Seafood Butter Sauce Recipes

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SEAFOOD BUTTER SAUCE



Seafood Butter Sauce image

Make and share this Seafood Butter Sauce recipe from Food.com.

Provided by Charlotte J

Categories     Sauces

Time 10m

Yield 1/2 cup of sauce

Number Of Ingredients 6

1/4 lb butter, melted
1 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon Worcestershire sauce
1/2 tablespoon soy sauce
1/8 teaspoon Tabasco sauce (about 3 shakes)

Steps:

  • Melt butter in pan and add the rest of the ingredients.
  • Stir occasionally.
  • Keep warm.

Nutrition Facts : Calories 1668.9, Fat 184.2, SaturatedFat 116.6, Cholesterol 488.1, Sodium 3816.7, Carbohydrate 10.4, Fiber 0.3, Sugar 4.6, Protein 4

BUTTER SAUCE FOR PASTA, SEAFOOD, ETC.



Butter Sauce for Pasta, Seafood, Etc. image

The best simple butter sauce - rich, creamy, fabulous! Use with any pasta recipe - fettucine with chicken, angel hair with shrimp, or just over some spaghetti noodles. Its flavor is great! I must give credit to Recipe #113017 as this is an augmentation of that recipe, which is delicious as well. As you can see, there are "necessary ingredients" and "seasoning ingredients". This is because the base of the sauce are the necessary ingredients. All of the other ingredients can be changed around, left out, substituted, etc. in accordance with your liking or what you have on hand.

Provided by Reality

Categories     Sauces

Time 12m

Yield 8 oz. dry weight noodles, 6 serving(s)

Number Of Ingredients 9

1/2 cup butter
1/2 cup margarine
1 tablespoon flour
3 -4 tablespoons evaporated milk
1/8-1/4 teaspoon garlic powder
3 pinches cayenne
1/4-1/2 teaspoon salt
1/4-1/2 teaspoon pepper
2 tablespoons parmesan cheese

Steps:

  • Let both butter and margarine soften.
  • Using hand mixer, blend butter and margarine together with flour until well incorporated.(I generally do this blending in a glass bowl which I can then place on top of a pan of simmering water for the next steps).
  • Melt the butter/flour mixture in a double boiler over med. low heat(or glass bowl over simmering pan) until just melted.
  • As butter/flour mixture is melting, add it the evaporated milk, garlic powder, cayenne, salt and pepper. All of these ingredients are according to your taste - you can use real garlic and heavy cream, white pepper, whatever you prefer or have on hand. You can add up to 4 tablespoons of evaporated milk without making the sauce too thin. Lastly, add in as much paremsan cheese as you would like, my preference is about 2 tablespoons.
  • Pour over noodles or whatever and enjoy!

Nutrition Facts : Calories 294.4, Fat 31.6, SaturatedFat 13, Cholesterol 44.4, Sodium 417.1, Carbohydrate 2.3, Fiber 0.1, Sugar 0.1, Protein 1.7

SEAFOOD BUTTER SAUCE AND BASTE



Seafood Butter Sauce and Baste image

The delicate flavors in this buttery baste complement succulent seafood.-Charlie and Ruthie Knote, Cape Girardeau, Missouri

Provided by Taste of Home

Time 10m

Yield 1/2 cup.

Number Of Ingredients 5

1/2 cup butter, cubed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried tarragon
3/4 teaspoon salt
1 tablespoon lemon juice

Steps:

  • Melt butter in a small saucepan. Add remaining ingredients. Brush on seafood; baste occasionally during grilling. May also be served warm as a nice dipping sauce with shrimp, crawfish, crab and lobster.

Nutrition Facts : Calories 101 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 337mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

GARLIC BUTTER SHRIMP



Garlic Butter Shrimp image

Delicious, satisfying, and oh-so-comforting garlic butter shrimp. Serve over rice or pasta.

Provided by Swanky Jay

Categories     Seafood     Shellfish     Shrimp

Time 15m

Yield 8

Number Of Ingredients 6

½ cup butter
2 pounds frozen medium shrimp
2 tablespoons garlic powder, or more to taste
¼ cup water
2 tablespoons cornstarch
salt and ground black pepper to taste

Steps:

  • Melt butter in a large skillet or wok over medium-low heat. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Mix in garlic powder.
  • Whisk water and cornstarch together in a bowl to make a slurry. Pour into the skillet and stir until butter sauce thickens, 3 to 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 204 calories, Carbohydrate 3.3 g, Cholesterol 203.3 mg, Fat 12.5 g, Fiber 0.2 g, Protein 19 g, SaturatedFat 7.5 g, Sodium 300.6 mg, Sugar 0.5 g

SHRIMP PASTA WITH LEMON-BUTTER SAUCE



Shrimp Pasta with Lemon-Butter Sauce image

If you're in rush to cook dinner plus want something so delicious and scrumptious, look no further. This shrimp pasta with lemon-butter sauce will definitely be a winner for dinner. This pasta is not meant to be saucy like Alfredo pasta. It will look a bit dry but it will definitely be full of lots of flavor.

Provided by Pamela Leyva

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 30m

Yield 4

Number Of Ingredients 9

½ (16 ounce) package angel hair pasta
1 ½ medium lemons
1 cup chicken stock, or more as needed
2 tablespoons salted butter, divided
1 pound uncooked shrimp, shelled and deveined
1 teaspoon dried parsley, or to taste
salt and ground black pepper to taste
2 medium tomatoes, cubed
1 cup shredded Parmesan cheese, or more to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
  • Slice the whole lemon into circles, then cut circles in half. Juice the remaining half lemon and set aside.
  • Preheat a skillet over medium-high heat. Add enough chicken stock to cover the bottom of the skillet. Add 1 tablespoon butter with shrimp and lemon slices. Add parsley, salt, and pepper; cook shrimp until they are bright pink on the outside and the meat is opaque, about 4 minutes. Turn heat off, add tomatoes, and cover with a lid until the heat softens the tomatoes.
  • Drain pasta and return to its pan. Add shrimp and tomato mixture and mix to combine. You may take out the lemon slices and squeeze the juice out of them or simply keep them mixed in.
  • Add more chicken stock to cover the bottom of the skillet. Add 1 tablespoon butter, more parsley, and the reserved lemon juice. Let the butter melt and simmer, then pour sauce into the pasta along with Parmesan cheese. Stir until fully combined.

Nutrition Facts : Calories 403.3 calories, Carbohydrate 38.5 g, Cholesterol 202.4 mg, Fat 14.1 g, Fiber 4.6 g, Protein 33.3 g, SaturatedFat 7.5 g, Sodium 869.7 mg, Sugar 2.8 g

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