I believe that every American family has pasta once if not twice a week for dinner - we can't get away from the simplistic easy and fantastic taste of this irresistable carb. It's too easy and too tasty for us NOT to fall in love with it. But rather than reaching for that jar of marinara sauce, give this super easy white sauce a go. And while you are at it, throw in some shrimp and broccoli for a complete dinner.
Image: Penne in White Sauce with Shrimp and Broccoli
White Sauce (aka. Alfredo Sauce)
Image: Penne in White Sauce with Shrimp and Broccoli
White Sauce (aka. Alfredo Sauce)
Prep time: 5 minutes
Cook time: 10 minutes
INGREDIENTS
2 tbs oil
1/4 cup minced onion
2 clove of garlic, minced
1/2 tsp salt
1/4 tsp pepper
2 tbs flour (all-purpose)
1/2 pint (1 cup) cream or half & half
pinch of nutmeg
4 tbs parmesan
INSTRUCTIONS
1. In a medium sauce pan over medium heat, add the oil and onion. Saute for approx 5 minute until soft.
2. Add garlic and salt and pepper. Saute another 3 minutes.
3. Sprinkle in the flour and whisk until flour has dissolved into the onions and garlic (making a roux). Cook 2-3 minutes to remove the raw flour taste.
4. While whisking, slowly pour in the cream and stir still combined (you shouldn't see any lumps of the roux in the cream). Reduce the heat to medium low.
5. Switch to a wooden spoon and continue to stir until the sauce becomes thick.
6. Remove from the heat and add the nutmeg and parmesan cheese.
7. Toss with your favorite pasta.
NOTES:
1. Saute' means to cook quickly and lighting without adding color.
2. As much as I would love to kick some calories by using whole or even skim milk, you can't in a white sauce. You need the fat content in the cream or half & half in order to get that silky texture well all love about a white sauce.
3. If the sauce is too thick, add a few spoonfuls of your pasta's cooking water.
4. To cook my shrimp, I added 1/2 lbs of raw peeled and devained shrimp to Step #2 with a pinch of red pepper flake. I cooked them for approx 3-4 minutes until pink and then removed them and then proceeded to Step #3. After the sauce was complete, I tossed the sauce with some penne, steamed broccoli and the shrimp.
Cook time: 10 minutes
INGREDIENTS
2 tbs oil
1/4 cup minced onion
2 clove of garlic, minced
1/2 tsp salt
1/4 tsp pepper
2 tbs flour (all-purpose)
1/2 pint (1 cup) cream or half & half
pinch of nutmeg
4 tbs parmesan
INSTRUCTIONS
1. In a medium sauce pan over medium heat, add the oil and onion. Saute for approx 5 minute until soft.
2. Add garlic and salt and pepper. Saute another 3 minutes.
3. Sprinkle in the flour and whisk until flour has dissolved into the onions and garlic (making a roux). Cook 2-3 minutes to remove the raw flour taste.
4. While whisking, slowly pour in the cream and stir still combined (you shouldn't see any lumps of the roux in the cream). Reduce the heat to medium low.
5. Switch to a wooden spoon and continue to stir until the sauce becomes thick.
6. Remove from the heat and add the nutmeg and parmesan cheese.
7. Toss with your favorite pasta.
NOTES:
1. Saute' means to cook quickly and lighting without adding color.
2. As much as I would love to kick some calories by using whole or even skim milk, you can't in a white sauce. You need the fat content in the cream or half & half in order to get that silky texture well all love about a white sauce.
3. If the sauce is too thick, add a few spoonfuls of your pasta's cooking water.
4. To cook my shrimp, I added 1/2 lbs of raw peeled and devained shrimp to Step #2 with a pinch of red pepper flake. I cooked them for approx 3-4 minutes until pink and then removed them and then proceeded to Step #3. After the sauce was complete, I tossed the sauce with some penne, steamed broccoli and the shrimp.
