|Spinach Linguine with Langoustinos in a Light Alfredo Sauce|
Now you are probably thinking that you can buy jars of Alfredo sauce at your local grocery and that these will be just as good as what you could make at home. Au contraire! Check the label on these products. Some use cream cheese or food starches as thickeners, which changes the sauce's hallmark butter, cream, and Parmesan flavors. And these sauces are far from light. If you follow my recipe below you will find you can have a homemade dish that delights your family and friends in under an hour.
Below I give you my recipe for a complete dish with shellfish and spinach linguine. But you can use this same light sauce over any pasta and you can easily remove the shellfish or substitute it with broccoli florets or any other item of your choosing.
Spinach Linguine with Langoustinos in a Light Alfredo Sauce
16 ounces cooked langoustinos or similar shellfish
4 tablespoons butter
3 cloves garlic, finely chopped
1/2 cup white wine
3 tablespoons flour
2 cups chicken broth
2 cups milk (2%, whole or half and half)
1/2 cup shredded Parmesan cheese plus more to sprinkle when served
16 ounces dry pasta, spinach linguine
Salt to taste
Pepper, a large fresh grind about 1/8 teaspoon
If your shellfish or broccoli florets are frozen, thaw them and drain any liquid. Set a large deep skillet over medium heat. If using shellfish, saute for a minute or two in butter. Remove shellfish to a separate dish and set aside. Add the onion and saute for about 4-5 minutes and turn up the heat to medium high heat and cook stirring regularly until soft.
Start a large pot of water over high heat in which you will boil the pasta. Add two tablespoons of olive oil to the water and a generous portion (about 3 tablespoons) of salt. When the water begins to boil, add dry pasta and cook according to package directions.
Add the chopped garlic and saute with the onion for a minute. Add the white wine and stir to remove any bits from the bottom of the skillet. Stir in the flour and cook for a minute or two and then whisk in the chicken broth and milk. Reduce heat to medium and cook until thickened, stirring regularly. When the mixture just begins to bubble stir in the shredded Parmesan cheese. Taste and add any salt as needed. Grind the fresh peppercorns into the sauce.
Move the pasta into the sauce using tongs being careful not to transfer too much of the pasta water. Add the shellfish and toss together. Remove from heat and serve with a sprinkle of Parmesan cheese.