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.
SEAFOOD IN BASIL SAUCE
This recipe is also one from the Farmhouse Wall. Each recipe written on the wall must have been very important to this cook to preserve them to her walls like a time capsule. I love history and how recipes do tell a story of their own. I hope you enjoy all these treasures from a wonderful cook from our past who left an important...
Provided by Sheri Zarnick
Categories Other Main Dishes
Time 20m
Number Of Ingredients 9
Steps:
- 1. If seafood isn't fresh and is frozen run under cool water to thaw. Drain and pat dry on paper towel.
- 2. in blender combine basil, garlic, olive oil and 1 T. melted butter. process until smooth.
- 3. Heat 2 T. bitter in a heavy frying pan over high heat until butter bubbles.
- 4. Add seafood. Turn quickly in the butter to coat all over. Reduce heat to medium Saute stirring until seafood is heated through and cooked.
- 5. Add Sherry and simmer 30 seconds. Add sauce from blender. Stir with spatula until sauce coats seafood evenly.
- 6. Sprinkle with Parmesan cheese and parsley. Serve immediately over hot cooked pasta or noodles.
SEAFOOD IN BASIL SAUCE
Use shrimp or scallops (or a combination) in this delicious sauce flavored with basil, garlic, and oil. You can also use the sauce on poached salmon or whitefish, too. I like to serve this over pasta with some sauteed whole mushrooms and a tossed green salad. Be sure not too cook the seafood too long or it will toughen. This recipe is easily halved or doubled.
Provided by JackieOhNo
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a blender of food processor, combine basil, garlic, olive oil, salt and 1 T. melted butter. Process until smooth.
- Heat the 2 T. butter in a heavy skillet over high heat until the butter bubbles.
- Add seafood, turning quickly in the butter to evenly coat. Reduce heat to medium. Saute, stirring, until seafood is heated through and cooked.
- Add sherry. Simmer 30 seconds. Add sauce from blender or food processor. Stir with spatula until sauce coats seafood evenly.
- Sprinkle with Parmesan cheese and parsley. Serve immediately.
PENNE WITH BASIL-SEAFOOD SAUCE
Provided by Nicholas Puniello
Categories Pasta Sauté Basil Scallop Shrimp Bon Appétit Boston Massachusetts
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat oil in heavy large skillet over medium heat. Add scallops and shrimp and sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer seafood to bowl. Add garlic to same skillet; sauté 1 minute. Add tomatoes and half of basil; simmer until sauce thickens, about 10 minutes. Increase heat to medium-high. Add clam juice and cream and simmer until thickened to sauce consistency, about 6 minutes. Add penne, seafood, remaining basil and toss. Season with salt and pepper.
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SHRIMP IN TOMATO BASIL CREAM SAUCE | THE BLOND COOK
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4.9/5 (15)Total Time 15 minsCategory SeafoodCalories 433 per serving
- 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).
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- Prepare your seafood by peeling and deveining the shrimp. Slice the calamari bodies into ½ inch rings. Set aside.
- Slice the garlic cloves into thin slices. In a large pan, heat up two tablespoons of olive oil. Add the garlic and cook for about three minutes, until lightly browned. Add the red pepper flakes (more if you prefer it spicier), and cook for 1 more minute before adding the entire jar of Tomato Basil Victoria Pasta Sauce. Mix and let simmer for 10 minutes.
- In a separate large pot, cook your pasta in salted water according to package directions. I used fettuccini and cooked for about seven minutes. Set aside ½ cup of pasta water.
- Once the sauce has simmered for about 10 minutes, add the shrimp, calamari, and the pasta water and let cook until just cooked through, about 3-5 minutes.
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