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Prep Time: 6 Minutes Cook Time: 11 Minutes |
Ready In: 17 Minutes Servings: 4 |
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I usually add more garlic...but that's just me. She uses it to drizzle over her stuffed shrimp...but I've always just put it over some pasta. i sometimes add some crushed red pepper flakes when i'm craving for some heat. Ingredients:
3 tablespoons olive oil |
1 tablespoon butter |
1 small onion, minced |
2 shallots, minced |
1 garlic clove, minced (or more to taste) |
1 teaspoon anchovy paste |
2 cups half-and-half |
1 tablespoon cornstarch |
1 tablespoon water |
kosher salt & freshly ground black pepper |
Directions:
1. To prepare the garlic cream sauce: Heat 3 tablespoons of oil with the butter in a medium skillet over medium heat. Add the onion, shallots, garlic, and cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Add the anchovy paste and cook until fragrant. Add the half-and-half and simmer over medium-low heat.
2. In a small bowl, combine the cornstarch with an equal amount of water and mix well. Whisk 1 1/2 tablespoons of the cornstarch mixture into the sauce. Whisk the sauce as it returns to a simmer. Simmer for 1 to 2 minutes then check the consistency. Repeat the process if the sauce is too thin. Season the sauce with salt and pepper and keep warm over very low heat.
3. Drizzle it on stuffed shrimp, put it over pasta - etc.
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