Fish and shellfish sauces are in general highly sensitive to heat. So, this type of sauce requires that the fish or shellfish is always the last ingredient to go in the sauce; when they are done, so is the sauce.
Mussels rose
Crab, Tarragon and Cream Sauce
Shrimp, Asparagus and Dill Sauce
Crab, Herb Cheese and spinach sauce
Lemon Scallop Sauce
Sardine and Olive Sauce
If you are not already a pasta lover or even more, a Pasta Fan, then I am going to give you all the reasons to become one…!!!
