Rose Cream Sauce For Seafood

SHRIMP PASTA IN A ROSé SAUCE

Steps:

• If shrimp are frozen, run them under cool water until thawed. Peel and devein.
• Boil a large pot of salted water and cook fettuccine according to package directions.
• Chop shallot finely. Add butter, oil, and shallot to a skillet on medium heat.
• Cook shallot for about five minutes and then add the wine, garlic, Dijon mustard, diced tomatoes, Italian seasoning, and cook for a few minutes.
• Stir in the cream and salt and pepper and then simmer for about 10 minutes to reduce the sauce (you may need to turn it down to medium-low heat if it starts to bubble a lot).
• Add in the shrimp and torn basil and cook for another five minutes. Once the pasta is cooked, add it to the skillet and toss with the sauce. Serve immediately with fresh parmesan cheese.

ROSE CREAM SAUCE FOR SEAFOOD

Steps:

• Preparation:.
• Heat a large heavy skillet over medium heat. Add olive oil and saute shallots or sweet onionsfor 2 minutes. Add garlic and saute another minute. Carefully pour in wine and cook another minute, stirring constantly. Add choppedtomatoes, oregano, and basil, stirring to combine. Simmer about 5 minutes for flavors to blend. Add heavy cream to tomato mixture. Continue cooking until reduced and somewhat thickened. Add shrimp and fresh basil to tomato cream sauce and simmer, turning often, only until pink and opaque. (Do not overcook or the shrimp will become tough.) Stir in Parmesan cheese, salt, and pepper to taste. Serve immediately over cooked angel hair pasta. Yield: 4 servings .

CREAM AND SEAFOOD SAUCE

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).