Slice the bacon, add to the pan and fry for 3-4 minutes until crisp. 1/2 pound pasta of choice 1 tablespoon olive oil 2 cloves garlic, minced 1/2 cup dry white wine 4 tablespoons butter 1/4 cup parmesan cheese, optional.

Add white wine and bubble it up for 5 minutes, then add stock and cream. Add onion and mushrooms and cook for 3 minutes, then add garlic and thyme and stir together. You can also mix and match the seafood with this sauce. Put a large cooking pot over a high heat and add the oil. Season the chicken breasts with salt and pepper and brown them on both sides in a pan with a little oil. What do we need Chicken breasts - Im using 4 chicken breasts, but if you like you can use two large ones and slice them in half horizontally to give you four fillets. Just a good rule of thumb to avoid those! If any of the clams or mussels don’t open after steaming them, don’t try to pry them open to eat them. It depends on how long the pasta is left in the sauce if you’ll have leftover sauce or not. I usually leave the heat on low just to keep it all warm. Just throw the pasta in the sauce and mix it around to make sure everything is covered. Add the garlic and cook, stirring, until fragrant but not browned, about a minute. I love letting the pasta soak in the sauce to absorb more of the flavor. Heat olive oil in a medium skillet over medium heat until heated through, about 5 minutes. Angel hair would be another great option to serve with this! I typically pick spaghetti so it soaks up more of the sauce. You can choose any type of pasta to eat with these. Leave it alone until it is melting on top, about 1 min, then toss it with tongs really quickly. Eating the sauce with some crusty bread also will make your day instantly better ? Turn the heat down to low and sprinkle the parmesan over top of the pasta in an even layer. I’d be happy to eat them on their own for an appetizer any day of the week. The shrimp, clams, and mussels on their own in the sauce are so delicious. Try this for the next time you’re trying to impress your guests! The shellfish make it look like you put it a lot of effort even though all you need to do is let everything sit and cook! Throw in some shellfish, white wine, butter, and clam sauce and let it works it’s magic! Simmer down for 2-3 minutes, then add in remaining butter and season with salt and pepper. Continue cooking for 2-3 minutes, before adding white wine (or chicken broth). Cook garlic down for 2-3 minutes, then squeeze in lemon juice. The best part? It’s so unbelievably easy. In a skillet over medium heat, melt 4 Tbsp. Let the shrimp cook for another 3-5 minutes or until most of the wine has. This Easy Seafood Pasta with White Wine Butter Sauce is unreal. Build That Garlic Herb Flavor: Add the garlic, sage, and white wine to the shrimp pan.

Garlic white wine sauce