Creating a simple cream sauce with garlic and spice, then coating noodles in said cream sauce is definitely one of our more favorable options. I always enjoy looking forward to dinner, and this recipe is one that consistently does that for me. It doesn't get old!
Ingredients
- 4 oz. linguine, cooked in boiling salt water
- 2 Tbsp. butter
- 1 Tbsp. garlic powder
- 1 Tbsp. shallot, minced
- 1 Tbsp. Cajun seasonings
- 1/4 cup white wine
- 1 Tbsp. lemon juice, fresh squeezed
- 1/3 cup heavy cream
- 1/3 cup half and half
- 1/4 cup freshly grated parmesan
- freshly cracked black pepper and salt, to taste
- Chopped chives / green onions, for garnish
Instructions
- Boil linguine in salted water until al dente, then drain. (This can be done while you're making your cajun cream sauce.)
- In a large saucepan, melt butter over medium heat.
- Add shallot, garlic, cajun seasonings. Stir for about one minute.
- Add white wine, and cook for 3-4 minutes, stirring occasionally.
- Add lemon juice, cook for one minute (stir a time or two).
- Slowly stir in the heavy cream, then the half and half. Allow both to cook in for about 4-5 minutes, stirring occasionally. Turn heat to low, and allow to thicken for 1-2 minutes.
- Remove from heat. Grate in the parmesan, and mix in thoroughly. Add salt and pepper to taste.
- Add cooked linguine, and toss to coat. Garnish with thinly diced green onion
By sara rose : a flavor journal.
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