This garlic and parmesan white sauce is perfectly paired with vegetables. Perfect this recipe even more by topping it with shrimp to please the seafood lovers at your table.
My Mom passed away before I acquired her recipe. But after many years of trial and error this is the closest to her recipe that my tastebuds approved. Although I’ve altered her two sticks of butter and strictly heavy cream for a healthier version. My loving mother would always set aside a vegetable portion for me before adding in the shrimp.
I’m strictly a land lover; even to this day! Kind of ironic considering I had been raised at the Jersey Shore and to this day still love fishing and crabbing. Go figure…LOL!
1 pound shrimp, washed, shelled and deveined (I purchase frozen. Prepare and thaw per package directions).
3/4 cup milk
1 stick unsalted butter, quartered
3 tablespoons extra virgin olive oil
3/4 cup heavy cream, light
3 cloves garlic, peeled, minced and divided
1 pound linguine, cooked per package directions
1/4 cup onion, diced
1/4 cup mushrooms, white button or cremini, diced.
1/4 each pepper, sliced 1/4″ thick, then cut in half
1/4 cup black olives, pitted and sliced
1/4 cup broccoli flowers, chopped or broken into bit sized pieces
1/4 cup cauliflower flowers, chopped or broken into bit sized pieces
1/4 cup grape tomatoes, sliced in half
1 stalk celery, diced
1/2 cup peas, if frozen thaw per package directions
1/2 cup corn, if frozen thaw per package directions
1/2 cup grated parmesan cheese
2 tablespoons flour
1 1/4 teaspoons italian season mix
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon thyme
dash garlic powder
salt and pepper to taste
1. In large deep frying pan, heat on medium the 1/4 butter and 2 tbsp oil. Once heated add in garlic and saute about a 1.5 minutes until it starts to golden. Then add in onion and cook 2 minutes stirring constantly until translucent.
2. Add in vegetables, stirring to coat with pan oils saute about 2 minutes. Add milk, cream, 1 tspn. italian season mix and other spices, 1/4 stick butter then simmer for about 15 minutes or until vegetables are tender. Sir occasionally as milk and cream will bubble over.
3. Add flour and parmesan cheese and continue to stir, simmer another 3-5 minutes until sauce thickens.
1. I begin water while starting my primavera and cook per package directions.
1. Heat frying pan on medium heat add 1/2 stick butter and 1 tablespoon oil until hot. Add garlic and saute until golden edges. Add shrimp, 1/4 italian seasoning, dash of garlic powder, and saute for 3-4 minutes until pink edges form. Flip with fork and cook another 3-4 minutes until thoroughly cooked.
1. There are two ways to serve. For me, I cook for two so I leave shrimp in separate dish and top.
2. But for more than one seafood lover. I suggest. dividing linguine and sauce and place in large serving bowl. Add shrimp toss and serve family style.
Salt and Pepper to taste and top with additional parmesan, if desired.