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How To make Dill Sauce with Scallops Over Angel Hair Pasta
1 1/2 tb Shallots
chopped
1 1/2 tb Butter
2 tb Flour
1 c Heavy cream
1 1/4 c Half and half
6 dr Tabasco sauce
2 1/2 tb Fresh dill :
chopped
1/3 ts Salt
1/4 ts Fresh ground white pepper
1 1/4 lb Bay scallops
1 tb Butter
1/2 c Dry white wine
1 1/2 lb Angel hair pasta -- cooked
Saute shallots in 1 1/2 tablespoons butter in 1 1/2 quart saucepan until translucent. Stir in floour. Cook for 5 minutes to make roux, stirring frequently. Bring cream and half and half to the simmering point in saucepan. Whisk into roux. Cook for 5-10 minutes for until thickened to desired consistency, stirring frequently. Stir in Tabasco sauce, dill, salt and white pepper; keep warm. Saute scallops in 1 tablespoon butter in skillet for 2-3 minutes. Stir in wine. Add to cream sauce. Serve over pasta. Recipe By : Rhode Island Cooks
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Shrimp with Creamy Garlic Sauce
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Creamy garlic parm shrimp
Serves 2
3-4 Table spoons neutral oil (Grape seed or sunflower oil)
1 lb Peeled deveined shrimp size 8-12
2 Tablespoons Salted butter
1 Tablespoon minced garlic
1/4 cup white wine (Chardonay)
1/2 cup Heavy cream
1/2 cup Grated parmesan cheese
Salt & Black Pepper to taste
Optional Garnish: Chopped parsley & Chili flakes
1. Add oil to a pan on medium heat.
2. Season the shrimp with salt and black pepper. Make sure to get both sides.
3. When the oil is hot, carefully add the shrimp. Cook each side for 2 minutes. When they’re done remove and reserve.
4. Discard any excess oil. Turn the heat down to medium low. Add the butter and let it melt.
5. Next add minced garlic. Fry until its fragrant or turns a light blonde color (about 1-2 minutes).
6. After that add the wine and let it reduce.
7. When the wine is almost dry combine the heavy cream, parmesan cheese and continue to reduce.
8. When the sauce is at your desired consisgtency season with salt to taste.
9. Finish with the chopped parsley and the cooked shrimp from earlier.
10. Serve hot with more chopped parsley and red pepper flakes.
Creamy Garlic Lemon Pasta | One Of The Easiest Pasta Recipes
This creamy garlic lemon pasta is full of fresh flavour and is the perfect meal for those days or nights when you’re stuck with what to make. This recipe serves 2-3 people and can be halved or doubled to suit your needs. Please enjoy.
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Ingredients -
400g (14oz) - Spaghetti
1 Tbsp (20ml) - Olive Oil
1 1/2 Tbsp (21g) - Unsalted Butter
4 - Garlic Cloves, Thinly Sliced
1 - Whole Lemon, Zest Thinly Sliced
1/2 - Lemon, Juiced
1 Cup (250ml) - Thickened Cream
10g (0.35oz) - Curley or Flat Leaf Parsley, Roughly Chopped
Seasoning To Taste
Notes -
This recipe is strong on lemon so adjust it to your taste. The first time I made it, I put way too much lemon juice in (I used 1 whole lemon) and it ruined the dish. I've now reduced it to half and I think it's the perfect balance. If you’re concerned, you can add the zest and cream and squeeze 1 quarter of a lemon into the sauce and adjust that way. Half a lemon works well though, so don’t worry.
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Kimmeri's Lemon, Dill & Shrimp Pasta
This video is about Kimmeri's shrimp & dill pasta
YIELD 2 servings
INGREDIENTS
10-12 medium shrimp, peeled and deveined
1 tbsp olive oil
2 tbsp thinly sliced leeks or 1 tbsp finely chopped onion
1 tsp garlic, finely minced
½-3/4 cup thinly sliced mushrooms
6-8 spears of asparagus, pre cooked if not pencil thin, cut into 2” pieces
1/4 cup each red and orange bell peppers, small dice
1 tsp dill weed
zest from 1/2 lemon
juice of ½ lemon
¼ cup white wine
½ cup heavy cream
salt and pepper to taste
2 servings of cooked pasta
1 tbsp Parmesan cheese
PROCEDURE
Heat a large sauté pan over high heat for a few minutes. Lower heat to medium high if using electric heat. Keep the heat on high with gas, just stay with the pan.
Add the olive oil, garlic and leeks. Cook for about 2 minutes, then add the mushrooms and probably more olive oil. Sauté for a few minutes or until the mushrooms start to brown. Add the peppers and cook another few minutes. Add the shrimp and continue sautéing until the shrimp have turned pink or close to it. Now add the asparagus, the wine, lemon juice & zest, the dill and finally, the cream. Season with salt and pepper.
You have a choice now. You can either heat the pasta up in a separate pan or microwave it and then put it on the serving bowls or plates. Then pour this shrimp and vegetable mixture over the pasta. The other option, which I like to use, is to add the pasta to the pan and toss it around well so it gets heated. Then, once hot, divide the pasta mix between two plates. Garnish with Parmesan cheese.
Black Angel Hair Pasta Champagne Cream Sauce
Black Angel pasta one of many appetizers at BunhaFaun Restaurant.
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