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Red Seafood Sauce

Red Seafood Sauce recipe image
This vibrant Mediterranean-style sauce is a quick and flavorful way to elevate simple seafood or pasta dishes. Combining the richness of butter and olive oil with aromatic garlic and onion, it forms a savory base that is brightened by white wine and fresh parsley. The addition of tomato sauce gives it a classic "red" hue and depth, making it perfect for coating thin spaghetti or serving over saut&# 195;©ed shrimp, lobster, or crab. ItâÂÂs a reliable, weeknight-friendly recipe that delivers restaurant-quality taste with minimal effort. Ideal for casual dinners or when you need a delicious, versatile sauce ready in under 40 minutes.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 96.5
Description
This vibrant Mediterranean-style sauce is a quick and flavorful way to elevate simple seafood or pasta dishes. Combining the richness of butter and olive oil with aromatic garlic and onion, it forms a savory base that is brightened by white wine and fresh parsley. The addition of tomato sauce gives it a classic "red" hue and depth, making it perfect for coating thin spaghetti or serving over saut&# 195;©ed shrimp, lobster, or crab. ItâÂÂs a reliable, weeknight-friendly recipe that delivers restaurant-quality taste with minimal effort. Ideal for casual dinners or when you need a delicious, versatile sauce ready in under 40 minutes.
Ingredients
  • 1 pound Shrimp, lobster, crab, or
Directions
  1. 1
    Melt 1/4 stick of butter in 1/4 cup of olive oil in a saucepan over low heat.
  2. 2
    Add 1 small chopped onion and 2 cloves crushed garlic (or 2 teaspoons jarred chopped garlic) and sauté for 3 minutes until softened.
  3. 3
    Pour in 1 cup of white table wine, add 3 tablespoons of fresh chopped parsley, and season with salt and pepper to taste.
  4. 4
    If making the red sauce version, stir in 1 to 4 ounces of canned tomato sauce now.
  5. 5
    Simmer the sauce for 5 minutes to reduce slightly and meld flavors.
  6. 6
    Add 1 pound of shrimp, lobster, or crab and simmer for 5 minutes until the seafood is cooked through.
  7. 7
    Pour the hot seafood sauce over 12 ounces of cooked thin spaghetti and serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 96.5kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 172.5mg58%
Sodium 355.3mg15%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.2g
Protein 22.7g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

White Sauce Variation: To make a creamy white sauce instead of the red version, add 1 pint of heavy cream at the very end of cooking. Turn off the heat before stirring in the cream to prevent it from separating due to high heat.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.

Tips: Ensure your seafood is fresh and peeled/deveined if using shrimp. Adjust the amount of tomato sauce based on desired thickness and color intensity.

Keywords: crab, lobster, mediterranean, red, sauce, sautéing, seafood, shrimp, simmering, pasta, garlic, onion, wine, parsley, tomato, butter, olive oil, dinner, quick, easy
Read it online: https://www.chefs-mate.com/recipe/red-seafood-sauce/