Shrimp And Chanterelles In White Wine Cream Sauce Food

GARLIC BUTTER WHITE WINE SHRIMP LINGUINE

Steps:

• Heat two tablespoons butter in a large pot over high heat. Add half of the garlic and sauté, stirring constantly, for one minute. Add the broth and water; bring to a boil. Add the pasta and boil until the pasta is cooked. Lower the heat and simmer until most of the liquid is absorbed. Do not drain - there should be some liquid left in the pan to help coat the noodles.
• While the pasta is cooking, heat two tablespoons butter in a large skillet over medium heat. Add the shrimp and saute for 1-2 minutes on each side until the shrimp are almost cooked through.
• Add the garlic, sage, and white wine to the shrimp pan. Let the shrimp cook for another 3-5 minutes or until most of the wine has evaporated and the shrimp are lightly browned on the outside. Remove from heat and set aside. Cover so the shrimp stays warm.
• Add the shrimp, whipping cream, Parmesan, and parsley to the cooked pasta. Toss everything together and finish with a squeeze of lemon juice, salt, and pepper.

SHRIMP LINGUINE WITH WHITE WINE CREAM SAUCE

Steps:

• Bring a large pot of water to a boil.
• Thaw shrimp in a colander under cool running water. Pat dry with paper towel. Sprinkle shrimp with salt and pepper.
• Heat oil in a large nonstick skillet set over medium-high heat. Sauté shrimp until just pink on both sides, but not bright white. (Bright white indicates overcooking.) Transfer cooked shrimp to a bowl and set aside.
• Add butter to skillet and adjust heat to medium. Add onions and garlic, sautéing until onions are translucent. Sprinkle flour over onions and let flour cook for about a minute, stirring and scraping pan as needed.
• Add 1 tablespoon salt and pasta to the pot of boiling water. Cook pasta according to package instructions.
• Slowly pour white wine into skillet, stirring constantly to combine. Let wine come to a simmer, then gradually pour in cream.
• Add spinach and tomatoes, stirring gently to combine. Continue simmering until tomatoes are softened to your liking. (I prefer mine soft but not mushy or falling apart.)
• Add Parmesan, salt, pepper, and oregano. Continue stirring and simmering as needed until cheese has melted and sauce has thickened a bit. If too thick, use some pasta water to thin it out.
• Return shrimp to the pan and toss to coat.
• Drain pasta, reserving ½ cup of pasta water if needed to thin sauce.
• Add cooked pasta to the pan with the sauce and stir to coat.
• Serve immediately.

LINGUINE WITH SHRIMP AND WHITE WINE

Steps:

• In a large saucepan of boiling salted water, cook pasta until al dente.
• Meanwhile, in a small nonstick skillet, melt half the butter over medium. Add garlic and pinch of red-pepper flakes; cook until fragrant, 1 minute. Raise heat to medium-high; add wine. Cook until reduced by 1/3, about 1 minute. Add shrimp and season with salt and pepper; cook until opaque throughout, 1 to 2 minutes. Remove skillet from heat; swirl in lemon juice and remaining butter. Add pasta and toss to combine. Serve topped with parsley.

SAUTEED SHRIMP WITH GARLIC AND WHITE WINE

Steps:

• Melt the butter in a large nonstick skillet over medium heat.
• Add in garlic; stir/saute 2 minutes.
• Add in shrimp; stir/saute 2-3 minutes or until shrimp turns pink.
• Season with salt and pepper; transfer to a warm serving platter.
• Add wine and lemon juice to skillet; bring to a boil; boil 30 seconds.
• Decrease heat, return shrimp to the pan, add in chopped parsley; stir until heated through.
• Transfer to a serving plate; garnish with parsley sprigs and serve immediately.

SHRIMP AND PANCETTA IN WHITE WINE SAUCE

Steps:

• Circle Saute pan 2-3 times with olive oil.
• Saute garlic and shallots until just tender.
• (I usually end up adding more garlic because I'm a garlic fiend).
• Add Pancetta -- saute on low-med heat until starting to crisp up.
• Add White wine and scrape up bits of pancetta and garlic/shallots until starting to reduce.
• Add Butter -- stir all together -- it will start to thicken.
• To this add cream and cornstarch if wanted to thicken sauce to your preference -- just add slowly and stir constantly
• Add lemon juice, red pepper flakes and cheese and stir until desired taste (heat).
• Add Shrimp and cook until pink.
• Cook Pasta as directed and toss together.
• Add more crushed red pepper flakes, some fresh chopped parsley and more cheese to taste.
• Good loaf of crusty bread and a good bottle of Chardonnay and you are in business!

EASY SHRIMP AND SCALLOP IN WHITE WINE SAUCE

Steps:

• Heat oil over medium/high heat.
• Add garlic and onions.
• Stir constantly for 1 minute.
• Add shrimp and scallops.
• Continue stirring for 2 minutes.
• Add wine, basil, red pepper, chicken base.
• Allow to simmer 2 minutes.
• when cooked the shrimp will turn pink and the scallops will be opaque.
• Add butter, lemon juice, salt and pepper.
• Sprinkle with parsley and grated cheese.
• Toss with rice.
• (Any extra juices/sauce may be used for dipping bread).

SHRIMP WITH CHANTERELLES

Steps:

• 1. In a skillet: Melt the butter with the garlic, thyme, and chives.
• 2. Add the wine. Cook about a minute or two to eliminate the alcohol.
• 3. Add the shrimp and chanterelles, and cook until the shrimp turn pink. About 5 minutes or less. Don't overcook the shrimp.
• 4. Sprinkle with a few drops of truffle oil before serving.
• 5. ALTERNATIVELY while you're getting ready for work (this is what I actually did this morning). Melt the butter with the garlic, thyme, chives and wine in the microwave for 1 minute. Put everything into an oven safe dish. Cover tightly and shake to coat. Turn the oven on to 375. (I used a little toaster oven, but just made a single serving) It's done in 10-15 minutes - about the time it takes to shower.
• 6. I steamed some green beans and grabbed a pre-made serving of brown jasmine rice from the freezer to go along with this. Then put it in a container, sprinkled the truffle oil and headed out the door. If I were to serve this for dinner, I'd serve it over some fragrant rice with green beans, which go well with the chanterelles.

SAUTEED FRESH CHANTERELLES

Steps:

• Halve chanterelles lengthwise or cut Portobellos into 1/2-inch-thick slices. In a large non-stick skillet melt butter with oil over moderately high heat until foam subsides and sauté mushrooms, stirring, with salt and pepper to taste until barely tender, about 2 minutes. Add wine and cook, stirring, until liquid is evaporated and mushrooms are tender, about 5 minutes. In a bowl toss mushrooms with parsley and lemon juice.

SHRIMP IN WHITE WINE SAUCE

Steps:

• Heat oil in a large skillet and tilt pan to coat bottom. Add shallot and garlic and cook over medium heat for 2 minutes, until softened, but not browned.
• Add shrimp and cook, stirring just until pink and loosely curled, about 2 minutes.
• Stir in wine, salt, pepper, lemon juice, thyme and parsley. Cook 1-2 minutes, stirring to coat shrimp, until sauce is heated through.

SHRIMP AND CHANTERELLES IN WHITE WINE CREAM SAUCE

Steps:

• Toss the shrimp with lemon juice.
• Heat the butter and oil in a large saute pan over medium heat and add the mushrooms.
• Saute 3-4 minutes, stirring occasionally, then add the shrimp and cook for another 2 minutes.
• Season with salt and pepper.
• Add the onions and cook another 2 minutes.
• Remove shrimp, mushroom and onion mixture from pan and save on a plate.
• Deglaze the saute pan with the wine, allowing it to come to a boil.
• Reduce the wine by half.
• Add 1/2 of the cream stir, reducing the heat to medium.
• Beat the egg yolks with the remaining cream.
• Add a little of the hot cream/wine mixture to the yolks to temper them.
• Beat well and then add the eg mixture to the sauce.
• Correct the seasonings.
• Return the onion/shrimp/mushrooms back into the sauce and toss with hot, freshly cooked pasta al dente.
• Garnish with a lemon slice and serve.
• Enjoy!