Lemon-Garlic-Parmesan-Cream-Something

I can’t recall if I’ve already shared this recipe.  If I have, sorry for the leftovers.  If I haven’t, abundanza!

This is a “some” recipe.  No measuring, just some of this and some of that.  Add and subtract ingredients to suit you.

What’s in it:

Chicken or
Shrimp or
Scallops or
Crab or
Lobster or
Any or all of the above

Garlic.  Lots and lots of garlic.

Salt and pepper

Capers, when I remember/have them

Lemons

Chicken stock or broth or bullion paste

Heavy cream

Artichoke hearts (frozen) or
Asparagus or
Spinach (fresh) or
All of the above

Wine, sometimes

Some variety of pasta cooked to desired doneness, hot

How to make it:

Mince fresh garlic cloves into teeny minced cubes of mincedness.

Cut up some chicken or get the seafood components ready to cook.

Heat some butter and olive oil in a pan.  Salt and pepper it.  When it’s hot enough for you, toss in the garlic and some capers.  Stir ‘em around a little and add the meat.  Cook until pretty much done.

Pour in some chicken stock or broth, or stir in a goodly spoonful of the bullion paste.  If you use the paste, add a little water.

Stir it up and bring to a simmer.  Squeeze in some lemon juice.  I usually use one lemon’s worth, or so.  Pour in a little wine if you want.

Simmer a bit and then add in asparagus or artichoke hearts.  If you’re using spinach, hold off.

Cook until vegetables are almost done.  Add cream.  Simmer a little more.  Shake in grated Parmesan and stir it up.  Turn off the heat when it’s thick enough for ya.

Put a handful or three of spinach in a bowl.  Scoop cooked pasta on top.  Ladle sauce on top of the lot.  The heat of the sauce will just cook the spinach.  Good stuff!  Sprinkle more Parm on top, if you want.

Mmmmm...