Lemon Pepper Garlic Seafood Butter Sauce Recipes

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LEMON AND GARLIC BUTTER SAUCE



Lemon and Garlic Butter Sauce image

Lemon and Garlic Butter Sauce. This is delicious served with seafood, fish, chicken or pork. Very easy and quick to make too!

Provided by Lovefoodies

Categories     International Recipes

Time 10m

Number Of Ingredients 8

1/2 cup or 110 ml dry white wine
1/4 cup or 55 ml heavy or double cream
2 Tablespoons butter, chilled
1 lemon, juice only
1 teaspoon minced garlic
1 Tablespoon chopped fresh dill, or dry
Salt and white pepper to taste
1/4 cup Finely chopped shallots

Steps:

  • In a small saucepan, add a small drop of olive oil and the minced garlic (and shallots if using). Cook on a low heat until soft. Then add the white wine, increase the heat to medium and let it cook for about 4 minutes until reduced by approximately 1/3 .
  • Remove the pan from the heat and add the butter, stir to combine, then add the cream. Return the pan to the heat and stir until it begins to bubble. Remove from heat and add the lemon juice and dill. Stir, taste the sauce and add salt and pepper to taste.

Nutrition Facts : Calories 87 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 132 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

LEMON GARLIC BUTTER SAUCE RECIPE



Lemon Garlic Butter Sauce Recipe image

This 15-minute Lemon Garlic Butter Sauce is buttery, tangy, creamy, and super versatile. Enjoy it over pasta, fish, vegetables, chicken, or meat, and it will make you weak in your knees.

Provided by Neha Mathur

Categories     Sauce

Time 15m

Number Of Ingredients 10

1/2 cup chicken broth (use veg broth for vegetarian version.)
1/2 cup whole milk (full-fat milk)
3 teaspoons minced garlic
1/4 cup finely chopped onions
16 tablespoons cold unsalted butter (225 g, divided)
1 tablespoon all-purpose flour
6 tablespoons lemon juice (add less if you do not like the sauce to be too tangy)
salt (to taste)
pepper (to taste)
1 tablespoon finely chopped parsley

Steps:

  • Stir together chicken broth, milk, garlic, and onions into a small saucepan.
  • Cook on medium heat until the mixture is reduced to half. It should take 10-12 minutes.
  • Cut cold butter into 1-inch cubes. Add 1 cube of butter to a medium-size saucepan and heat on medium heat until it melts.
  • Add all-purpose flour and mix it well with the butter. Cook until the mixture turns slightly brown (1-2 minutes). Stir continuously while cooking.
  • Now slowly pour the reduced chicken broth mixture over the flour and butter mixture and whisk continuously using a wire whisk.
  • Cook for a minute until the sauce slightly thickens.
  • Add the remaining butter to the pan and cook until the butter slightly melts and combines with the sauce. Stir frequently.
  • Note - Make sure the butter is chilled. It will bring down the temperature of the sauce and the sauce will not curdle when lemon juice is added to it.
  • Add lemon juice before the butter completely melts and cook the sauce for 1-2 minutes.
  • Note - Add the lemon juice when the sauce is not very hot. If you add lemon juice to the hot sauce, it might curdle it.
  • Season with salt and pepper to taste, and add parsley and mix well.
  • Tip - Be very careful about adding any extra salt. The chicken broth also has salt in it.
  • The sauce is ready. Use it as desired.

Nutrition Facts : Calories 186 kcal, Carbohydrate 3 g, Protein 1 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 49 mg, Sodium 52 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SHRIMP WITH LEMON GARLIC BUTTER SAUCE



Shrimp with Lemon Garlic Butter Sauce image

A flavorful, easy dish that comes together in just 15 minutes. Serve with rice or pasta for a quick weeknight meal.

Provided by Abbey

Categories     Main Dish

Time 15m

Number Of Ingredients 9

12 ounces extra-large shrimp (peeled and deveined and thawed, if necessary)
1 1/2 tablespoons flour or cornstarch (divided)
4 tablespoons unsalted butter (divided)
1 teaspoon minced garlic
1/2 cup vegetable broth (or chicken broth)
1/2 lemon (juiced + wedges for garnish)
salt and pepper (to taste)
crushed red pepper flakes (optional)
parsley or basil (for garnish)

Steps:

  • Preheat a non-stick skillet over medium to medium-high heat.
  • Meanwhile, pat the shrimp dry with a paper towel. Dust the shrimp with 1 tablespoon cornstarch (or flour).
  • Add 2 tablespoons butter to hot skillet. When melted, add the shrimp and saute for 2-3 minutes per side until pink and slightly brown. Transfer the shrimp to a plate.
  • Turn the heat down to medium-low and add the garlic. Cook for one minute, taking care not to burn the garlic. Add the remaining flour/cornstarch and stir to combine. Add the broth, whisking to combine. Bring to a gentle simmer and allow the sauce to thicken, 2-4 minutes.
  • Add the lemon juice and whisk in the remaining 2 tablespoons of butter to create a silky sauce. Season the sauce with salt and pepper to taste. Add the shrimp back in and coat with the sauce.
  • Serve with rice or pasta. Garnish with basil or parsley, lemon wedges, and crushed red pepper flakes, if desired.

Nutrition Facts : Calories 406 kcal, Carbohydrate 8 g, Protein 36 g, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 489 mg, Sodium 1758 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

GARLIC BUTTER SHRIMP



Garlic Butter Shrimp image

This easy garlic butter shrimp with lemon and wine is cooked in a skillet in just 20 minutes. Great with pasta, baguette, grits, or rice!

Provided by Erin Clarke / Well Plated

Categories     Appetizer     Main Course

Time 20m

Number Of Ingredients 12

1 pound uncooked large shrimp (peeled and deveined )
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3 tablespoons unsalted butter (divided)
1 small shallot (minced)
1/2 cup dry white wine (or low-sodium chicken stock or broth)
4 cloves garlic (minced)
1 small lemon
1 tablespoon chopped fresh rosemary or thyme (optional but definitely worthwhile!)
1/4 cup chopped fresh parsley
cooked rice, (or pasta, grits, or toasted bread (for serving))

Steps:

  • Pat the shrimp dry with paper towels and place in a large bowl.
  • Sprinkle with salt, black pepper, and cayenne pepper. Toss to coat.
  • Heat 2 tablespoons of butter in a large skillet over medium heat until it melts. Add the shallot and let cook for 1 to 2 minutes, until it just begins to soften. Add the shrimp in a single layer and let cook undisturbed for 1 minute. With tongs or a wide spatula, turn over the shrimp.
  • Add the wine and garlic. Cook until the shrimp are no longer translucent and the wine has reduced by half, about 2 to 3 minutes more.
  • Remove the skillet from the heat. Stir in the remaining 1 tablespoon of butter. Zest the lemon directly over the skillet, then cut the lemon in half. Juice half of the lemon over the top and slice the other half into wedges for serving. Add the rosemary and parsley, then toss to combine. Serve immediately with lemon wedges.

Nutrition Facts : ServingSize 1 of 3, Calories 159 kcal, Carbohydrate 8 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 30 mg, Fiber 2 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 4 g

ESSENTIAL LEMON GARLIC SAUCE



Essential Lemon Garlic Sauce image

This sauce is so versatile and fresh, you will want to memorize it. It's 5 ingredients and comes together quickly in a blender. Serve with greens as a salad dressing or toss with pasta for a quick meal.

Provided by Chef Sara Furcini

Categories     Side Dish

Time 5m

Number Of Ingredients 5

1/2 cup fresh squeezed lemon juice (from 1 1/2 large lemons or 4 small, depending on the juiciness )
2 large cloves garlic (smashed into a paste or roughly chopped)
1/4 tsp red pepper flakes
1/2 tsp sea salt
1/3 cup extra virgin olive oil

Steps:

  • Combine all the ingredients in a blender. Pulse on high for up to 1 minute until no garlic chunks remain and the dressing is very smooth and pale yellow. Use at room temperature or store in the fridge for up to 1 week.

Nutrition Facts : Calories 112 kcal, Carbohydrate 2 g, Protein 1 g, Fat 12 g, SaturatedFat 2 g, Sodium 196 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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