Rich Basil Cream Sauce Recipes

Steps:

• Put garlic cloves and basil in food processor and process until smooth.
• Add olive oil and paramsean to the mixture and process until smooth.
• Set aside.
• Heat the butter onto a large pan or wok until melted.
• Mix in the basil mixture and stir over medium heat.
• Cook until garlic is clear and basil is soft for 4 minutes.
• Slowly add the milk into the wok/pan while stirring. Simmer for 5-8 minutes.

Steps:

• Melt margarine in sauce pan and saute garlic for 1 minute.
• At low temperature add flour.
• Stir to make a paste.
• Slowly add milk to paste until you achieve an even consistency.
• Add salt, basil, parmesan or pecorino and pepper to sauce and cook over low heat until you reach a desired thickness.
• Pour over freshly cooked pasta.

Steps:

• MELT butter in a large skillet over medium-high heat; add garlic, and saute 1 to 2 minutes.
• Add half-and-half and chicken broth.
• Bring to a boil, and cook 8 minutes or until reduced by half.
• WHISK together lemon juice and cornstarch until smooth.
• Whisk lemon juice and 1/2 teaspoon pepper into butter mixture, and cook, whisking constantly, 2 minutes or until thickened.
• Remove from heat.
• DO NOT ADD BASIL UNTIL READY TO SERVE.

Steps:

• Heat light cream, salt and pepper over medium-low heat, allow to come to a simmer while working on the basil.
• Place basil, garlic, nuts, and cheese in food processor and blend until almost smooth.
• Add olive oil in thin stream until emulsifies, while scraping the sides down to blend (emulsify: turns a lighter shade of green).
• By this time the cream will have come to a light simmer, add half of the cream to your basil mix and blend, until smooth, add this back to the remaining cream in the pan.
• Bring to a light simmer for 5 minute.
• Serve! :).

Steps:

• Start the water for the pasta. When it comes to a boil, add salt and pasta and cook until al dente.
• In a skillet, heat olive oil and butter. When butter stops foaming, add shallots and garlic, and a pinch of salt and black pepper, and saute until shallots are tender.
• Add shrimp, grape tomatoes, and pine nuts and cook until tomatoes burst.
• Remove everything from pan and keep warm.
• Return pan to heat and add vermouth. Allow to cook down for 1 minute while scraping up the brown bits from the bottom of the pan. Add the cream, and salt and pepper to taste. I used about 20 grinds of fresh ground black pepper and a healthy pinch of kosher salt. Stir well and cook until cream reduces and thickens. Stir often during this process so your cream doesn't stick to the bottom and burn.
• To chiffinade the basil, pile the basil leaves neatly on top of each other, then roll the whole pile into a long, tight log. Cut the log into thin slices.
• When sauce reaches desired thickness, add basil to cream sauce and stir well. Cook for a minute or two to let the basil infuse the cream.
• Return shrimp and tomato mixture to pan and heat through.
• Serve over your choice of pasta. Garnish with chives and parmesan cheese, if desired, and serve with crusty bread and a nice salad on the side.
• Enjoy!

Steps:

• In a large skillet, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream cheese until melted. Gradually add cream. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 3-5 minutes. Stir in Parmesan cheese and pepper. Serve over pasta. If desired, garnish with parsley and additional Parmesan cheese.