SEAFOOD IN CREAM SAUCE RECIPES

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GORGONZOLA CREAM SAUCE - ALLRECIPES



Gorgonzola Cream Sauce - Allrecipes image

Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.

Provided by Chef John

Categories     Italian Recipes

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 10

1 cup heavy whipping cream
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
6 ounces dry miniature ravioli
3 ounces crumbled Gorgonzola cheese
2 tablespoons chopped Italian flat leaf parsley
2 tablespoons freshly grated Parmesan cheese
½ apple, diced
¼ cup chopped toasted walnuts
1 teaspoon chopped Italian flat leaf parsley

Steps:

  • Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
  • Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
  • Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
  • Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

Nutrition Facts : Calories 299.7 calories, CarbohydrateContent 12.6 g, CholesterolContent 81.8 mg, FatContent 24.4 g, FiberContent 1.5 g, ProteinContent 8.5 g, SaturatedFatContent 13.3 g, SodiumContent 257.7 mg, SugarContent 2 g

SHRIMP IN CREAM SAUCE RECIPE: HOW TO MAKE IT



Shrimp in Cream Sauce Recipe: How to Make It image

Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 10

2 tablespoons butter, melted
1/3 cup all-purpose flour
1-1/2 cups chicken broth
4 garlic cloves, minced
1 cup heavy whipping cream
1/2 cup minced fresh parsley
2 teaspoons paprika
Salt and pepper to taste
2 pounds large uncooked shrimp, peeled and deveined
Hot cooked noodles or rice

Steps:

  • Preheat oven to 400°. In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, until shrimp turn pink, 15-18 minutes. Serve with noodles or rice.

Nutrition Facts : Calories 240 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 216mg cholesterol, SodiumContent 410mg sodium, CarbohydrateContent 6g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 20g protein.

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