Indulge in a culinary journey with our delectable cream and seafood sauce recipes. Savor the harmonious blend of rich, creamy sauces and an array of succulent seafood, creating a symphony of flavors that will tantalize your taste buds. From the classic Shrimp Scampi to the elegant Lobster Thermidor, each recipe showcases the unique charm of seafood, complemented perfectly by creamy sauces that elevate the dish to new heights. Discover the secrets to crafting a velvety smooth sauce, balancing the flavors of seafood, and adding a touch of elegance to your meals. Let these recipes guide you in creating unforgettable seafood experiences that will leave a lasting impression on your palate and the palates of your loved ones.
Here are our top 4 tried and tested recipes!
CREAM AND SEAFOOD SAUCE
I copied this recipe years ago out of a cookbook a friend received for Christmas. It has been one of my favorite pasta recipes ever since. I can't stand mushrooms, so I never use them. I also use lobster meat sometimes. Imitation crab and/or lobster meat works well in a pinch. Sauce tends to thicken after removed from heat. Since the recipe was listed as a sauce, it didn't give an exact amount of pasta. It simply recommended using a shell or curly type. I'm guessing 6-8 ounces is how much I use and I usually use rotini. Cooking the pasta isn't included in cooking time.
Provided by nranger7
Categories One Dish Meal
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
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).
SEAFOOD AND SAUSAGE PASTA WITH ESSENCE CREAM SAUCE
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes for dry pasta. Drain in a colander. Return to the pot and toss with 1 tablespoon of the oil. Cover and keep warm while finishing the recipe.
- While the pasta is cooking, in a large saute pan, cook the sausage over medium-high heat until browned and cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour off the fat from the pan.
- Heat the oil in the pan over medium-high heat. Add the bell peppers and shallots and cook, stirring, until just soft, about 3 minutes. Add the garlic, green onions, and 1 tablespoon of the Essence, and cook, stirring, for 1 minute. Deglaze with white wine and cook until almost completely reduced. Add the shrimp and sprinkle with the remaining 2 teaspoons of the Essence. Cook, stirring, until the shrimp are just pink, about 1 minute. Add the lemon juice and cream and bring to a boil. Cook, stirring until starting to thicken, about 1 minute. Add the cooked pasta, cheese, parsley, and reserved sausage and toss to combine. Cook until the pasta is heated through and well coated, about 1 minute. Remove from the heat and adjust the seasoning, to taste.
- Divide among 4 pasta bowls, garnish with additional chopped green onions, and serve.
- Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
SEAFOOD AND SAUSAGE PASTA WITH ESSENCE CREAM SAUCE
This is from Emeril Lagasse. We saw him make this on his show and just had to have it! I included the Essence recipe he gave with the recipe so you don't have to hunt it down or go buy Essence at the store.
Provided by Little Suzy Homemak
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- To make the Essence: Place all the ingredients, salt through paprika, in a bowl and stir well to combine thoroughly. Store in and airtight container and use as needed. (about 2/3 cup).
- To make the Pasta Dish: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes for dry pasta. Drain in a colander. Return to pot and toss with 1 tablespoon of the oil. Cover and keep warm while finishing the recipe.
- While the pasta is cooking, in a large sauté pan, cook the sausage over medium-high heat until browned and cooked through, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels. Pour off the fat from the pan.
- Heat the oil in the pan over medium-high heat. Add the bell peppers and shallots and cook, stirring, until just soft, about 3 minutes.
- Add the garlic, green onions, and 1 tablespoon of the Essence, and cook, stirring, for 1 minute. Deglaze with white wine and cook until almost completely reduced.
- Add the shrimp and sprinkle with remaining 2 teaspoons for the Essence.
- Cook, stirring, until the shrimp are just pink, about 1 minute.
- Add the lemon juice and cream and bring to a boil.
- Cook stirring until starting to thicken, about 1 minute.
- Add the cooked pasta, cheese and parsley, and toss to combine. Cook until the pasta is heated through and well coated, about 1 minute. Remove from heat and adjust seasonings to taste.
- Divide among 4 pasta bowls, garnish with additional green onions, and serve.
SEAFOOD AND SAUSAGE PASTA WITH ESSENCE CREAM SAUCE
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes for dry pasta. Drain in a colander. Return to the pot and toss with 1 tablespoon of the oil. Cover and keep warm while finishing the recipe. While the pasta is cooking, in a large saute pan, cook the sausage over medium-high heat until browned and cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour off the fat from the pan. Heat the oil in the pan over medium-high heat. Add the bell peppers and shallots and cook, stirring, until just soft, about 3 minutes. Add the garlic, green onions, and 1 tablespoon of the Essence, and cook, stirring, for 1 minute. Deglaze with white wine and cook until almost completely reduced. Add the shrimp and sprinkle with the remaining 2 teaspoons of the Essence. Cook, stirring, until the shrimp are just pink, about 1 minute. Add the lemon juice and cream and bring to a boil. Cook, stirring until starting to thicken, about 1 minute. Add the cooked pasta, cheese, and parsley, and toss to combine. Cook until the pasta is heated through and well coated, about 1 minute. Remove from the heat and adjust the seasoning, to taste. Divide among 4 pasta bowls, garnish with additional chopped green onions, and serve.
Tips:
- Choose a variety of seafood for a flavorful sauce, such as shrimp, crab, and scallops.
- Use a heavy cream or crème fraiche for a rich and creamy sauce.
- Add a splash of white wine or fish stock to enhance the flavor of the sauce.
- Season the sauce with salt, pepper, and garlic powder to taste.
- Serve the sauce over cooked pasta, rice, or vegetables.
Conclusion:
A cream and seafood sauce is a delicious and versatile dish that can be served over a variety of foods. It is a great way to add flavor and richness to any meal. With just a few simple ingredients, you can create a delicious and memorable dish that everyone will enjoy. So next time you're looking for a quick and easy meal, give this creamy seafood sauce a try. You won't be disappointed! This creamy seafood sauce is also a great way to use up leftover seafood. If you have any cooked shrimp, crab, or scallops on hand, you can easily add them to the sauce. You can also use frozen seafood, just be sure to thaw it before adding it to the sauce.
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