Creamy Fish, Scallops, and Shrimp Sauce Over Pasta

10m
Prep Time
15-17m
Cook Time
25m
Ready In

Recipe: #12142

February 22, 2014



"Found this online last year ... but, I changed it up a bit. It is totally decadent, rich, and creamy. Honestly, one of my favorite seafood sauces. Seafood, can be expensive, so watch the sales. Frozen, is not my favorite ... but, it will definitely work for this recipe. The whole dish is quick cooking; so, have everything ready to go. Makes for a great Sunday dinner, or something to entertain with. This recipes calls for 'Fines Herbes,' which is pretty important in my opinion. It is a blend of usually fresh herbs; but, you can always use a dry mix, which is much easier to make, and keep on hand. You can also buy them pre-mixed as well. I usually make my own; but, Penzeys is in town; and carry's a nice blend. McCormick and other brands make it as well. The mix is also great in creamed soups, fish dishes, eggs, casseroles, etc; so, it is definitely a nice mix to have on hand. I usually serve this over pasta; but, it would be equally as good over rice. Also, I love salmon, but halibut or cod would be equally as good."

Original is 4 servings
  • SAUCE
  • Garnish

Nutritional

  • Serving Size: 1 (342.8 g)
  • Calories 462.9
  • Total Fat - 27.4 g
  • Saturated Fat - 11.4 g
  • Cholesterol - 183.6 mg
  • Sodium - 1263 mg
  • Total Carbohydrate - 22.4 g
  • Dietary Fiber - 3.4 g
  • Sugars - 5 g
  • Protein - 33.2 g
  • Calcium - 133.7 mg
  • Iron - 4.1 mg
  • Vitamin C - 46.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Vegetable Base ... Bring a medium saute pan to medium heat; then, add the butter, oil, mushrooms, shallots, red pepper flakes, and garlic; mix to combine. Reduce to a simmer on medium low heat (3-4 minutes) until the vegetables are slightly tender. You don't want the vegetables to brown - so, go slowly.

Step 2

Once the vegetables are tender, season with a pinch of salt and pepper; add the white wine, and simmer until most of the liquid has reduced. About another 3-4 minutes.

Step 3

Sauce ... Add the cream, fines herbes, and bring to medium heat (do not let it boil). Reduce to medium low, and cook for another 3-4 minutes. This will allow the cream to reduce a bit.

Step 4

Seafood ... Bring the heat back up to medium (a light boil), add the shrimp, fish, and scallops; and lightly mix to combine. Cook just until the shrimp begin to curl and turn pink, the scallops are firm; and, the fish is cooked through. They will all take about the same cooking time.

Step 5

Note: If using a very thick piece of Cod, you may want to add that a minute or two before the shrimp and scallops. Otherwise, most fish will take the same cooking time. This is not a dish to use tilapia, flounder, snapper, etc. You need a firm, thicker fish.

Step 6

Finish ... Once the seafood is done; remove from the heat, and add the parsley, lemon juice, lemon zest; and lightly toss. I usually don't add any extra salt, as the seafood is salty; but, you might want to add a bit more pepper.

Step 7

Serve and ENJOY! ... Serve family style over pasta or rice. Garnish with lemon slices or wedges. Crusty bread in my opinion is a must.

Tips


No special items needed.

1 Reviews

MainEAck

Up here in the north my go to fish is haddock, so that's what I used. It came out wonderfully and we enjoyed it very much! The sauce is delicious and haddock was perfect for this.

5.0

review by:
(16 Oct 2014)

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