Seafood in creamy sauce: recipes from Shefmarket

Prepared by: Alexey Marchuk

07/07/2014 Cooking time: 15 min

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You may not know, but creamy sauce goes well with a variety of seafood. For example, with fish, squid, stewed mussels, or shrimp. It turns out incredibly tasty and appetizing!

Tuscan shrimp in creamy garlic sauce

Tuscan shrimp in a creamy garlic sauce with parmesan, aromatic sun-dried tomatoes and spinach is a divine combination if you want to impress. And most importantly, seafood in creamy sauce is a low-carb dish! Those who have the honor of trying it will definitely ask if there is a hidden chef of some famous restaurant in your kitchen. Good served with pasta, rice or on a slice of toasted bread as an appetizer.

Products:

2 tbsp. l. butter;
500 gr. shrimp;
1 onion;
6 cloves of garlic;
½ glass of white wine;
½ glass of milk;
150 gr. sun-dried tomatoes;
½ cup sour cream or light cream;
Salt, pepper to taste;
3 cups spinach leaves;
2/3 cup grated parmesan;
1 tsp. corn starch or flour;
1 tbsp. l. dried Italian herbs;
3-5 sprigs of fresh parsley.

Tuscan shrimp in creamy garlic sauce

How to cook:

Using this recipe, you can prepare a seafood cocktail in creamy sauce. Remove the shells from the shrimp if you are cooking them.
Wash the parsley and chop finely.
Peel the onion, rinse, chop into small cubes.
Peel the garlic, rinse, chop with a knife.
Heat a large rimmed skillet over medium heat.
Melt the butter, add the garlic and fry until fragrant.
Add shrimp or other seafood you plan to cook in a creamy sauce. Cook for two minutes on each side until cooked through and no longer pink.
Remove seafood to a plate and set aside.
In the oil remaining in the pan, fry the onion until translucent.
Add the wine and reduce by half, scraping up any stuck-on seafood bits from the bottom.
Add sun-dried tomatoes and simmer for 2 minutes until a pleasant aroma is released.
Reduce heat to low-medium, add milk and sour cream, bring to a light boil, stirring the sea cocktail in the creamy sauce occasionally.
Season with salt and pepper to your taste.
Rinse the spinach leaves and place on a towel. Add whole or torn into pieces to the dish.
Add spinach leaves, after 1-2 minutes add parmesan cheese. Let the sauce simmer for another minute until the cheese has melted. (For a thicker sauce, add the creamed milk and cornstarch mixture to the center of the pan and continue to simmer, stirring quickly, until the sauce thickens.)
Add shrimp or other seafood to the creamy sauce, sprinkle with herbs and parsley, and stir.
Serve as a separate dish or over pasta, rice, croutons, or stewed vegetables.

Brief information

Italian cuisine is very diverse. It differs even in individual regions, having specific subtleties in preparing dishes. But one feature makes menus across the country similar: Italians’ love for pasta. Such a passion has even become the subject of numerous jokes: after all, the residents of this sunny country in the center of the Mediterranean cannot do a single day without pasta or spaghetti. By the way, it is we, Russians, who call these flour products “pasta,” but the Italians call them “pasta.” Therefore, when you order pasta with sauce in an Italian restaurant, you must understand that they will bring you pasta with sauce on your plate.

There are three types of pasta:

short - these are all kinds of butterflies, shells, spirals, stars, rings and other shapes of products up to 5 cm long. Made from the highest quality white flour from durum wheat;
long - everyone’s favorite spaghetti, standard pasta, tagliatelle - an Italian variety of noodles familiar to us, fettuccine, languine and other flour products more than 10 cm long. They are also based on durum wheat;
fresh - ravioli, tortellini, lasagna and other types stuffed with meat, cheese or vegetables. They are made in a special way from special flour from soft varieties of wheat.

The first mentions of pasta were found in the works of the ancient Roman sages Horace and Cicero. Since then, the Italians have not stopped loving, but only improved this product, learning to cook it in 1000 ways! To improve the quality and taste of the dish, and its variety, various additives and sauces are used. For example, pasta with seafood in cream sauce is pasta flavored with seafood and seasoned with a delicate white cream-based sauce. Preparing this dish, despite its loud name, is not difficult; even a novice cook can cope with the task if she follows the recipe and the advice of an experienced chef.

Video:

Mussels in cream sauce in Provencal style

The Provençal style of cooking allows you to enjoy the delicate taste of mussels cooked in a creamy sauce with the addition of white wine and garlic. This simple dish is ready in just 20 minutes. But the result of your efforts will be a treat akin to dishes from the best restaurants in France. Therefore, we recommend cooking seafood in cream sauce for a significant event. They will decorate a romantic dinner and emphasize the solemnity of the festive meal.

Products:

1 kg of peeled mussels;
2 tbsp. l. olive oil;
1 onion;
2 tbsp. l. butter;
4 cloves of garlic;
1 stack dry white wine;
1/2 cup heavy cream;
5-7 sprigs of fresh parsley;
Salt and black pepper to taste;
1 tbsp. l. freshly squeezed lemon juice.

Mussels in cream sauce in Provencal style

How to cook:

Before cooking, it is important to select quality live mussels and clean them properly. If you doubt the freshness of the product, it is better to prepare a seafood cocktail in creamy sauce. Mussels of proper freshness should have a light, pleasant marine aroma. Third-party odors are unacceptable; it is better not to use such a product. After opening the package (if they are in a package), place them in a bowl, drain the moisture, and cover with a napkin.
The most important process is cleaning the mussels. Lightly rinse each mussel under running water, using your fingers to remove any excess dirt. It is better to clean the shells with a brush.
Pull the stringy brown thread (beard) coming out of the side. Some mussels may already be cleaned. They can only be alive for a short period of time after the thread is removed. Therefore, cook seafood in cream sauce immediately after cleaning.
Peel the onion and garlic, wash and finely chop.
Heat a frying pan with olive oil and 1 tbsp. l. butter.
Sauté the onion and garlic until translucent, about 5 minutes.
Then add wine, cream, butter (1 spoon left) and mussels.
Add salt, freshly ground pepper and chopped parsley.
Stir thoroughly, cover and cook the seafood in the cream sauce for about 15 minutes until they open. Tip: Check the mussels about 5-6 minutes into cooking, stirring the ingredients. Then cover again to cook for a few more minutes. Once the mussels open, they are ready to eat. Do not overcook as they will become tough.
Serve the finished dish with garlic croutons or French bread, it will be delicious!

Seafood sauté

Seafood is not exotic for every day! But when you cook them, you enjoy them to the fullest! Shrimp, scallops, mussels, cuttlefish, crabs and wine, garlic and butter, lemon and herbs, best friends in the most delicious recipes! And so today we have the favorite saute of the whole family and my friends! Prepares quickly, the result is fantastic!

Ingredients:

Shrimp (large) - 8 pcs.
Scallop - 8 pcs
Octopus (small) – 8 pcs.
Cuttlefish (or small squid) – 8 pcs.
Mussels – 200 g
Tomatoes in their own juice - 400 g
Dry white wine – 150 ml
Onion - 1 pc.
Garlic (cloves) – 2 pcs.
Spices (oregano, thyme, marjoram, rosemary)
Corn starch - 1 tbsp. l.
Butter - 100 g

Cooking time: 30 minutes

Number of servings: 4

Recipe:

Thaw seafood, wash and dry.

Finely chop the onion and squeeze out the garlic.

Fry the onion and garlic in butter until golden brown.

Next, pour the tomatoes into the juice and wine. Simmer everything for 10 minutes over medium heat. Add seafood to the pan and simmer for 5-7 minutes.

Mix dry herbs with a spoonful of cornstarch and salt. Add the mixture of herbs and starch and stir quickly.

Sprinkle the finished dish with chopped parsley and pepper. This sauté must be served in a frying pan!!! And always with delicious and fresh croutons!

Shrimp, scallops in cream sauce

You will soak the aromatic sauce, rich in flavors, with bread crumbs to the last drop, rest assured! Natural spices and delicate creamy ingredients perfectly highlight the natural sweetness of seafood. Prepare a ready-made seafood cocktail in a creamy sauce or collect the ingredients that you like.

Products:

1/4 cup olive oil plus 2 tbsp. l. ;
5 cloves of garlic;
4 shallots;
2 stacks white wine;
5-7 sprigs of fresh parsley leaves;
5-7 sprigs of fresh basil leaves, plus sprigs for garnish;
3-5 thyme leaves;
2 cups heavy cream;
550 gr. scallops;
550 gr. peeled shrimp;
1/2 cup grated Pecorino Romano cheese (or other hard, salty cheese).

Shrimp, scallops in cream sauce

How to cook:

Peel the garlic and chop finely with a knife.
Finely chop the shallots.
Wash and chop the greens.
To serve a seafood cocktail in a creamy sauce with a side dish, boil the pasta or rice.
Heat 1/4 cup oil in a large, high-sided skillet.
Add the garlic and shallots and cook until translucent, about 2 minutes.
Add wine, parsley, basil and thyme to the pan. Simmer until the liquid is reduced by half.
Using a fine strainer, strain the pan mixture into another clean pan and add the cream.
Over low heat, be sure to let the sauce reduce to medium thickness by half.
Pour 2 tbsp into the first pan. l. olive oil, fry the scallops until opaque. First remove the finished seafood that will be stewed in a creamy sauce on a plate.
In the same pan, fry the shrimp until they turn pink. Also remove to a plate.
If you are preparing a side dish for seafood, pour the sauce into cooked rice or pasta and stir. Then place on a dish, add shrimp and scallops on top, sprinkle with grated cheese, and garnish with basil leaves.

Description of preparation:

Especially for you - an undoubtedly simple recipe for cooking seafood in a creamy sauce.
If you wish, you can safely add more cream than indicated in the recipe. In this case, you need to add an additional tablespoon of flour to make the sauce homogeneous. You can serve the finished dish with baked zucchini or zucchini, which also goes well with creamy sauce. Have a nice day and good evening! Purpose: For lunch / For dinner Main ingredient: Fish and seafood / Dairy products / Cream Dish: Hot dishes

Lobster in cream sauce

Have you always dreamed of cooking lobster, but didn't know how to do it? Then prepare amazing lobster meat - delicious seafood in a creamy sauce. If you have difficulty with this product, substitute other shellfish or shrimp. Both options are good for this recipe.

Products:

4 lobster tails;
2 tbsp. l. butter;
1 tbsp. l. olive oil;
1 regular bow;
2 carrots;
2-3 sprigs of fresh tarragon;
2 stalks of celery;
2-3 sprigs of fresh thyme;
1 tsp. chicken broth;
1/2 tsp. salt;
1/4 tsp. freshly ground black pepper;
1/2 tsp. cayenne pepper;
4 cloves of garlic;
2 tbsp. l. tomato paste;
3 tbsp. l. flour;
1 1/4 cups dry white wine or sherry;
Lobster or seafood broth (you can use fish broth):
1 cup heavy cream.

Lobster meat with garlic:

Boiled lobster meat;
2 tbsp. l. oils;
2 cloves of garlic, chopped;
salt, pepper and cayenne pepper to taste.

Lobster in cream sauce

How to cook:

This dish may look like a seafood cocktail in a creamy sauce. But if you are lucky enough to have lobster, cook it. Place 5 cups of water in a saucepan, add 1 tsp. sea salt and bring to a boil.
Place the lobster tails in the pan, cover and cook for 5 minutes until bright red.
Remove the lobster tails, reserving the liquid. When the lobsters have cooled slightly, remove the meat from the shells. Preserve the meat and juices carefully, and do not spill a single drop of valuable ingredients.
Return the lobster shells back to the water in the pan.
Bring to a boil, reduce heat to medium and simmer for another 15 minutes to extract as much flavor from the shells as possible.
While the broth is simmering, cut the meat into small pieces and refrigerate.
Now we prepare bisque - something similar to soup or seafood in a creamy sauce with chopped vegetables.
Peel vegetables and herbs. Chop the carrots and chop the onion into small cubes.
Finely chop the celery and chop the garlic with a knife.
Finely chop the greens.
Heat two types of oil in a large heavy (cast iron) skillet over medium heat. Add onions, carrots, celery and herbs. Simmer until soft, about 5 minutes.
Season with broth, salt and pepper.
Add chopped garlic, simmer everything together for about 1 minute.
Add tomato paste, cook for another minute.
Sprinkle with flour and cook, stirring occasionally, for another 2 minutes.
Pour in the wine and simmer over low heat until the mixture is reduced to half.
Add seafood broth to cream sauce, reduce heat and simmer, stirring occasionally, until liquid thickens slightly and flavors meld (about 30 minutes).
Remove from heat, pour the sauce into a blender and blend until smooth.
Return to medium heat and add heavy cream.
Now prepare the lobster meat with garlic. Melt butter in a frying pan over medium heat. Sauté the garlic for 30 seconds until fragrant. Add chopped lobster meat (boiled earlier), season with salt and pepper to taste.
Cook lightly for 1 minute, stirring occasionally, until the lobster meat is heated through.
To serve seafood in cream sauce, combine 3/4 of the lobster meat in the bisque (sauce).
Pour into individual serving bowls.
Place the remaining lobster meat and a little more tarragon in each bowl.

Seafood pasta with spicy creamy cheese sauce

You need to cook 250-300 g of long pasta (spaghetti, bucatini, capellini, linguine, fidio, fettuccine or any of your choice), drain in a colander.
“Sea cocktail” (0.5 kg) or one of the marine varieties, for example, peeled king prawns or mussels, boil in slightly salted water for 5 minutes, drain in a colander.
Separately, pour a couple of tablespoons of olive oil into a frying pan, fry 2-3 medium cloves of garlic, finely chopped (you can put the garlic through a garlic press, but this will lose some of its aroma), add chopped basil and thyme.
When amazing aromas fill the kitchen, pour in a glass of heavy cream (sour cream will not work, as its sourness does not fit with the idea of the dish). You can also use homemade cream, but then it needs to be diluted with fresh pasteurized (not boiled!) milk in a 1:1 ratio (that is, take half a glass of milk for half a glass of cream). Add 150 grams of coarsely grated sharp cheese to the creamy sauce. Mix vigorously.
When the cheese is completely melted, place the boiled seafood in the frying pan, mix gently again, add the pasta, and top with another 150 g of grated cheese. To cover with a lid.
In 2-3 minutes the dish is ready!