White Pasta Sauce
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- Ready In:
- 3 tablespoons unsalted butter
- 2 tablespoons flour
- white pepper
- 2 1⁄2 cups milk
- parmesan cheese, freshly grated
- shrimp, cooked, shelled and deveined
- fresh parsley, chopped
- Melt butter in a saucepan over medium heat. Whisk in flour until smooth.
- Slowly add the milk whisking continuously until smooth.
- Bring to a boil and boil for about 1 minute or until the sauce is as thick as you like. Add the salt, pepper and cheese. Stir.
- Add the pre-cooked shrimp.
- Serve over pasta.
- You can also add any other seafood that you like to this sauce or leave it out. I have also added chicken that was sauteed in garlic and olive oil.
- This recipe also doubles well.
- Sprinkle chopped parsley over to garnish. Top with extra grated parmesan cheese. Jan.
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Like most of the other reviewers, I decided to add sauteed garlic, mushrooms, and chicken and chicken to this recipe for more kick. I also had a jar of "four pepper blend" laying around, so I used that instead of white pepper. I love the sauce, but you MUST add seasonings, because on its own it's terribly bland. This was my first time making pasta sauce, so I wasn't sure how many noodles I should use. I used about 1/3 of a pound of linguine and am very happy with the proportion. Great recipe!Reply
This is a good base sauce but as a sauce on it's own, I would find very boring. I dropped a little garlic in the butter, added the flour then cooked that for at LEAST a minute, to get rid of the flour taste. After the sauce was made I dropped in a few teaspoons of premade Pesto sauce from TJ's and about 1/3 to 1/2 cup of parmesan. A winner for a simple base sauce.Reply
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