Creamy Lemon Basil Sauce Recipes
BASIL LEMON BUTTER CREAM SAUCE
This is a sauce recipe that was a frequent complement to chicken and fish during my study abroad residence experience with a french family in the Loire Valley region. Cream sauces are very popular paired with white and rosé wines in this geography, and this goes well over a thinly sliced breast of chicken, or a flaky whitefish. Although the sauce itself is somewhat fattening, if used conservatively it's actually a light and refreshing compliment to poultry and fish in the summer. If you absolutely feel the need to tone down the fat, be careful as you don't want the sauce to become too thin as it won't coat as nicely. Enjoy!
Provided by jpknight22
Categories Sauces
Time 10m
Yield 2-3 cups, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- For preparation, juice the lemon into a ramekin or small mug, removing the seeds. Mince fresh basil leaves until really finely chopped.
- In a saucepan, heat butter over medium temperature until melted. Gently add heavy whipping cream while stirring with a whisk and bring to a low boil while constantly stirring. Slowly add lemon juice while stirring consistently until blended. Add chicken bouillon, basil, and pressed garlic and continue to stir until chicken bouillon is dissolved. Reduce heat to low and serve by lightly drizzling sauce with a spoon over fish or chicken.
Nutrition Facts : Calories 131.5, Fat 14, SaturatedFat 8.7, Cholesterol 48.5, Sodium 156.2, Carbohydrate 1.5, Sugar 0.3, Protein 0.8
CREAMY LEMON-BASIL SHRIMP PASTA
Quick and easy, creamy lemon-shrimp spaghetti with a great basil taste.
Provided by sweaver
Categories Pasta by Shape
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- While the pasta is cooking, heat oil in a large skillet over medium heat. Season shrimp with salt and pepper; add to the pan and cook 30 seconds per side. Remove to a plate.
- Add shallots to the skillet and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chicken broth, lemon zest, and 1/2 of the lemon juice; heat for 2 minutes. Reserve remaining lemon juice for another use.
- Add cream and bring to a simmer. Return shrimp to the skillet and cook until heated through and pink, 2 to 3 minutes. Add basil.
- Drain spaghetti, reserving 1/4 to 1/2 cup pasta water.
- Add spaghetti to the skillet. Add pasta water as needed and pepper flakes; toss to coat. Season with pepper if desired.
Nutrition Facts : Calories 342.5 calories, Carbohydrate 45 g, Cholesterol 142.5 mg, Fat 8.9 g, Fiber 2.7 g, Protein 20.5 g, SaturatedFat 4.9 g, Sodium 192.6 mg, Sugar 1.7 g
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