There are two different sauces made, that combine to make the one final sauce.
For the White Sauce:
1 tbsp butter or margarine
3/4 c. hot milk
2 tbsp flour
For the Scampi Base:
3 tbsp butter or margarine
2 tbsp minced garlic
dash of red pepper flakes (more or less to taste)
2 tsp Italian seasoning
1 1/2 c. chicken broth
pepper to taste
It is easier to start with the scampi base first. In a medium sauce pan, melt the butter over low heat. Once melted, add in the garlic, red pepper, Italian seasoning and pepper and cook for about two minutes over low heat. Add in the chicken broth and again, let it cook over low heat.
While the base is simmering, I combined the milk and butter in a microwave-safe pyrex and microwaved it for about 1 1/2 minutes, or until the butter was melted and mixed with the milk. Next, add in the flour, but gradually, and stirring well after each addition to prevent clumping. (When I make the recipe next, I think I will use 1 tbsp of flour instead of 2tbsp, because once I took the sauce off the stove and mixed it with the pasta, it really thickened up.) Once you have the flour mixed in and it's consistency is even with no lumps, add the entire white sauce into the sauce pan with the scampi base.
Let the sauce simmer for about 30 more minutes to let the flavors combine. Cook your desired pasta according to directions. After you drain, add it back to the pot and then add the scampi sauce to the pasta and toss well to evenly coat.
I may add some lemon to the recipe next time, or simply squeeze fresh lemon over the pasta once combined with the sauce. Anyway you serve it, this sauce is amazing and I know you will love it!
© Cruzin' Thru | 2013