Preparing Sauce is Easy with Saucepans

For many pasta lovers, they often enjoy seafood mixed with a rich, creamy sauce whether it is a red sauce of a cream sauce (often made with a béchamel). Here is a recipe that is simple to make and can be made with minimal equipment and time. All you need is a couple saucepans, a few simple ingredients and approximately 10 minutes.

Seafood Du Jour

Ingredients

For one saucepan

¼ tbsp butter
2 tsp of flour
1 clove garlic
2 tbsp onion or onion powder
2 pinches of salt and pepper
10 ounces of milk or heavy cream
3 tsp of oregano and sage
1 bay leaf
2 ounces of white wine, preferably a drier wine (optional)

For the other saucepan

2 ounces of olive oil
3 cloves of garlic, not diced or chopped
half a small onion, chopped
2 tbsp parsley
4 ounces white wine or sherry
8 ounces of shellfish or other seafood

Heat up a saucepan on medium to high heat. Melt the butter and saute the garlic and onion. Then add in the flour. This will make a roux. Add in the milk, but stir as you pour the milk or cream so it doesn’t curdle. Add in the salt, pepper, oregano, sage and bay leaf to it. Stir until a little thick. You can add the optional white wine if you wish. Turn the heat off and let it sit to let the bay leaf and sage implement their flavors.

In the other saucepan, heat up olive oil and drop in the whole garlic cloves until brown. This should all be done on very high heat. It’s okay if they’re burned. Add in the onions to the oil (you can remove the garlic cloves if you wish). Throw in the shellfish or the seafood. Keep in mind, seafood takes less time to cook than other meats. Stir until the shellfish start opening up. Add in the white wine or sherry and the parsley and let it simmer for five minutes.

Plate your pasta and add the sauce first, then top it off with the seafood. You will not be disappointed.