We have used this recipe for pasta, but the other day used over firm white fish and shrimp. We pre-cooked the meat and added it as the last step.
Maybe kept it in the sauce for a minute or two at most. We tend to use some red pepper flakes to 'Bam' it up a bit.
The trick is to prepare all the ingredients and have them ready at the stove in order of use. A full glass of nice white wine would not be out of
order. Then go for it, you can't walk away from the stove, you're there for the duration, 5-6 minutes tops.
Lemon Garlic Cream Sauce
Ingredients
2 TBS butter
4 garlic cloves, grated so very fine, use a zester
2 TBS flour
2 cups half and half (milk ok but will thin it a bit, heavy cream a bit too much in our view)
Zest of one lemon, about 1 tsp
2 Tbs lemon juice
1/3 cup finely grated parmesan cheese.
1 Tbs finely chopped parsley
1 Tbs black pepper
Instructions
1. In a 12 inch skillet, melt butter over med heat. Add garlic and cook for 30 seconds or until fragrant, stir constantly.
2. Stir in flour and cook for 1 minute, stirring constantly. Don’t burn the flour.
3. Gradually add the half and half, stirring as you pour. Season salt and pepper. Reduce heat to med-low and cook until the sauce thickens, about 1-2
minutes. Wisk constantly.
4. Wisk in the lemon juice and zest, stir in the Parmesan and parsley.
5. Serve at once.
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