2 tablespoons minced garlic
1/8 cup olive oil
4 tablespoons butter
1 lemon
½ lb sweet grape tomatoes
1 teaspoon sea salt
1 teaspoon Italian seasoning
1 teaspoon pepper (fresh ground)
1 cup white wine
½ cup heavy cream
3/4 cup parsley
1/2 cup grated Parmesan (fresh)
Step 1: Heat pan to medium high heat, add olive oil then add tomatoes. Cover and let simmer for about 10-15 minutes until tomatoes become translucent and wrinkled. (I sometimes add a little wine at this stage, but it’s not needed.)
Step 2: Add butter, parsley, lemon juice, and garlic. (I like to cut my lemon in half, juice them, then add them to the pan facedown for added flavor. Zesting the lemon will also enhance the flavor, but it’s not needed.) After a minute or so, add the white wine.
Step three: This is when I add in whatever protein I am cooking. When cooking shrimp, I season them with old bay and leave the tails on a few for added flavor (cooking pro tip). This recipe is amazing with mussels or scallops also. The meat will cook in the sauce while it reduces for about 10 minutes.
Step 4: Lastly, I season the sauce with salt, pepper, and a little italian seasoning. Then, I top it off with a dash of heavy cream. This is also when I mix in my pasta (this sauce also pairs with spaghetti squash very well). Remember to half cook your pasta, so it will finish cooking in the sauce (Thank me later). Add the cheese as a final touch, and you have an amazing one pan dish for dinner.
Inspiration:
My inspiration for this sauce comes from Venice, Italy. In 2016, I took a trip there and ate mussels for the first time. I was so intrigued by the flavor, I wanted to make some when I came home. I researched and played around with a few recipes, and this one was the best. I also use this recipe for herb crusted cod, but I add capers to the sauce (game changer). Recipe for the herb crusted cod coming soon.
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