Sebastien Centner is the Creative Director of Eatertainment Special Events & Catering. Sebastien launched Eatertainment Special Events & Catering almost 20 years ago and it has since grown to be one of Canada’s top event planning and catering companies as well as being awarded ‘Best Caterer in Canada’ by the Canadian Event Industry Association.
"The reason I chose this recipe is because it can be followed by absolutely anyone regardless of your experience (or lack thereof) in the kitchen but the end result will impress anyone you are making it for! Supporting local is not only the right thing to do, it is the best thing to do if you are looking for the freshest ingredients. These products are tasty, fresh and of the highest quality because the people behind them care immensely about what they do.“
In a large pot, bring water to a boil, add pasta and cook to al-dente (slightly undercooked), then strain pasta and put back in pot and set aside to keep warm. I normally add a teaspoon of oil (canola or vegetable) and toss it around to keep it from sticking to the dry pot.
In a large, shallow pan on medium to high heat, melt 4 tbsp of butter.
Squeeze in juice from one lemon.
Add 1/4 cup of white wine, then let alcohol boil off for 1-2 minutes.
Add 2 tsp garlic powder.
Add in heavy cream, 1/4 cup at a time, mixing in between.
Remove warm pasta and place in shallow pan with sauce and mix well, then in squeeze juice from 1/2 lemon and sprinkle in salt while mixing.
Remove tossed pasta and place on platter. Finish with freshly grated parmesan and cracked pepper.
To add some protein to the dish, I recommend either sautéing some large tiger shrimp in a pan with garlic butter to add on top of the pasta OR grilling off some Ontario sausage then slicing and mixing in with the dish.
Shrimp: Melt butter in shallow pan on high heat, then add shrimp. Sauté for 4-6 minutes until poached shrimp are browned or uncooked shrimp are cooked through. Remove from pan and garnish around the edge of pasta dish.
Sausage: Poke each sausage 3 times each with a fork, then grill on barbecue or in grill pan on the stove until cooked through. Slice and add to pasta dish.