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What you need: 

1/4 cup butter

1 cup heavy cream

1-2 bulbs of roasted garlic, mashed

1 cup of langostino lobster tails (or whatever meat or seafood you like)

1/4 cup homemade bacon bits (3 or 4 pieces of cooked bacon chopped up)

1-1 1/2 cups cheese (I use the “Freshly Shaved Parmesan, Romano, Asiago Cheese” from Trader Joe’s)

Fresh basil, thyme & rosemary to taste 

Sea salt & pepper to taste 

 

1.) I used TWO entire bulbs of roasted garlic today. I know that sounds like a lot, but once you roast it, it’s milder but really flavorful. To roast your garlic, just slice off the tops of the bulbs. Sit them on a piece of foil on a cookie sheet. Pour about 1 tsp of olive oil into the garlic bulb. Wrap them up loosely & bake for about 30 min on 350. 

(I roasted the garlic last night & mashed it up and stored it in a little container. Saved me time today.)

2.) Add your 1/4 cup of butter to a sauce pan. Cook over a low to medium heat until the butter starts to melt.

3.) Add in your mashed garlic and herbs and cook for about 5 minutes. If you’re adding shallots or mushrooms or anything else, this would be the time to throw those in too. Stir it! 

4.) Next, pour in your cup of cream & add your cheese. Keep stirring. Taste as you go. Add salt & pepper to taste. 

5.) Reduce your heat and keep stirring to ensure that nothing scalds or sticks.

6.) Once you see the cheese is starting to melt, throw in your prepared lobster, shrimp, chicken, etc. I’ll throw in some frozen broccoli crowns at this point, as they only need a few min of heat to be ready to eat. 

7.) Ladle over pasta of your choice and garnish with 

 

 

-I use about 1 cup of langostino lobster tails. (I get them from Costco or Trader Joe’s. You can also use chicken or shrimp or salmon or whatever you’d like.) I added fresh basil, thyme & rosemary for flavor. I also threw in some frozen brocolli crowns the last time. You can do as much or as little with this as you want. Since the langostino is cooked, it only needed about 5 minutes in the mixture before it was ready. Overcooking will make it tough. If your sauce gets too thick, add a little MILK to it. It’ll cut back on the thickness from the cream a little. 

 

-Oh, and I used farfalle pasta the first time and pennette the 2nd & subsequent times I made it. The pennette was the way to go.

 

Its pretty fool proof. Boil some pasta, make a sauce. Throw it together. Garnish with a little basil. Slice up some bacon into chunks and pan fry it. You can sprinkle that on top or put it in the mix too. 

I suck at putting together recipes so if you have any questions or if I skipped a step, holla. <3