Lemon, Leek, and Basil Sauce (for seafood, chicken, or pasta)

By • July 9, 2010 • 0 Comments



Author Notes: The evolution of this sauce: We often have lemon chicken served with fettucini alfredo, and my fiance likes to mix the two together to make a lemon cream sauce pasta. The other night when he requested it, I had the basil recipe contest on my mind, and thinking how well lemon and basil go together, I set off to make a lemon basil cream sauce. At the grocery store, while picking out lemons, I spotted some leeks and thought "lemon and basil go well, and lemon and leek go well, I wonder what the three would be like to mix all three together" so I decided to make a lemon, leek, and basil sauce to go over chicken and pasta. While cooking and tasting the sauce, I decided it would be even better with seafood, so I made a quick decision to switch proteins. We decided it would be great with peas for a veggie and a crumbled bacon garnish for a bit of saltiness. I'm listing the sauce and pasta seperately here because while I used it in a pasta, I think the sauce would also be good spooned over fish, shrimp, or chicken. shangrilarcadia

Serves 4-6

Lemon, Leek, and Basil Sauce

  • 1/2 cup butter
  • 4 medium leeks -halved and thinly sliced (only the white and pale green parts)
  • 2 lemons - juiced
  • 2 cups cream
  • 1/2 cup fresh basil - chopped
  1. Melt 2 tablespoons butter in heavy large saucepan over medium heat.
  2. Add leeks; cover and cook until leeks are very tender, stirring occasionally (10-15 minutes).
  3. Add lemon juice and stir for a minute.
  4. Add cream and simmer until thick enough to coat the back of a spoon (about 10 minutes).
  5. Salt and pepper to taste. Stir in basil just before serving.

Shrimp, Lemon, Leek, and Basil Pasta

  • 16 ounces pasta of your choice
  • Lemon, Leek, and Basil sauce, prepared as above
  • 20-30 shrimp
  • 1 tablespoon lemon pepper seasoning
  • salt and pepper to taste
  • 4-6 bamboo skewers, soaked in water
  • 1/2 cup peas
  • 4-6 pieces of bacon, cooked and crumbled
  1. Preheat grill to 400 degrees. Begin heating salted water for pasta.
  2. Place 5 shrimp on each skewer and season with lemon pepper seasoning and salt and pepper as desired.
  3. Prepare sauce as listed above. When it reaches the cream stage, add pasta to water and cook until al dente.
  4. Also while sauce is thickening, boil peas in a small pot until cooked through. Drain and set aside.
  5. Grill shrimp skewers for 3 minutes per side.
  6. Toss pasta and peas with sauce. Top with shrimp and garnish with crumbled bacon.
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