTA
This seafood pasta with creamy garlic sauce is the perfect dinner recipe, whether you need to get dinner on the table fast or impress guests.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- In a large pan, add a splash of oil and allow to heat up.
- Season the seafood with salt and pepper then cook in batches until golden brown.
- The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta.
- Remove the seafood from the pan and set aside.
- In the same pan, melt the butter and add the garlic and chilli flakes. Cook until fragrant then pour in the lemon juice and wine.
- Bring to a simmer and allow to reduce by half.
- Pour in the cream and allow to come to a simmer. Allow to cook for 5 minutes or until the sauce coats the back of a spoon.
- Add the seafood (and any of its resting juices) and parsley and stir to combine.
- Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.
Nutrition Facts : Calories 454 kcal, Carbohydrate 65 g, Protein 24 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 192 mg, Sodium 466 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CREAMY SEAFOOD NEWBURG
Steps:
- Gather the ingredients.
- Remove the shells from the shrimp. With a sharp knife, make a shallow cut down the back of a shrimp and pull the dark vein out . If the vein doesn't come out easily, scrape it out with the tip of the knife. The vein is the digestive system of the shrimp, so it should be removed. Repeat with the remaining shrimp.
- Rinse well, chop large shrimp coarsely. Leave small to medium shrimp whole, if desired. Transfer the shrimp to a large bowl.
- To the bowl with the shrimp, add the lobster, scallops, or crabmeat along with the sherry, lemon juice, and nutmeg.
- Cover the bowl and refrigerate for about 45 minutes to 1 hour.
- Melt the butter in a medium saucepan over medium-low heat.
- Add the flour and continue cooking for about 3 minutes while stirring constantly.
- Gradually whisk in about 1/4 cup of the half-and-half. Gradually add the remaining half-and-half, whisking constantly. Add the salt and continue cooking until bubbling and thickened.
- In a bowl, whisk the heavy cream with the egg yolk.
- Add to the thickened sauce while whisking constantly.
- Stir in the cheese and continue cooking until the cheese has melted.
- Add the seafood to the sauce and cook for about 10 minutes, or until the seafood is thoroughly cooked.
- Spoon the seafood Newburg over toast points , puff pastry shells, or hot cooked rice or noodles. Or serve the seafood over freshly baked biscuits.
- Sprinkle with paprika or garnish with fresh chopped parsley , as desired.
Nutrition Facts : Calories 516 kcal, Carbohydrate 11 g, Cholesterol 463 mg, Fiber 0 g, Protein 43 g, SaturatedFat 18 g, Sodium 1991 mg, Sugar 1 g, Fat 32 g, ServingSize 4 servings, UnsaturatedFat 0 g
SHRIMP SCAMPI
Shrimp scampi is a favorite dish at many Italian restaurants but our version takes just 20 minutes to prepare, so it's perfect for a weeknight dinner at home. Large shrimp are cooked with garlic and then served over linguine pasta with a buttery-wine sauce.
Provided by Diabetic Living Magazine
Categories Healthy Shrimp Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels.
- Cook linguine according to package directions. Drain and keep warm.
- Meanwhile, heat oil in a 12-inch skillet over medium-high heat. Add garlic; cook and stir for 15 seconds. Add shrimp. Cook for 2 to 4 minutes or until shrimp turn opaque, stirring frequently. Transfer shrimp to a serving platter using a slotted spoon.
- Add wine, butter, and salt to the skillet. Cook and stir over medium heat to loosen any browned bits and to melt butter. Pour butter mixture over shrimp. Sprinkle with chives. Serve over linguine.
Nutrition Facts : Calories 341 calories, Carbohydrate 34 g, Cholesterol 222 mg, Fat 9 g, Fiber 1 g, Protein 29 g, SaturatedFat 3 g, Sodium 1039 mg, Sugar 2 g
SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
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.
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.
Nutrition Facts : Calories 433 calories, Sugar 4.2 g, Sodium 838.3 mg, Fat 32.1 g, SaturatedFat 20 g, TransFat 0.7 g, Carbohydrate 7.2 g, Fiber 0.9 g, Protein 31.1 g, Cholesterol 275.8 mg
CREAM SAUCE RECIPE COLLECTION
A collection of delectable cream sauce recipes - for pasta, chicken, salmon, seafood and even pork. The preparation times vary based on the complexity of each individual sauce, but overall expect about 20 minutes or less in most cases. Heavy cream is a must have ingredient common to all the recipes below.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 15m
Number Of Ingredients 19
Steps:
- GARLIC CREAM SAUCE (with OPTIONAL PARMESAN) Heat the olive oil in a sauce pan over medium heat. Add the minced garlic and while constantly moving it around with a wooden spoon, sauté if for 30-40 seconds or until fragrant and just beginning to turn golden. Add the heavy cream, stir, bring to gentle simmer and simmer until the sauce thickens to your liking. Remove from heat. Add the grated Parmesan (optional) and stir until it melts and blends in with the sauce. Season with salt and pepper to taste. CHORIZO CREAM SAUCE In a non-stick pan over medium heat begin to brown the chorizo while gently breaking it up with a wooden spoon. When mostly cooked through, remove any excess fat with a small spoon (may not need to). Add the heavy cream, stir, bring to simmer and cook for another couple of minutes. Taste and adjust seasonings. HONEY MUSTARD CREAM SAUCE In a sauce pan over medium heat add the heavy cream, mustard and honey. Whisk until combined and simmer briefly until the sauce thickens to your liking. Season with salt and pepper to taste. SPICY CREAM SAUCE (CAJUN OR RED PEPPER FLAKES) In a sauce pan over medium heat add heavy cream and chicken base. Stir to combine and bring to simmer. Add Cajun seasoning OR red pepper flakes (plus optional Parmesan). Simmer until sauce thickens to your liking or thicken with slurry. SIMPLE CHEESE CREAM SAUCE Add the heavy cream to a sauce pan, place on stove and heat over the highest setting of low available before you get to medium-low. Add garlic salt and dried oregano and stir. Once you observe the cream forming a skin on the surface, it is hot enough. In batches add the shredded cheese and stir to combine. Add the next batch only after the previous one has been incorporated. When the sauce is smooth, remove from the heat and serve immediately. Leftovers of this sauce must be warmed up on low, with a bit of extra heavy cream, otherwise the fat from the cheese might cause it to separate. WHOLE GRAIN MUSTARD CREAM SAUCE In a small saucepan over medium heat combine the heavy cream and the whole grain mustard. Bring bring to simmer and let reduce for a couple of minutes until it reaches your desired thickness.
HOW TO MAKE SEAFOOD SAUCE
How to Make Seafood Sauce. Since most seafood is mild in flavor, it's great along with sauce. If you like bold flavors, dip seafood in a ketchup and horseradish-based cocktail sauce. For a creamier taste, mix a mayonnaise and ketchup...
Provided by wikiHow
Categories Fish and Seafood
Number Of Ingredients 5
Steps:
- Put the ketchup, horseradish, juice, and sauces in a bowl. Get out a small bowl and put 1/2 cup (115 g) of ketchup into it along with 2 tablespoons (30 g) of horseradish, 1 teaspoon (4.9 ml) of lemon juice, 1⁄2 teaspoon (2.5 ml) of Worcestershire sauce, and 1⁄2 teaspoon (2.5 ml) of hot sauce.Tip: For the most intense flavor, use freshly squeezed lemon juice instead of bottled.
- Whisk the sauce and taste it. Use a whisk or fork to combine the sauce ingredients until they're completely smooth. Then dip a clean spoon into the bowl and taste the sauce. Adjust the flavorings according to your taste. For example, if you want a saltier flavor, mix in a few more drops of Worcestershire sauce. To make it spicier, stir in more horseradish or hot sauce.
- Serve the cocktail sauce with shrimp. Spoon the sauce into a serving bowl and set it out along with boiled and cooled shrimp. Classic cocktail sauce is also great with oysters, clams, and steamed crab legs. Cover and refrigerate the cocktail sauce for up to 1 week. Discard any sauce that you've already dipped into with shrimp or seafood.
CREAMY SEAFOOD LINGUINE
Carole Floyd from Exmore, Virginia can just about guarantee rave reviews for this creamy seafood dish! "To dress up the meal, I like to serve it with steamed fresh asparagus or a tossed salad and French bread," she adds. TASTY TIP Carole's seafood dish also works well with cubes of flounder, salmon or some other tasty fish, she says.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside., In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the shrimp, scallops and wine or broth. Cook, uncovered, until shrimp turn pink, 3-5 minutes., Stir milk mixture and add to skillet. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper. Drain linguine; top with seafood mixture. Sprinkle with remaining 1/4 cup Parmesan cheese.
Nutrition Facts : Calories 394 calories, Fat 7g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 749mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
CREAMY SEAFOOD SAUCE
This quick, easy sauce is excellent with your favorite cooked seafood. I use leftover shrimp, scallops, lobster, or a combination of these. Also good with sautéed chicken bites. Sometimes I spoon it on fat slices of french bread, sometimes I put it over pasta. A staple in our house, very versatile!
Provided by MizzNezz
Categories Sauces
Time 7m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and sauté the shallots.
- Stir in flour, add tomato juice and milk, stirring quickly.
- Bring to a boil, still stirring, then simmer for 1 minute.
- Stir in sherry and cream.
Nutrition Facts : Calories 185.3, Fat 13.3, SaturatedFat 8.3, Cholesterol 45.1, Sodium 171.2, Carbohydrate 8.4, Fiber 0.2, Sugar 1.9, Protein 2.5
CREAMY SEAFOOD PASTA RECIPE
A bowl of creamy pasta is the ultimate cure for any broken heart, so make this creamy seafood pasta and fall in love with just how good Italian food can be.
Provided by Ksenia Prints,Mashed Staff
Categories dinner, main course, seafood
Time 28m
Number Of Ingredients 14
Steps:
- Rinse the mussels and remove the beards if necessary, discarding any that remain open even after tapping on them.
- Clean the shrimp.
- Dice the onion and mince the garlic and parsley.
- Cook the pasta according to the package instructions. Drain and set aside, adding a touch of olive oil to help prevent it from sticking together.
- Bring a large pan to medium heat. Add 2 tablespoons of butter and 1 tablespoon of oil. Add the onion and garlic and sauté for 3 minutes, until onion turns translucent.
- Add the shrimp and scallops and sauté for 4 minutes, turning the shrimp and scallops over once, until the shrimp have turned pink.
- Add the broth and heavy cream, bring to a light boil, and lower the heat to simmer. Let the sauce cook until the cream reduces slightly, about 2 minutes.
- Add the mussels, cover with a lid, and let them cook in the sauce for 5 minutes.
- Stir all the ingredients to coat them in sauce. Discard any mussels that haven't fully opened.
- Add the parmesan cheese, chili flakes, minced fresh parsley, and salt and pepper. Add the drained pasta. Stir gently to mix everything together.
- Serve the creamy seafood pasta topped with more grated parmesan, parsley, and a pinch of chili flakes.
Nutrition Facts : Calories 539 calories, Carbohydrate 36 g carbohydrates, Cholesterol 162 mg cholesterol, Fat 29 g fat, Fiber 2 g fiber, Protein 32 g protein, SaturatedFat 16 g saturated fat, ServingSize 0 g, Sodium 691 mg, Sugar 3 g, TransFat 0 g
CAJUN CREAM SAUCE RECIPE
Cajun Cream Sauce is full of flavor and easy to make. Starting with pan drippings gives it a zesty foundation.
Provided by Pam
Number Of Ingredients 8
Steps:
- Deglaze pan the protein has been cooked in with wine. If baked or broiled, scrape up pan drippings from baking pan and add to skillet with wine. Heat thoroughly.
- Whisk together 1/2 and 1/2, flour and seasonings until smooth.
- Whisk flour mixture into skillet and stir constantly over medium-low to medium heat until thickened.
- Add lemon juice and heat throughly before pouring over fish, shrimp or chicken.
Nutrition Facts : Calories 79 kcal, Carbohydrate 4 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 18 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
EASY CREAMY GARLIC SHRIMP
This creamy garlic shrimp recipe is a delicious and easy dinner recipe served with pasta or crusty bread to mop up the sauce.
Provided by Alida Ryder
Categories Dinner
Time 15m
Number Of Ingredients 9
Steps:
- Pat the shrimp dry with paper towels then place in a bowl. Season generously with salt and pepper.
- Heat a large pan over high heat then add the butter and shrimp. Cook until they shrimp are opaque and starting to brown. Remove from the pan and set aside.
- In the same pan, add another teaspoon of butter then add the garlic and the cajun seasoning.
- Pour the cream into the pan along with the lemon juice. Bring up to a simmer and cook for 5 minutes until the sauce has reduced and coats the back of a spoon easily.
- Add the shrimp back into the pan then allow to heat through for 1-2 minutes. Scatter over the parsley and serve.
Nutrition Facts : Calories 269 kcal, Carbohydrate 5 g, Protein 27 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 348 mg, Sodium 1567 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CREAM AND SEAFOOD SAUCE
I copied this recipe years ago out of a cookbook a friend received for Christmas. It has been one of my favorite pasta recipes ever since. I can't stand mushrooms, so I never use them. I also use lobster meat sometimes. Imitation crab and/or lobster meat works well in a pinch. Sauce tends to thicken after removed from heat. Since the recipe was listed as a sauce, it didn't give an exact amount of pasta. It simply recommended using a shell or curly type. I'm guessing 6-8 ounces is how much I use and I usually use rotini. Cooking the pasta isn't included in cooking time.
Provided by nranger7
Categories One Dish Meal
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place all ingredients (except last 3) into a large saucepan.
- Bring to a boil, stirring frequently.
- Add cooked and drained pasta along with shrimp and crab meat.
- Cook for one minute.
- Stir in grated cheese.
- Simmer until all cheese has melted (about 2 additional minutes).
CREAMY SEAFOOD PASTA BAKE- A FAMILY HOLIDAY TRADITION
Impress your friends and family with this loaded seafood casserole. An elegant dish for an occasion.
Provided by admin
Time 30m
Number Of Ingredients 16
Steps:
- Preheat oven to 425.
- Heat a skillet over medium , drizzle with Olive oil.
- Saute seafood for 1-2 minutes.
- Slowly add wine to deglaze the pan, add shallots, garlic & butter. Stir.
- Add flour, stir to coat seafood.
- Pour in milk or cream, bring to a boil stirring constantly
- Reduce to simmer, sauce should start thicken.
- Remove from heat. Stir in 1/2 the Parmesan.
- Cook, drain and rinse penne pasta.
- Mix bread crumbs into melted butter.
- Layer in casserole dish- pasta, sauce and seafood, bread crumbs, remaining Parmesan.
- Bake 15 minutes or until top is golden and edges are bubbly.
- Serve with a glass of Chardonnay and crusty bread.
Nutrition Facts : Calories 320 calories
EASY SEAFOOD PASTA WITH GARLIC CREAM SAUCE
This deceptively simple seafood pasta recipe takes only minutes to prepare but with the delicious, easy cream sauce and perfectly-seared scallops and shrimp, it'll become a new favourite.
Provided by Jennifer Pallian BSc, RD
Categories Dinner
Number Of Ingredients 11
Steps:
- Start a pot of salted water to a boil.
- Heat a dutch oven over medium high heat for several minutes. Heat oil until it shimmers then pat dry shrimp and scallops and sprinkle with salt. Use long tongs to carefully arrange in a single layer on the hot pan. Let cook undisturbed until well browned on the underside, flipping only when they release easily, about 3 minutes. Flip and cook about a minute more, until just opaque. Transfer to a plate.
- Meanwhile, cook pasta according to package directions (about 4 minutes for these types).
- Add butter and garlic to the same dutch oven (without cleaning it) and cook about 30 seconds, until garlic is softened. Whisk in cream and bring to a simmer. Turn off heat and whisk in cheeses until smooth. Add pasta to the sauce and toss to combine. Stir shrimp and scallops into the sauce or top servings individually to show off the gorgeous sear. Serve sprinkled with parsley or chives if desired.
SHRIMP WITH GARLIC CREAM SAUCE OVER LINGUINE
Steps:
- In a saucepan bring 6 cups of water to a boil. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to water and boil for two minutes. Add the shrimp to the water and cook with the garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, Parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and Parmesan.
RECIPE FOR SHRIMP:
Steps:
- Grind oregano, thyme, and basil.
- Add ground oregano, thyme, and basil to other seasonings.
- Add canola oil and butter to skillet over medium high heat.
- Season shrimp.
- Add shrimp to skillet over medium high heat.
- Once shrimp curls into a "C" shape, turn it over and cook the other side (about 1 minute per side).
- Remove from skillet and set aside.
More about "creamy seafood sauce"
SHRIMP IN CREAM SAUCE RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (160)Total Time 20 minsCategory Main CourseCalories 360 per serving
- Heat the butter in a large skillet over medium-high heat. Season the shrimp with half the kosher salt and black pepper. Add to the skillet and cook until just cooked through and no longer translucent, about 4 minutes. Transfer the shrimp to a plate, cover with foil and set aside.
- Reduce the heat to medium-low. Add the cream, the cayenne pepper, and the remaining kosher salt and black pepper. Bring to a gentle simmer, stirring. This should take about 1 minute. Add the Parmesan cheese and gently stir until melted, about 30 seconds.
- Add the shrimp back to the skillet. Gently stir to combine with the sauce and to reheat, about 1 more minute. Sprinkle with parsley and serve.
CREAM SAUCE SEAFOOD PASTA, CREAMY WHITE WINE SAUCE - …
From thatspicychick.com
4.5/5 (10)Total Time 40 minsCategory PastaCalories 690 per serving
- Combine all the spices and seasonings for the Cream Sauce Seafood Pasta in a small bowl. Cover and set aside until needed.
- Heat extra virgin olive oil and unsalted butter in a medium sized sauté pan over medium-high heat, Once hot, add all of the seafood, lemon juice, kosher salt, freshly cracked black pepper, Herbs De Provence and sauté for a minute. Add garlic and a splash of dry white wine, give everything a good stir, then cover and steam for 4-6 minutes. Uncover the pan and transfer shrimp and squid to a clean bowl once they have just cooked through. Cover again and steam the clams and mussels for a further 3-5 minutes, or until their shells have opened and most of the wine has evaporated. Then, switch off the heat. (Note: Discard any clams or mussels after this point if their shells are still closed tight. They are not suitable to eat.)
- In another large deep sauté pan, heat extra virgin olive oil and unsalted butter over medium-high heat until the butter has melted and is nice and bubbly. Once hot, add the onion and garlic and sauté for 1-2 minutes until fragrant.
CREAMY SEAFOOD SAUCE OVER SHRIMP & SCALLOPS - COOKING …
From cookingwithcocktailrings.com
5/5 (2)Servings 4Cuisine AmericanCategory Main Course
- Lay out the shrimp on paper towels and season the shrimp with salt and pepper on both sides. Do the same with the scallops. Place a large sauté pan over medium heat, add 2 tablespoons of olive oil and heat through. Add a tablespoon of butter and allow to melt.
- While the sauce is simmering, cook the rice. Combine 4 cups of water, rice and salt in a small saucepan. Bring to a simmer, and cook, covered, until all the water is absorbed. Let the rice stand for 10 minutes and fluff with a fork.
FETTUCCINE WITH CREAMY SEAFOOD SAUCE - SAN REMO
From sanremo.com.au
Servings 6Estimated Reading Time 30 secsCategory Main Course
- Cook for 3 minutes, mix cornflour with water and add to cream mixture. Stir constantly until mixture boils and thickens.
CREAMY TUSCAN GARLIC SHRIMP - THE RECIPE CRITIC
From therecipecritic.com
5/5 (19)Calories 532 per servingCategory Dinner, Main Course
- In a large skillet add olive oil and cook the shrimp and garlic on medium high heat for 2-3 minutes or until pink. Remove shrimp and set aside on a plate.
- Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken.
GRILLED FISH WITH CREAMY SEAFOOD SAUCE - LAYLITA'S RECIPES
From laylita.com
4.8/5 (108)Category Main CourseCuisine Ecuadorian, International, Latin AmericanTotal Time 30 mins
- Melt the butter in a large saucepan on medium heat, add the minced garlic and onion, cook for about 2 minutes.
CREAMY GARLIC SEAFOOD RECIPE - GOOD FOOD
From goodfood.com.au
Servings 6Total Time 30 minsCategory Lunch
- Cut the heads off the bugs, then use scissors to cut down around the sides of the tail so you can flap open the shell. Remove the flesh in one piece.
- Melt the butter in a frying pan and cook the onion and garlic over medium heat for 2 minutes, or until the onion is softened. Add the wine to the pan and cook for 4 minutes, or until reduced by half. Stir in the cream, mustard, and lemon juice and simmer for 5–6 minutes, or until reduced to almost half.
- Add the prawns and cook for 1 minute, then add the bug meat and cook for another minute, or until opaque. Add the perch and cook for 2 minutes, or until cooked through (the flesh will flake easily when tested with a fork). Finally, add the scallops and cook for 1 minute, until all the seafood is cooked. Remove the pan from the heat and toss the parsley through. Season to taste. Serve with salad and bread.
10 BEST CREAMY SEAFOOD SAUCE RECIPES - YUMMLY
From yummly.com
10 BEST CREAMY WHITE SEAFOOD SAUCE RECIPES | YUMMLY
From yummly.com
CREAMY GARLIC BUTTER TUSCAN SHRIMP (+ VIDEO) - CAFE DELITES
From cafedelites.com
5/5 (135)Total Time 20 minsCategory DinnerCalories 403 per serving
- Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
- Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
- Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
CREAMY GARLIC SHRIMP - SPEND WITH PENNIES
From spendwithpennies.com
4.8/5 (18)Total Time 6 minsCategory DinnerCalories 397 per serving
- When it starts foaming, add prawns. Cook until they start to change from translucent to white. Add garlic, stir for 20 seconds – by now the prawns should be white (but still raw inside).
- Add wine – it will steam and bubble rapidly. Cook for 30 seconds or until you can no longer smell the alcohol and half evaporated.
CREAMY GARLIC SHRIMP WITH PARMESAN (LOW CARB ... - CAFE ...
From cafedelites.com
4.9/5 (43)Total Time 20 minsCategory DinnerCalories 488 per serving
- Heat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
- Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.
- Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
CREAMY SHRIMP SAUCE - LOVEFOODIES
From lovefoodies.com
Cuisine AmericanTotal Time 25 minsCategory SeafoodCalories 563 per serving
- Sautee in butter a diced yellow onion and bell pepper and 5 green onions...save the greens for later.
- Towards the end add the minced garlic. Season to taste with Tonys, Old Bay seasoning, garlic powder, fresh chopped parsley, cayenne pepper, a shake of blackened seasoning.
- Add the shrimp. Once they begin to turn pink pour a can of evaporated milk, and about a 1/3 cup of half and half.
- Add about 3/4 cup of Romano cheese and a drained can of roasted diced tomatoes. A splash of white wine and add the sliced green onion tops. Serve over angel hair pasta or fish and enjoy!
SHRIMP CREAM SAUCE FOR FISH, PASTA, STEAK, LOBSTER AND MORE!
From craftbeering.com
Reviews 9Calories 419 per servingCategory Cooking Tips And How Tos
- Heat a non-stick sauté pan over medium heat and add the olive oil, then the minced garlic. Sauté the garlic just until fragrant and softened, do not allow it to burn.
- Add the white wine, stir and allow to reduce until it reaches a syrupy consistency. Add the heavy cream, stir and allow to simmer until it thickens.
- Pat dry the thawed shrimp and season them with the paprika. When the cream has thickened enough to your liking, slide them into the sauce and move them around so they can warm through. Season with salt and pepper as needed (most likely liberally). Add the thyme or parsley, give a final gentle stir and the sauce is ready to serve.
CREAMY SHRIMP SAUCE RECIPE | MYRECIPES
From myrecipes.com
Servings 2.25
- Melt 1 tablespoon butter in a 3 1/2-quart saucepan over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Chop shrimp, and set aside.
- Add shrimp shells, shallot, and chicken broth to saucepan; bring to a boil. Remove from heat, cover, and let stand 30 minutes. Pour broth mixture through a wire-mesh strainer into a bowl, discarding shells and shallot.
- Melt remaining 1 1/2 tablespoons butter in saucepan over medium heat. Whisk in flour. Cook, whisking constantly, 1 minute. Gradually whisk in broth mixture. Bring to a boil; boil 1 minute or until slightly thickened. Add cream; reduce heat to low. Add chopped shrimp and sherry; stir until thoroughly heated.
CREAMY COCONUT SHRIMP - SAVOR THE BEST
From savorthebest.com
5/5 (8)Total Time 22 minsCategory Main DishCalories 227 per serving
- Heat the coconut oil in a large skillet over medium-high heat. Sprinkle the shrimp with salt and cook for 1 minute on each side. Cook them in batches so you don’t overcrowd the skillet. Set the shrimp aside.
- Add the garlic and ginger to the skillet and cook for 1 minute. Add the coconut milk, fish sauce, lime zest juice, and sugar. Bring to a simmer over medium-high heat and cook for 6 to 7 minutes until slightly reduced and thickened.
- If you want the sauce thicker, combine the cornstarch and water in a small dish then stir it into the sauce. Simmer for 2 minutes until thick.
SPANISH STYLE SHRIMP WITH CREAMY RED PEPPER SAUCE | METRO
From metro.ca
5/5 (3)Total Time 36 minsServings 4
SHRIMP IN CREAMY CREOLE SAUCE » NOT ENTIRELY AVERAGE
From notentirelyaverage.com
Reviews 1Category Main CourseCuisine Cajun, CreoleTotal Time 1 hr
SEAFOOD PASTA WITH MUSHROOM CREAM SAUCE RECIPE
From thespruceeats.com
4.3/5 (41)Total Time 40 minsCategory Entree, Dinner, PastaCalories 553 per serving
CREAMY PASTA SAUCE RECIPES | ALLRECIPES
From allrecipes.com
SHRIMP TOMATO CREAM SAUCE PASTA - ALL INFORMATION ABOUT ...
From therecipes.info
SEAFOOD PASTA SAUCE RECIPES | ALLRECIPES
From allrecipes.com
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From great-recipe.com
10 BEST CREAMY SEAFOOD SAUCE RECIPES - YUMMLY
From yummly.co.uk
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From tfrecipes.com
BUTTER & GARLIC CREAM SAUCE - HAPPILY UNPROCESSED
From happilyunprocessed.com
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From fishex.com
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