EASY SEAFOOD PASTA WITH WHITE WINE BUTTER SAUCE
This Easy Seafood Pasta with White Wine Butter Sauce is quick enough for a week night, but still great to impress your guests!
Provided by Sam | The Culinary Compass
Categories Entree
Time 20m
Number Of Ingredients 8
Steps:
- Make spaghetti according to box.
- In a large saute pan, melt butter over medium heat. Add garlic.
- Add in shrimp and allow to cook 2-3 minutes. Add in mussels, clams, and white wine. Allow for white wine to cook down about 3-4 minutes, until reduced.
- Add clam sauce and cover. Cook for another 5 minutes.
- Remove lid and add spaghetti. Lower heat and let sit for 3-5 minutes to allow pasta to soak.
- Serve warm and enjoy!
Nutrition Facts : Calories 553 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 299 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 65 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 2259 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
GRILLED FISH WITH GARLIC, WHITE WINE AND BUTTER SAUCE
Recipe Adapted from Chef Bobby Flay - Food Network. An excellent recipe to prepare fish or shrimps over cooked pasta with a delicious taste.
Provided by pink cook
Categories Very Low Carbs
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small pot, whisk together white wine, shallots and garlic.
- Cook over high heat until reduced to half. Remove from heat, cool slightly. When mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper.
- Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grill them. Heat grill over high heat.
- Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
- Place fish in plates and top with the butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.
- Thanks for your reviews and suggestions to correct this recipe.
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
FRESH WALLEYE WITH GARLIC WINE SAUCE
Steps:
- Season both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillet with flour, tapping off the excess. Heat the butter in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillet over and cook until fish is opaque and cooked through. Remove to a plate and keep warm. Add the sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and any liquid has evaporated. Add some of the garlic wine sauce and season with salt and pepper, to taste. Serve the fish over linguini and top with the pan sauce. Garnish with a lemon wedge.
- Melt the butter in a medium saucepot over medium heat. Add the garlic and saute until beginning to brown, about 5 minutes. Add the water, clam base, white wine, and lemon pepper, and simmer until reduced and thickened, about 10 minutes.
FISH AND PASTA WITH WINE SAUCE
Provided by Jacques Pepin
Categories dinner, pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring 3 to 4 quarts of water to a boil in a pot set over high heat. Meanwhile, with a vegetable peeler, remove about 10 to 12 strips from the outermost surface of the skin of the lemon, which contains the essential oils and thus is the most flavorful part of the skin. Stack them up together and cut into tiny strips (julienne). This should yield about 3 tablespoons.
- Heat the oil in a small saucepan. When hot, add the onion and thyme and cook over medium heat for about 3 minutes. Add the garlic, julienned lemon peel, clam juice, wine and 1 teaspoon each of the salt and pepper. Bring to a boil and continue boiling about 1 minute.
- To the water now boiling in the pot, add the pasta with a dash of salt and stir. Bring the water back to boil and continue boiling for about 10-12 minutes, depending on whether you like your pasta al dente or more tender.
- While the pasta is cooking, add the pieces of fish to the wine sauce and bring the sauce just back to boil. Cover and set the fish and sauce aside until serving time.
- As soon as the pasta is cooked, drain in a colander and return to the pot in which it was cooked. Pour about 1/2 cup of the wine sauce over the pasta and toss to moisten the pasta. Add the remaining 1/2 teaspoon each of salt and pepper and toss again.
- Arrange the pasta either on a large platter or on individual plates and top with the remainder of the sauce and the pieces of fish. Garnish with the parsley or basil and serve immediately with Parmesan cheese, if desired.
Nutrition Facts : @context http, Calories 739, UnsaturatedFat 16 grams, Carbohydrate 93 grams, Fat 21 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 893 milligrams, Sugar 6 grams
FISH LINGUINE
Steps:
- Put the olive oil into a hot, thick-bottomed, high-sided pan. Grate in the garlic and fennel and soften, then add the anchovies and red onion. Saute, but do not brown. Add the salt then lay the red mullet fillets, skin side up, on top. Sprinkle with the lemon zest, and pour in a little white wine to stop everything frying, and to start stewing. Put in a good glug of olive oil, some pepper and the chile. Turn the heat down and add the juice from 1/2 the lemon and some fennel tops.
- Meanwhile cook the linguine in boiling, salted water until al dente.
- Gently toss the linguine and sauce together, check the seasoning and serve with a drizzle of olive oil on top and some more fennel tops.
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