(Closed) What sauce do you….

posted 8 years ago in Food
Post # 5
4001 posts
Honey bee
  • Wedding: June 2010

I love fra diavolo too, I’m a sucker for spicy food.  Alfredo is good with shrimp and scallops.  Its not very original but it is yummy.  I always buy the store bought kind and had my own spices.  Or else just a lemon butter sauce, so easy to make.  Oh!  A butter wine sauce, also easy.  You just need a dry cooking wine and the butter, then some spices (fresh if you can).

Post # 7
4001 posts
Honey bee
  • Wedding: June 2010

That accident sounds so yummy!  Hahaha

Post # 8
561 posts
Busy bee
  • Wedding: September 2012

How about white wine sauce or if you like the heavy cream sauce, an alfredo sauce? Yum I’m slobbering on myself Tongue out

Post # 9
5921 posts
Bee Keeper
  • Wedding: December 2010

My favorite sauce for seafood pasta (shrimp, scallops, crab, etc.) is so amazingly easy.  It is just 2 tbsp garlic sauteed in olive oil, 1 stick of butter (unsalted) a dash of fresh lemon, and half a cup of good white wine.  Simmer until reduced and top with fresh parsley.

Seriously, it takes like 5 minutes.  I mix it with seafood and penne pasta, top with asiago cheese, and bake for 5-10 minutes.

—When using wine in cooking, ALWAYS use a good quality wine you would drink. The flavor of the wine only concentrates when you cook it.  So basically, if it sucks to start with, it is going to be a more concentrated . . suck(?) when you are eating.

🙂  I spent three years in culinary school – and this was DRILLED into me! LOL.

Post # 10
1465 posts
Bumble bee
  • Wedding: October 2012

Alfredo is the most common and that is what I have always seen on restaurant menus, etc. I have not met anyone who likes any other type but everyone is different obviously.

Post # 11
3667 posts
Sugar bee
  • Wedding: July 2015

I love alfredo, but I’ve been having a fling with pesto lately!

Hope your pasta turned out well 🙂

Post # 12
363 posts
Helper bee

We’ll get lobster raviolis and do a tomato cream sauce.  So good and so easy.

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