Garlic Cream Sauce
Pour a very large glass of wine. For you (obviously) not the pasta.
Melt 3 tbsp butter in a big sauce pan add 1 finely minced clove of garlic (I also add a couple tablespoons of roasted garlic- if you don’t have roasted, mince 3 or 4 cloves instead of 1) and a small handful of finely chopped onion. Let it brown over med heat. Once browned, sprinkle in about 2 1/2 tbsp flour and stir like crazy. Once it’s “pasty” but not lumpy stir in 1 cup chicken stock (or beef or fish, you can buy cans of it in the soup aisle if you don’t make it) Now stir in 1 cup cream (light or heavy) Simmer on low while it thickens
In another pan saute whatever veg you want- just a few min on med/high- add the seafood- flip flip flip add the cilantro (or basil also works great)
Take a large gulp of wine.
Just before the pasta and veg are done add 1 cup fresh grated parm a big pinch of salt and a whack of cracked black pepper to the sauce & stir till melted. Mix pasta, sauce & veg in a big pot and then send me presents because I’m wonderful.
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