Red tomato sauces overwhelm delicate crustacean meat. A pure Alfredo, on the other hand, leaves guests feeling weighed down after three bites. The ideal medium is a balanced, creamy bechamel sauce fortified by a concentrated pan reduction.
Begin by searing your aromatics in high-fat European butter. Minced shallots and grated garlic cook over medium heat until translucent, followed by a splash of dry Italian Pinot Grigio or Sauvignon Blanc. Simmer this white wine garlic reduction until the liquid volume decreases by 75%, leaving behind a fragrant, golden syrup. Whisk in all-purpose flour to create a blond roux, then slowly incorporate warm whole milk infused with fresh thyme sprigs, cracked white pepper, and a microplane grating of whole nutmeg. The sauce must coat the back of a wooden spoon cleanly before you remove it from the heat.
