GARLIC AND WHITE WINE SAUCE RECIPES
SEAFOOD LINGUINI WITH WHITE WINE SAUCE RECIPE - FOOD.COM
We were craving shrimp and white wine sauce on night, and this is what I came up with. Bay scallops were on sale at the store, so I threw those in too. Please feel free to use any white wine you like. I happened to have a nice bottle of sauvignon blanc on hand, and it worked just fine. As a matter of fact, it tasted amazing. Note on the sea salt: I have some Tuscan flavored sea salt which is what I used for seasoning. If you don't have a flavored salt, please feel free to add some dried spices to taste such as dried Italian spice or a little rosemary. This also tastes great reheated the next day after the pasta absorbs more of the sauce.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook linguini according to package directions.
- In a large skillet over medium heat, warm the olive oil.
- Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
- Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
- Add the white wine and bring to a boil.
- Reduce heat and simmer for another 3-5 minutes until wine reduces.
- Add scallops, remaining 1 tbsp of butter and lemon zest.
- Cook sea scallops for another couple minutes until just warmed through.
- Season with salt and pepper to taste.
- When pasta is cooked , drain and add to a large serving bowl.
- Top linguini with the seafood and white wine and sprinkle with the chopped parsley.
- I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.
Nutrition Facts : Calories 761.1, FatContent 18.6, SaturatedFatContent 6.9, CholesterolContent 179.4, SodiumContent 953.3, CarbohydrateContent 92.5, FiberContent 3.9, SugarContent 4, ProteinContent 37.7
SEAFOOD LINGUINI WITH WHITE WINE SAUCE RECIPE - FOOD.COM
We were craving shrimp and white wine sauce on night, and this is what I came up with. Bay scallops were on sale at the store, so I threw those in too. Please feel free to use any white wine you like. I happened to have a nice bottle of sauvignon blanc on hand, and it worked just fine. As a matter of fact, it tasted amazing. Note on the sea salt: I have some Tuscan flavored sea salt which is what I used for seasoning. If you don't have a flavored salt, please feel free to add some dried spices to taste such as dried Italian spice or a little rosemary. This also tastes great reheated the next day after the pasta absorbs more of the sauce.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook linguini according to package directions.
- In a large skillet over medium heat, warm the olive oil.
- Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
- Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
- Add the white wine and bring to a boil.
- Reduce heat and simmer for another 3-5 minutes until wine reduces.
- Add scallops, remaining 1 tbsp of butter and lemon zest.
- Cook sea scallops for another couple minutes until just warmed through.
- Season with salt and pepper to taste.
- When pasta is cooked , drain and add to a large serving bowl.
- Top linguini with the seafood and white wine and sprinkle with the chopped parsley.
- I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.
Nutrition Facts : Calories 761.1, FatContent 18.6, SaturatedFatContent 6.9, CholesterolContent 179.4, SodiumContent 953.3, CarbohydrateContent 92.5, FiberContent 3.9, SugarContent 4, ProteinContent 37.7
More about "garlic and white wine sauce recipes"
SEAFOOD LINGUINI WITH WHITE WINE SAUCE RECIPE - FOOD.COM
We were craving shrimp and white wine sauce on night, and this is what I came up with. Bay scallops were on sale at the store, so I threw those in too. Please feel free to use any white wine you like. I happened to have a nice bottle of sauvignon blanc on hand, and it worked just fine. As a matter of fact, it tasted amazing. Note on the sea salt: I have some Tuscan flavored sea salt which is what I used for seasoning. If you don't have a flavored salt, please feel free to add some dried spices to taste such as dried Italian spice or a little rosemary. This also tastes great reheated the next day after the pasta absorbs more of the sauce.
From food.com
Reviews 4.5
Total Time 25 minutes
Calories 761.1 per serving
From food.com
Reviews 4.5
Total Time 25 minutes
Calories 761.1 per serving
- I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.
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Apr 10, 2020 · How to make Roasted Garlic Parmesan Cream Sauce? To create roasted garlic Parmesan cream sauce, cut a complete garlic bulb into half. Wrap the garlic parts using aluminum foil and add some vegetable oil on top. Heat the oven to 400 F. Roast the garlic for about 20-25 minutes. Take the roasted garlic and mince it. Use it to make the sauce…
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From saltandlavender.com
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