Creamy shrimp sauce

6 servings
20 min

To make the sauce, you need a small sauté pan or bucket. It is necessary to melt a piece of butter into a liquid state in a selected refractory dish. It can initially be either room temperature or just from the refrigerator. With soft butter, the sauce will cook faster only for half a minute.

Peel the garlic cloves from the husks and drizzle with a small cube. It is most convenient for me to grind garlic with a large sharp knife. Transfer the garlic to a sauté pan to the oil and fry it for a couple of minutes until golden. Stir garlic constantly and monitor its color, since due to the content of a large amount of sugar, garlic can burn very quickly.

The time has come to pour dry white wine into the saute pan. Stir the sauce base and simmer for five to seven minutes. In cooking, only dry wine is traditionally used for sauces. The half-sweet beloved by many will not work here in any way.

It is necessary to bring the future sauce to almost complete evaporation of the wine. Only a small part of it should remain in the saucepan.

Pour the fatty cream into the saute pan and salt the shrimp sauce to taste. Within ten minutes of simmering (without a lid), the cream should thicken. As soon as this happens, the sauce can be removed from the fire and it is ready to serve.