Seafood In Lemon Cream Sauce

CHICKEN AND SHRIMP WITH LEMON CREAM SAUCE

Steps:

• In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes. , Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Add chicken; cook until chicken is no longer pink, 8-10 minutes., Stir in shrimp and cream; cook, covered, until shrimp turn pink, 2-3 minutes. Stir in lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan. Add sauce; toss to coat.

CREAMY LEMON BUTTER SAUCE FOR FISH AND SEAFOOD

Steps:

• In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
• Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
• Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.

SHRIMP AND PASTA IN LEMON CREAM SAUCE

Steps:

• Combine shrimp, sauce, lemon juice and lemon peel in small saucepan. Heat over medium-low heat, stirring occasionally, until heated through (do not boil).
• Serve over pasta. Sprinkle with parsley.

LEMON BUTTER SAUCE FOR FISH

Steps:

• Place the butter in a light coloured saucepan or small skillet over medium heat.
• Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)
• Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
• Set aside - it will stay pourable for 20 - 30 minutes. See Note 3 for storing.
• Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
• Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
• Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.

SHRIMP PASTA WITH LEMON CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook the pasta according to package directions. Reserve 1 cup pasta water; drain pasta and return to pot.
• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 teaspoon of the garlic along with the red pepper flakes and the shrimp and cook till the shrimp turn opaque, about 3 -5 minutes. Cooking time will vary based on the size of shrimp and the pan. Remove shrimp to a plate.
• Add broth, remaining 2 teaspoons of garlic, along with the lemon juice into the skillet. Using a whisk, deglaze the pan until any brown bits are removed from the bottom. Let the sauce cook on a gentle simmer for 5 minutes on medium heat. Add in the butter, stirring until it melts. Then, add the lemon zest and the half and half. Let the sauce come to a gentle simmer, then add the pasta and shrimp into the skillet. Toss to combine and coat. Taste for seasonings, adjust salt and pepper as desired. Add pasta water if needed to help thin sauce to coat pasta. Sprinkle with parmesan cheese and chopped basil. Serve immediately.

LEMON GARLIC CREAM SAUCE

Steps:

• In a 12-inch non-stick skillet, melt butter over medium heat. Add garlic and cook for 30 seconds or until fragrant, while stirring constantly.
• Stir in flour and cook for 1 minute or until lightly golden, stirring constantly. You want to cook off the raw flour taste. Make sure not to burn it.
• Gradually add in the half and half, stirring as you pour. Season with salt and pepper, to taste. Reduce heat to medium-low and cook until the sauce thickens about 1-2 minutes. If any lumps form, whisk them out. The sauce should easily coat the back of a spoon.
• Whisk in lemon juice and zest. Stir in Parmesan cheese and parsley. The cheese should immediately melt into the sauce. Serve immediately.

SHRIMP AND LOBSTER RAVIOLI WITH A LIMONCELLO CREAM SAUCE

Steps:

• The dough comes together really fast when made in a food processor, put the dry ingredients in and pulse, then put wet ingredients down the tube and process until the dough forms a ball. You can also make it by hand. Wrap dough in plastic wrap and let it rest for 20 minutes. This one batch will make about 30 ravioli.
• Pre-cook both lobster and shrimp, then cut into small chunks.
• Add olive oil to saute pan, then add garlic and shallot, cook for a couple of minutes, then add in seafood and parsley, toss til coated, then let it cool down.
• Put the cooled down mixture into a bowl and add in the ricotta and mascarpone
• Roll out your dough and cut into 3 inch circles, brush top with egg wash and place a heaping teaspoon of filling on top.
• Fold dough circle in half, into a half moon, and crimp edge with a fork.Place them onto a sheet pan, ready to boil or to be frozen. Freeze them on sheet pan, individually then place into ziplock bag.
• For the sauce, simmer the limoncello and lemon juice together, or just plain lemon juice, then whisk in the butter until well incorporated, then pour in a little cream for thickness. You're just spooning on the sauce, not drenching it in sauce. You can double this and make more if you desire.

LINGUINE WITH LEMON-CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.

CREAMY GARLIC SEAFOOD PASTA

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.

EASY LEMON CREAM SAUCE (MULTI PURPOSE)

Steps:

• In a sauce pan over medium-high heat combine the chicken stock (or base), minced garlic, lemon juice and heavy cream. Stir well and bring the mixture to a gentle boil.
• Reduce the heat to medium-low and simmer the sauce, until it thickens to your desired consistency. This may take 20 minutes when using stock because there us more liquid that needs to evaporate, less time when using chicken base.***
• After you are satisfied with the consistency of the creamy lemon infused sauce, taste it and season with salt and pepper as needed.

SEAFOOD IN LEMON CREAM SAUCE

Steps:

• Shell and devein prawns (leave tails intact if you prefer, we don't).
• Into a medium bowl combine prawns, scallops, oil and garlic.
• Cook seafood on a heated oiled grill plate (or grill on the barbecue) until changed in colour, remove and keep warm.
• Boil, steam or microwave asparagus and sugar snap peas, separately until tender; drain and cover to keep warm.
• Simmer juice and wine in a small saucepan, uncovered, about 1 minute or until reduced by half.
• Add cream and bring to the boil, reduce the heat and simmer uncovered for 2 minutes.
• Add seafood and simmer uncovered until hot.
• Serve seafood with vegetables and garnish with the parsley.

LEMON BUTTER SAUCE

Steps:

• Cut the butter into thin pats and lay out on a dinner plate and place the plate in the freezer.
• In a medium to large sauté pan, heat over high heat and once hot, add the wine and shallots. (Careful - the wine will splatter.). We do not suggest using a nonstick pan for this recipe.
• Stir for 30 seconds then add the lemon juice and cook until the lemon juice is reduced by half, about 1-2 minutes.
• Lower to medium low and start whisking in pats of ice-cold butter a few at a time. Whisk continually and only add the next few pats of butter after the first few have melted. Keep this up until all of the butter is in and whisked into the sauce.
• Remove from heat and add in the salt, pepper, cayenne and parsley and serve immediately.
• To hold the sauce warm until serving, heat a pan with a little water to hot. Pour the freshly made sauce into a small metal or glass bowl and place in the water to keep warm. The sauce must stay warm to maintain the emulsification.

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.

CREAMY LEMON GARLIC SHRIMP PASTA

Steps:

• Cook the pasta in a large pot of salted boiling water until al dente. Drain and reserve 1 cup of cooking water.
• In the meantime, melt 2 tablespoons of butter in a large skillet/frying pan and cook the prawns in batches until golden brown and opaque. Season the prawns to taste.
• Remove from the pan and set aside.
• Add the remaining butter and garlic and cook for a few seconds, until the garlic is fragrant then pour in the cream, lemon juice (start with 2 tablespoons and add more if you wish), parsley and season to taste.
• Allow to simmer over gentle heat until the sauce coats the back of a spoon. Add the shrimp back in and adjust seasoning.
• Add the pasta and a little of the cooking water and toss until the pasta is coated in the sauce.
• Serve with lemon wedges and chopped parsley.

ESSENTIAL LEMON GARLIC SAUCE

Steps:

• Combine all the ingredients in a blender. Pulse on high for up to 1 minute until no garlic chunks remain and the dressing is very smooth and pale yellow. Use at room temperature or store in the fridge for up to 1 week.

LEMON GARLIC SAUCE

Steps:

• Melt butter in a pot on the stove top over medium heat.
• Add flour. Quickly whisk the flour and butter together to form a paste, and cook this for a few seconds while stirring.
• Combine milk and chicken stock, and pour a splash of the liquid into the pot. Whisk until the liquid is incorporated into the flour paste, then add a little more. Continue to gradually add liquid until the sauce has an even, smooth consistency.
• Add very finely diced garlic, apple cider vinegar and seasoning to the sauce, and keep whisking. The sauce will gradually thicken. Add additional seasoning, and lemon juice to taste. I like to squeeze half a lemon at a time, and then check to see if more is needed. Serve the sauce immediately.