Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 6 cloves garlic, minced (about 2 tablespoons)
  • 1/2 teaspoon (2.5 ml) crushed red pepper flakes (optional)
  • 1/4 cup (60 ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup (240 ml) heavy cream
  • 1/4 cup (60 ml) grated Parmesan cheese, plus more for serving
  • 2 tablespoons (30 ml) chopped fresh parsley, plus more for garnish
  • 1 tablespoon (15 ml) lemon juice
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a saucepan over medium-low heat. Add minced garlic and red pepper flakes (if using) and sauté until fragrant and lightly golden, being careful not to burn (about 1-2 minutes).
  2. Pour in white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the wine by about half (about 2-3 minutes).
  3. Stir in heavy cream and Parmesan cheese. Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens slightly (about 5-7 minutes).
  4. Remove from heat and stir in fresh parsley and lemon juice. Season with salt and pepper to taste.
  5. Serve immediately over your favorite dish. Garnish with extra Parmesan cheese and parsley, if desired.