Prep: 10 minutes, Cook: 10 minutes
- 12 oz. Sole fillets
- White pepper
- Sea salt (table salt is fine)
- ¼ cup butter, softened
- 1 ½ tbsp Chardonnay (or any white wine)
- ? tsp Garlic, minced
- Preheat the oven to 375 degrees and lightly oil a baking pan.
- Add the fillets and lightly season with paprika, white pepper, and sea salt.
- Melt the butter in a skillet over medium heat.
- When hot, add the minced garlic and saute until the garlic is lightly browned
- Add the Chardonnay to the pan slowly and reduce heat enough to lightly simmer.
- Bake the sole fillets until the sole is just beginning to flake (about 4-6 minutes).
- Spoon the sauce over the warm fish and serve immediately.
White wine and a touch of garlic accent the delicate taste of sole.
Baked sole with Chardonnay and garlic butter
Recipe from: http://www.professionalrecipes.com/recipes/seafood/baked-sole-wine-garlic-butter.html
Prep: 20 minutes, Cook: 12 minutes
- 3 tbsp Olive oil
- 1 pound Shrimp, large, peeled and deveined
- 2 tsp garlic, minced
- 3 tbsp Basil, fresh, chopped
- 3 tbsp Butter
- 1 pound Linguine (preferably fresh)
- Grated Asiago cheese (as desired)
- Set a pot to boil for the linguine, adding 1 tbsp of the olive oil and a few dashes of salt to the water.
- Cook the linguine for 7-8 minutes (al dente), stirring every minute.
- While the linguine is cooking, heat a large skillet with remaining olive oil.
- When hot, add the shrimp to the skillet, sauteeing until the shrimp turns pink, about 3-4 minutes.
- Add the garlic and the basil to the saute and cook an additional 2-3 minutes.
- Add the butter, and then toss in the pasta, making sure to coat the pasta with the sauce. Remove from heat.
- Serve immediately and garnish with the Asiago cheese as desired!
Shrimp Linguine with Basil Garlic Butter
Recipe from: http://www.professionalrecipes.com/recipes/pasta/shrimp_linguine_basilgarlic_butter.html