Yummy Thursday - Red Pepper Cream Sauce

Oh, YUMMY! This is a sauce I will make again and again.  We ate it tonight over linguine and topped with shrimp, but the possibilities are endless.

• 3 tablespoons butter
• 6 cloves garlic (I know it seems like a lot but it's juuuuuuust right)
• 3 tablespoons flour
• 2 cups milk
• Pepper
• ½ cup parmesan, finely grated
• 1 red pepper
• 1 cup cherry tomatoes
• ½ lemon

Melt butter over medium-low heat.  Crush garlic into melting butter and cook until garlic is soft.  Add flour and stir well.  Let flour-butter mixture cook for about two minutes, until bubbly.

 

Add milk gradually, about ½ cup at a time.  Whisk well; stir out any clumps.  Sauce will thicken as it heats.  When it reaches desired consistency, stir in black pepper and cheese.  Reduce heat to low and let it bubble lightly.

 

Blend red pepper, tomatoes, and juice of ½ lemon in a food processor until small chunks remain. 

 

 

Stir into cream sauce and continue to cook lightly about 15 minutes.  Serve over your favorite pasta with shrimp, chicken, or sausage.