Best 3 Rose Cream Sauce For Seafood Recipes

Indulge in a culinary symphony of flavors with our delectable Rose Cream Sauce for Seafood, a harmonious blend of creamy richness and aromatic elegance. This versatile sauce elevates the flavors of your favorite seafood, whether it be succulent shrimp, tender scallops, or flaky fish fillets. Experience a symphony of textures and tastes as the velvety sauce coats each morsel, leaving a trail of creamy delight. Dive into a culinary adventure with our curated collection of recipes, each offering a unique twist on this classic sauce. From the simplicity of our classic Rose Cream Sauce to the zesty kick of our Lemon-Herb Rose Sauce, and the luscious decadence of our Roasted Garlic Rose Sauce, you'll find a sauce to tantalize every palate. Prepare to embark on a culinary journey where seafood and sauce intertwine, creating a symphony of flavors that will leave you craving more.

Let's cook with our recipes!

ROSE CREAM SAUCE FOR SEAFOOD

Rose Cream Sauce for Seafood image

Make and share this Rose Cream Sauce for Seafood recipe from Food.com.

Provided by heatherloves2cook

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
3 shallots, minced or 1/2 cup minced sweet onion
4 garlic cloves, peeled and minced (or pressed for stronger flavor)
1/2 cup lambrusco (sweet red wine)
6 roma tomatoes, chopped or 3 medium tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1 cup heavy cream
1 lb large raw shrimp, peeled and deveined (31 to 40 count)
1 tablespoon chopped fresh basil
1/4 cup parmesan cheese
salt & freshly ground black pepper
angel hair pasta, cooked al dente
additional chopped fresh parsley (to garnish) (optional)

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 .

Nutrition Facts : Calories 400.2, Fat 28.6, SaturatedFat 15.4, Cholesterol 230, Sodium 768.9, Carbohydrate 11, Fiber 1.3, Sugar 2.8, Protein 20.5

SAUCE ROSEE

Sauce Rosee image

Restaurants BEWARE this sauce can top you! Try it with tortellini pasta and shrimp and top with a Caesar salad, if desired.

Provided by YGBELAND

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Tortellini Recipes

Time 45m

Yield 6

Number Of Ingredients 15

Ingredients

6 tablespoons olive oil
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon dried red pepper flakes
2 tablespoons minced onion
2 tablespoons minced green bell pepper
1 tablespoon minced garlic
7 ounces tomato sauce
½ teaspoon chicken soup base
1 tablespoon white sugar
½ pound cheese tortellini
6 fluid ounces heavy cream
½ cup white wine

Steps:

In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley and dried red pepper flakes; stir together.
Add onion, bell pepper and garlic and cook until onions are transparent; add tomato sauce and bring to a boil, stirring well. Add chicken bouillon and sugar; stir.
While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package instructions (fresh tortellini take less time than dried). Drain and set aside.
Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 18.3 g, Cholesterol 49.7 mg, Fat 27 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 10.2 g, Sodium 344.1 mg, Sugar 4.2 g

ROSE CREAM

Rose Cream image

The perfect treat to go with scones at your English tea party. Adapted from a 17th century recipe in The Accomplisht Cook by Robert May and clipped from a London newspaper.

Provided by Sackville

Categories European

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 4

Ingredients

1/2 liter double cream
3 tablespoons rose water
2 tablespoons caster sugar
5 leaves gelatin

Steps:

Soak the leaves of gelatin for 5 minues, then squeeze out and dissolve in rosewater in a cup, placed in a pan of boiling water.
Gently heat a quarter of the cream, dissolve the sugar and then stir in the gelatin.
When it has dissolved, remove from the heat and add the rest of the cream.
Pour into a wetted mould and chill until it sets.
Tip from the mould and decorate with petals or fruit.

Nutrition Facts : Calories 185.7, Fat 18.9, SaturatedFat 11.8, Cholesterol 69.9, Sodium 19.4, Carbohydrate 3.9, Sugar 2.6, Protein 1.1

Tips:

Use fresh seafood. The fresher the seafood, the better the sauce will taste. If you're using frozen seafood, thaw it completely before cooking.
Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
Use a good quality white wine. The white wine you use will make a big difference in the flavor of the sauce. Choose a wine that you like to drink, and that has a good acidity.
Don't be afraid to experiment. There are many different ways to make rose cream sauce. Feel free to experiment with different ingredients and flavors to find a sauce that you love.

Conclusion:

Rose cream sauce is a delicious and versatile sauce that can be used with a variety of seafood dishes. It's easy to make and can be tailored to your own personal taste. Whether you're looking for a simple weeknight meal or a special occasion dish, rose cream sauce is sure to please.