Marry Me Sauce (For Poultry, Seafood, or Pasta!)
I love to serve this Marry Me Sauce recipe with everything from poultry and seafood to pasta and soup. It's got a sweet flavor from sun-dried tomatoes, lots of fresh basil, and a creamy texture -- you can use either coconut milk or heavy cream! It's naturally gluten-free and pairs beautifully with any meat, seafood, poultry, or pasta you like!
Pin Recipe
Servings: 4 servings
Calories: 530kcal
Equipment
Ingredients
- 2 Tbsp unsalted butter
- 1 medium shallot, finely chopped
- ½ tsp kosher salt
- ½ cup fresh basil, finely chopped
- ½ cup sun-dried tomatoes, roughly chopped
- 3 cloves garlic, finely chopped
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes
- 1 Tbsp tomato paste
- ½ cup dry white wine or chicken broth or seafood stock depending on the protein being cooked
- 1 (13.5) oz can coconut milk
- ¼ cup mascarpone cheese
- ¼ cup Parmesan, grated
- 2 cups baby spinach or other vegetable, optional
- ½ medium lemon, juiced
Instructions
- Cook the shallot. Melt 2 Tbsp unsalted butter, then add chopped shallot and season with ½ tsp Kosher salt. Cook, stirring occasionally, until translucent, about 3-5 minutes. Add ½ cup chopped fresh basil, ⅓ cup chopped sun-dried tomatoes, 3 cloves of garlic, ½ tsp dried oregano, and ¼ tsp crushed red pepper flakes. Cook for 1-2 minutes, until very fragrant.
- Make the sauce. Stir in 1 Tbsp tomato paste, breaking up with a spatula until dissolved, then pour in ½ cup dry white wine. Use a spatula to scrape up any browned bits off the bottom of the pan. Cook for 1-2 minutes, allowing the wine to reduce by about half, then pour in 1 can of coconut milk. Bring to a boil, then reduce the temperature to a simmer.
- Add cheese. Stir in ¼ cup mascarpone cheese and ¼ cup grated Parmesan, then add 2 cups spinach (or other vegetable, if using). Cook until the spinach is wilted (or the vegetable is cooked through). Squeeze half a lemon right on top, then stir well. Taste and adjust seasoning as needed. Enjoy!
Notes
- Make-ahead: Prepare the sauce ahead of time, then refrigerate for up to 2 days. Before serving, cook the meat, seafood, or poultry of your choice, then add it to sauce that's been reheated gently on a stove top.
- I do not recommend freezing the sauce, it's best enjoyed fresh.
Nutrition
Calories: 530kcal | Carbohydrates: 12g | Protein: 5g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 565mg | Potassium: 423mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2110IU | Vitamin C: 27mg | Calcium: 136mg | Iron: 1mg
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