Garlic Cream Sauce
Submitted by: Tulkoff
Make this Garlic Cream Sauce base and combine with any pasta, veggie, protein combo you want!
12 oz Linguine or pasta of choice
1 Tbsp Olive oil
1 tsp Red pepper flakes
Salt and pepper, to taste
1 lb Shrimp, peeled, deveined and tails removed
1 cup Frozen peas, thawed and drained
1/4 cup Tulkoff Garlic French Fry Sauce
2 Tbsp Flour
1 3/4 cup Heavy cream
1/2 cup Parmesan cheese
Bring a large pot of water with kosher salt to boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 of cooking water before discarding.
Meanwhile, in a skillet on medium-high, heat oil. Season shrimp with red pepper flakes, salt and pepper and sauté until just pink, about 2 minutes. Add peas until heated through, about 1 to 2 minutes.
In another large skillet over medium heat, add Garlic Sauce and cook until fragrant. Whisk in flour until combined and toast for about a minute. Slowly whisk in heavy cream and allow to simmer about 5 minutes. Stir in Parmesan cheese.
Add pasta and shrimp and peas to the sauce, gently toss to combine. Season with salt and pepper, if sauce is too thick, add some of the reserved pasta water.