Total Time
17mins
Prep 6 mins
Cook 11 mins

Ginger Moreno's garlic cream recipe that I got off foodnetwork's garlic cook off challenge. I usually add more garlic...but that's just me. She uses it to drizzle over her stuffed shrimp...but I've always just put it over some pasta. i sometimes add some crushed red pepper flakes when i'm craving for some heat.

Ingredients Nutrition

Directions

  1. To prepare the garlic cream sauce: Heat 3 tablespoons of oil with the butter in a medium skillet over medium heat. Add the onion, shallots, garlic, and cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Add the anchovy paste and cook until fragrant. Add the half-and-half and simmer over medium-low heat.
  2. In a small bowl, combine the cornstarch with an equal amount of water and mix well. Whisk 1 1/2 tablespoons of the cornstarch mixture into the sauce. Whisk the sauce as it returns to a simmer. Simmer for 1 to 2 minutes then check the consistency. Repeat the process if the sauce is too thin. Season the sauce with salt and pepper and keep warm over very low heat.
  3. Drizzle it on stuffed shrimp, put it over pasta -- etc.

Reviews

(6)
Most Helpful

Didn't care for this recipe. I think it was the anchovy paste that I didn't like. Next time I will omit it and add 3-4 cloves of garlic.

AHoff08 January 27, 2009

My boys really liked this. I served it over some plain old linguine. Next time I will add some shrimp for me. Thanks for sharing!

Mrs. Moon December 28, 2008

This is a WONDERFUL sauce! I drizzled it over shrimp and served as an appetizer. Everyone went wild! I can see many many uses for this garlic sauce. I upped the garlic to 3 cloves as we are a bunch of garlic-loving people. Thanks for shring this winner, LuvMyBabies.

Merlot April 24, 2008

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