Creamy Tuscan Garlic Sauce (Print version)

Velvety garlic cream sauce with sun-dried tomatoes and spinach. Ideal for pasta, chicken, or seafood.

# What you need:

→ Dairy

01 - 1 cup heavy cream
02 - 1/2 cup grated Parmesan cheese
03 - 2 tablespoons unsalted butter

→ Aromatics

04 - 4 cloves garlic, minced
05 - 1 small shallot, finely chopped

→ Vegetables

06 - 1 cup baby spinach, roughly chopped
07 - 1/3 cup sun-dried tomatoes, julienned (oil-packed, drained)

→ Liquids

08 - 1/2 cup low-sodium vegetable or chicken broth

→ Seasonings

09 - 1/2 teaspoon dried Italian herbs
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - Salt and black pepper, to taste

# Directions:

01 - Melt butter in a large skillet over medium heat. Add minced garlic and chopped shallot. Sauté for 2 minutes until fragrant and translucent.
02 - Stir in julienned sun-dried tomatoes and cook for 1 minute to release flavors.
03 - Pour in broth, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
04 - Lower heat and stir in heavy cream. Mix well and bring to a gentle simmer.
05 - Add grated Parmesan cheese and Italian herbs. Stir continuously until cheese melts completely and sauce begins to thicken, approximately 3-4 minutes.
06 - Fold in chopped spinach and cook until just wilted, about 1-2 minutes.
07 - Season with salt, black pepper, and red pepper flakes to taste. Serve immediately over pasta, chicken, shrimp, or vegetables.

# Expert advice:

01 -
  • You get restaurant quality results in barely 25 minutes without any fancy techniques
  • The sun dried tomatoes bring this incredible tangy sweetness that balances the rich cream perfectly
02 -
  • Never let your cream boil vigorously or it might separate and ruin that gorgeous texture
  • The sauce continues thickening as it cools slightly, so remove it from heat when it looks a bit thinner than you want
03 -
  • Grate your own cheese because pre grated Parmesan has anti caking agents that prevent smooth melting
  • Keep your heat at medium low once the cream goes in, patience prevents grainy sauce disasters

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