Keep in mind that the focal point of this recipe is the sauce. How you plate and serve it is up to you. For my dish presented in the photo I seasoned and pan-seared some Gulf shrimp, small squid, and calamari rings to accompany a penne pasta. As a bonus I steamed a few lobster claws as well…AWESOMENESS! Use your choice of seafood, or even seared chicken breast if you like, with your favorite pasta. See my “Chef Notes” below the recipe for more suggestions.

Have fun with this recipe. Get creative and make it your own…BON APPÉTIT Y’ALL!

~Chef G

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LEMON-GARLIC BUTTER CREAM SAUCE

INGREDIENTS:

– 1 cup clam juice
– 1 cup dry sherry
– 1/2 cup whole milk
– 1/2 cup heavy cream
– 2 tbsp minced garlic
– 2 tbsp finely chopped shallots or onion
– 1 bay leaf
– 2 tbsp butter
– 2 tbsp flour
– 2 sticks butter (for pasta sauce), or 3 sticks for dipping sauce only
– 4 oz cream cheese (for pasta only, omit for dipping sauce)
– Sea salt and pepper to taste
– 3-4 tbsp lemon juice
– 1/4 tsp Spanish saffron (optional)

PREPARATION:

Reduce first seven ingredients (clam juice, sherry, milk, cream, garlic, shallots, bay leaf) by half in a saucepan, cooking over medium to medium-high heat.

In a separate large saucepan prepare a blonde roux. Heat one tablespoon butter over medium heat until it is foamy. Add the flour and whisk a couple of minutes until well mixed (but not browned).

Slowly add the reduced liquid mixture to the roux, whisking quickly to incorporate.

Lower the heat to low. Slowly whisk in the 3 sticks of butter, 2-3 tablespoons at a time. Stir in cream cheese until melted (for pasta). Add lemon juice, salt, and white pepper. Continue whisking briskly to achieve a smooth and creamy consistency. Add more milk or clam stock if the sauce is too thick.

Immediately toss with pasta and seafood and serve, or present separately as a dipping sauce for boiled/sautéed/grilled seafoods.

Makes about 4 cups.

CHEF G’s RECIPE NOTES

Halve or double recipe as needed.

Sauce best when tossed with pasta just before serving. Use only enough sauce to lightly coat pasta, and refrigerate any remaining sauce.

Reheat sauce on stovetop only over medium to med-low heat.

For more lemon flavor, serve with fresh lemon wedges. Too much added lemon juice during cooking could cause sauce to break down and not emulsify.

Be creative with spices and herbs. I added saffron, fresh chopped basil, Herbs de Provence, white pepper, cayenne pepper. Instead of saffron, try smoked paprika for a really cool flavor profile.

For the pasta sauce, I tossed in some regular medium pitted black olives. I’ve used Kalamata olives before with this dish, but the saltiness can be overwhelming.