parmesan cream sauce

Crispy pan seared salmon with lemon parmesan cream sauce is the perfect weeknight meal! Pair with Israeli couscous and sautéed zucchini. Perfect weeknight meal that comes together quickly, yet fancy enough to serve to company!

Crispy Pan Seared Salmon with Lemon Parmesan Sauce

salmon

tsp kosher salt

tsp black pepper

Tbsp grapeseed or extra virgin olive oil

shallots

garlic (minced)

tsp crushed red pepper flakes

coconut milk (full fat

mascarpone cheese (room temperature )

parmesan cheese (grated )

lemons

chives (chopped, plus more for serving )

dill (chopped, plus more for serving )

zucchini

Tbsp extra virgin olive oil (divided )

½ tsp kosher salt

Israeli couscous

Tbsp pine nuts (toasted )

arugula

Crusty baguette

Dry salmon before cooking. Place salmon filets on a paper-towel lined plate to dry. Let sit 5-10 minutes, then turn over and dry an additional 5-10 minutes. Season salmon on both sides with salt and pepper.  

Cook the zucchini. Preheat oven to 375 F. Place zucchini on a rimmed baking sheet, then drizzle with 2 Tbsp extra virgin olive oil and season with salt and pepper. Toss to combine, then roast until tender, about 15-20 minutes, stirring once halfway through.  

Make the couscous. Place 1 ¼ cups water in a sauce pan then bring to a boil. Add couscous, turn heat to a simmer, then cover and set aside until all water has absorbed, about 5 minutes. Fluff couscous with a fork, drizzle in remaining 2 Tbsp extra virgin olive oil, roasted zucchini, and pine nuts. Gently toss to combine.

Cook the salmon. Heat oil in a large nonstick skillet over medium-high heat. When hot, add salmon skin side down. Cook until skin is crisp and salmon easily pulls away from the pan, about 4-5 minutes. Carefully flip and cook other side until salmon registers between 110 and 120 F for medium rare, about 3 minutes more. Cook longer as desired, but remember the fish will continue to cook a little after you remove it from the pan. 

Make the sauce. Remove salmon from pan and set aside. Meanwhile, to the same pan add shallots and cook until translucent, about 3 minutes. Add garlic and red pepper flakes, then cook 30 seconds more. Pour in coconut milk or heavy cream and mascarpone cheese, then stir until cheese has completely melted. Add parmesan, juice from 1-2 lemons (start with 2-3 Tbsp, then add more if you love lemon OR just place lemon halves into sauce!), and fresh herbs, then whisk to combine. Taste sauce and adjust seasoning as needed. Remove from the heat, then either return salmon to the pan or serve on the side with sauce spooned on top.

Serve immediately with couscous, arugula, and crusty bread. 

https://content.jwplatform.com/videos/0rdJDD3L.mp4

Crispy pan seared salmon is served with a simple lemon parmesan sauce made from coconut herbs, red pepper flakes, and lots of fresh herbs. Serve with couscous and roasted vegetables for a simple, flavorful weeknight dinner!

Here's a quick and easy Parmesan cream sauce that makes pasta taste simply divine! It uses just a ingredients you might already have on hand.

Easy Parmesan Cream Sauce (10 Minutes!)

garlic clove, grated

all purpose flour

2% milk

salt

Parmesan cheese

Measure out all ingredients in advance; the cooking process happens fast! If serving with pasta, cook 8 ounces pasta while you make the sauce.

In a small or medium saucepan over medium heat, melt the butter. Add the grated garlic and cook 30 seconds until fragrant but not browned.

Add the flour and whisk constantly for 1 minute to 90 seconds, until bubbly and golden. Do not overcook it: the flour can turn brown within a few seconds. Keep an eye on it!

Add a splash of milk and whisk it in: the sauce will instantly turn chunky. Constantly whisking, continue to add splashes of milk and whisk them in until the entire quantity is incorporated and the sauce is smooth.

Reduce the heat and whisk until the sauce thickens and no longer tastes like raw flour, about 5 minutes. Add the salt and Parmesan cheese. Taste and add a pinch or two more salt if desired.

If serving with pasta, drain the pasta, then add the sauce. Add a splash or two of milk to loosen the sauce and come to just the right creamy consistency. Taste and a few more pinches of salt, if necessary. (The sauce is best freshly made, so we don’t recommend making it in advance).

This sauce could not have been easier. I used it to make dinner with my teenage son. He did great. We added some chopped fresh spinach and chicken sausage. So easy and we had all the ingredients at home. Will make again for sure!

Ravioli in Creamy Parmesan Sauce

280 g/10 oz mushroom ravioli,

olive oil

unsalted butter

garlic cloves,

lemon juice

250 ml/1 cup cream 20% fat,

55 g/2 oz grated Parmesan

50 ml white wine, or chicken broth

tsp each: salt + black pepper

tsp red pepper flakes

sage leaves

55 g/2 oz roughly chopped walnuts

Get all the prep done before you start...

Get all the prep done before you start cooking: mince the garlic and chop the walnuts.Bring a large pot filled with salted water to a boil. 

Heat oil in a skillet over medium. Add...

Heat oil in a skillet over medium. Add walnuts, toast until fragrant, about 2 minutes. Add sage leaves, cook until crispy, about 1 minute. Transfer to a plate layered with paper towel.

Reduce the heat to low and add butter....

Reduce the heat to low and add butter. When butter is melted, add garlic and cook until soft and fragrant, about 1 minute. Stir in lemon juice. Add white wine and simmer for 2 minutes. Season with salt and pepper. 

Pour in cream and bring to a boil,...

Pour in cream and bring to a boil, let simmer over low heat for 3 minutes. 

In the meantime, add ravioli to the pot...

In the meantime, add ravioli to the pot with boiling water and cook, for about 3 minutes. Drain, reserving 1/4 cup cooking water.

Add Parmesan to the cream sauce, stir until...

Add Parmesan to the cream sauce, stir until combined. Simmer for 1 minute. Add ravioli and gently stir to coat ravioli with sauce. Add a splash of cooking water to thin out the sauce, if needed. Taste and adjust salt.

Serve topped with walnuts, crispy sage, red pepper...

Serve topped with walnuts, crispy sage, red pepper flakes and some extra black pepper. Enjoy!

This garlic parmesan sauce is the absolute best way to dress up your pasta or add a garlicky twist to homemade pizza. With butter, fresh garlic, parmesan cheese, and heavy cream, this parmesan cream sauce is filled with fresh flavors. And it’s ready in about 15 minutes so it's totally do-able on a busy weeknight! 

5 Minute Garlic Parmesan Sauce

butter

garlic, finely minced

Italian seasoning

flour

vegetable broth

heavy cream

parsley

Kosher salt

cracked pepper

Heat butter in a large sauté pan over medium low heat.

Once melted and sizzling slightly, add garlic and Italian seasoning along with a couple pinches of salt and pepper. Cook, stirring frequently for 1 minute.

Add flour to the pan, whisk until well combined, and cook stirring frequently for 1 minute.

Turn heat to low and slowly pour in broth, whisking as you pour, until well combined.

Bring to a gentle simmer over medium heat and gently simmer over medium to medium low heat for about 2 minutes until it thickens.

Add heavy cream, shredded Parmesan cheese, and parsley. Whisk until cheese is melted and sauce is smooth and creamy.

Cook over low heat, stirring frequently, until it reaches your desired consistency.

Season to taste with salt and pepper and serve with your favorite pasta or use it as a base for pizza!

This is dangerously good. I could drink it.

My 6-year-old couldn’t stop raving about this, which is rare for any food! I added a splash of lemon juice because I overdid the garlic, but will DEFINITELY be adding this recipe to my regular schedule.

This is my go-to recipe almost every week.  I mix it with cooked basmati rice and my husband requests it every time I'm serving rice as a side.  It's so easy and quick and tastes AMAZING!  Thanks so much for the recipe!!

Very easy, quick sauce that is also rich and decadent. I use an aged Parm for the added boost of flavor. The cheap junk in the green, cardboard shaker container has no flavor. The cardboard has more taste than the cheese (if that's what it is.) Don't skimp. If using the pasta cooking water for a thickening agent, I simply cook the pasta in less water than I normally would.... like maybe half. Some pastas are starchier than others. What's more, there's no law against using a small amount of a cornstarch/slurry mixture as an added thickener. It works almost instantly, is tasteless, and undetectable in the finished dish.

Ravioli in creamy Parmesan sauce, topped with walnuts and crispy sage.

mushroom ravioli (or with your favorite filling)

garlic

cream 20% fat (or half-and-half, at room temperature)

Parmesan

dry white wine (or chicken broth)

¼ tsp red pepper flakes

walnuts (roughly chopped)

chopping

Get all the prep done before you start cooking: mince the garlic and chop the walnuts.

boiling

Bring a large pot filled with salted water to a boil. 

toasting

cooking

simmering

tossing

serving

Ik heb het reeds gemaakt en het was om duimen en vingers af te likken ;)
Heb binnenkort bezoek en zou dit willen klaarmaken als voorgerecht , voor 12 personen.
Denk je dat ik de saus vooraf kan maken zodat ik ze enkel nog moet opwarmen?

A very easy and delicious sauce for ravioli!!!   I loved it with some vegan walnut filled ravioli.  I will definitely make this one again, and I'm looking forward to trying some of your other recipes too.  Thanks!

This was easy to make and tasted wonderful. The walnuts and fried sage were great toppers and sent this to the next level. Thanks for the recipe Anna!

Made it twice already, absolutely fantastic, very tasty with the walnuts and sage.
Used 200ml cream otherwise it wasn’t thick enough, but maybe it needed more simmering!

Had to throw out this attempt. The lemon addition prior to adding the half and half was the problem. Shouldn’t the lemon be added to the end since it doesn’t fair well to heat and loses the fresh flavor.

This was excellent. I subscribe to the NYT cooking and have yet to find such a divine recipe. Thank you! I will be trying more of your recipes in the future

Great flavor! Loved the addition of walnuts.

Made this for dinner added mushrooms and fresh basil instead of walnuts and sage- was absolutely fantastic definitely will make again

A creamy, flavorful Marry Me Chicken Pasta recipe featuring tender chicken pieces cooked in a rich parmesan and sun-dried tomato sauce, served over perfectly cooked penne pasta. This comforting dish brings Italian-inspired flavors to your table with a luscious, garlicky cream sauce and fresh basil garnish.

Marry Me Chicken Pasta Recipe

½ pounds boneless skinless chicken, cut into 1-inch pieces

penne pasta

pepper

garlic,

chicken broth

cheese,

sun-dried tomatoes,

paprika

basil

Cook the Pasta

Cook the 10 ounces of penne pasta according to the package instructions until al dente. Drain the pasta well and set it aside while preparing the chicken and sauce.

Prepare the Chicken

Cut 1 ½ pounds of boneless skinless chicken into 1-inch bite-sized pieces. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper evenly.

Cook the Chicken

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 6-8 minutes, stirring occasionally, until the chicken is no longer pink in the center and cooked through. Remove the chicken from the skillet and set aside on a plate.

Make the Sauce Base

In the same skillet, add 3 tablespoons of butter and allow it to melt over medium heat. Add the minced garlic (2 teaspoons) and sauté for about 30 seconds until fragrant but not browned. Stir in 3 tablespoons of flour to form a paste, cooking it while stirring continuously for 1-2 minutes to remove the raw flour taste.

Combine Sauce Ingredients

Gradually whisk in 2 cups of chicken broth, 1 cup of heavy cream, and 1 cup of grated parmesan cheese to the skillet. Stir continuously until the sauce is smooth and starts to thicken slightly.

Add Flavor and Season

Stir in 1 cup of drained sun-dried tomatoes, 1 teaspoon paprika, and 2 teaspoons dried Italian seasoning. Taste and adjust seasoning by adding more salt and pepper if desired.

Simmer the Sauce

Allow the sauce to simmer gently for a few minutes until it reaches a creamy, thick consistency that coats the back of a spoon.

Combine Chicken and Pasta

Return the cooked chicken pieces to the skillet along with the cooked penne pasta. Stir well to coat all the ingredients evenly in the rich sauce.

Garnish and Serve

Remove from heat and garnish with chopped fresh basil leaves and additional parmesan cheese if desired. Serve hot as a hearty and delicious meal.

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Top 6 parmesan cream sauce recipes from across the web

The most viewed parmesan cream sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Ravioli in Creamy Parmesan Sauce

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The most viewed parmesan cream sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine