Friday, August 17, 2012

Linguine with Onion & Garlic Cream Sauce & Shrimp

Quick meal - I cooked the sauce the night before, so this only took about 20 minutes the day of to heat and serve!

And it was oh-so yummy!

I am a sucker for pasta, doesn't really matter what is on it!
But some creamy, cheesy, oniony, garlicy sauce... aaaaahhhhh!

What you need for the sauce:

  • 1/4 cup diced onion
  • 1/2 Tbsp olive oil
  • 1/2 Tbsp butter
  • 1 Tbsp garlic, chopped
  • 1 Tsp flour
  • 1/4 cup cream cheese
  • 1 1/4 cup milk
  • 2 Tbsp white wine
  • 1/4 cup grated Parmesan cheese
  • salt & pepper to taste
Heat a large pan on medium heat.
Add the onion, olive oil and butter.
Cook until the onion is translucent, about 5 minutes.

Once the onion is cooked, add in the garlic and cook for another 2-3 minutes.

Sprinkle in 1 heaping teaspoon of flour and cook, stirring frequently, for about 5 minutes.

Place the cream cheese in a bowl and mash with a splash of milk until creamy.

Add about 1/4 cup of milk into the onion / flour mixture, stirring constantly keep smooth. 

Add in the cream cheese. Mix well.
Then add in the rest of the milk and mix well again.

Cook for 2-3 minutes.
Add in the Parmesan and cook on medium heat until it thickens and coats the back of a spoon.

At this point, i let it cool and put it away in the fridge. It will keep for about 3 days.

You can continue with the next steps if you are making it all in one day.

Boil 1 lb. of linguine according to the package directions.

Heat the sauce (if its the next day)

Toss 1 lb. of fresh shrimp with salt and pepper and cook on medium heat until no longer translucent.

Drain the pasta and put back in the pot quickly so you can reserve a small amount of the water.
Toss the pasta with the sauce, cooking for 2-3 minutes to incorporate with the pasta.

Top with shrimp and a little more shredded Parmesan, if you'd like.

Serve with crusty Italian bread and veggies.



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