September 25, 2012

Recipe: Homemade White Sauce and Shrimp Pasta

One of my favorite weekend activities is taking extra time to prepare a delicious meal.  A slow-paced Saturday is the perfect excuse to make a white sauce from scratch.

Kern took over this meal while I snapped photos, watched and smelled the delightful aroma taking over the kitchen.

He started out by making a roux {pronounced roo} by melting butter and adding flour.  A successful roux is formed when the melted butter and flour dissolve into one another and the raw flavor of the flour is cooked out--leaving a silky smooth and flavorful base for the sauce.

Once the roux was formed, it was time to add more goodies: garlic, onions, celery and mushrooms.  Sauté the ingredients to further draw out their flavors.
Then...drumroll please...add heavy cream.
Continue stirring and monitoring the sauce as it thickens.
Final step: add the shrimp and let it cook, stirring often.

Viola!  The perfect white sauce with shrimp.

Serve over linguini and enjoy!


3 TBS of butter
1/8 cup of flour
1 cup celery, chopped
1 cup mushrooms, cut up
2 garlic cloves
1/2 cup onions, chopped
1 cup heavy cream
3 cups shrimp, pealed
salt - to taste
Linguine pasta

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