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–+ servings
Tomato Kissed Mediterranean Cream Sauce Over Seared Shrimp and Lemon Tagliatelle

Tomato-Kissed Mediterranean Cream Sauce

Servings: 4
Calories: 286kcal
A rich Mediterranean cream sauce made with white wine, aromatics, and just a hint of tomato. This deeply flavorful, savory sauce takes vegetable pasta, shrimp tagliatelle, or seafood flatbread to a place of restaurant-quality indulgence. Well suited to advance prep, it can be made ahead, frozen, and reheated — as convenient as it is luxurious.
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INGREDIENTS

  • 2 Tablespoons Olive Oil
  • ½ teaspoon Dried Basil
  • ½ teaspoon Dried Thyme
  • ½ teaspoon Dried Oregano
  • ½ teaspoon Dried Parsley
  • ½ teaspoon Italian Sofrito Seasoning Blend

    (I use Trader Joe's)

  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Red Pepper Flakes
  • 2 Tablespoons Onion, finely chopped
  • 2 Tablespoons Bell Pepper, finely chopped
  • 1 clove Garlic, large clove, minced or grated
  • ½ Cup White Wine
  • 1½ teaspoons Sugar
  • 2 Tablespoons 3x Tomato Paste Concentrate
  • ½ teaspoon Anchovy Paste
  • 1 packet True Lemon Crystals

    (or 2 teaspoons lemon juice + ½ teaspoon finely grated lemon zest)

  • ¼ Cup Artichoke Hearts, chopped
  • 1 Tablespoon Capers
  • 1 Large Piquant Pepper, chopped
  • 8-10 Cherry Tomatoes, blistered
  • ¾ Cup Heavy Cream
  • 1 Tablespoon Flour
  • to Taste Salt
  • to Taste Pepper

EQUIPMENT

  • Measuring spoons and cups For precise seasoning and liquid measurements
  • Chef’s Knife & Cutting Board For fine vegetable prep and chopping artichokes and peppers
  • Small Prep Bowl To premix spices and herbs
  • Small Measuring Pitcher To premix wine and pastes
  • Medium saucepan To build and simmer the sauce
  • Small Saucepan To thicken the cream separately
  • Rotary or hand whisk To smooth the cream–flour mixture and disperse concentrates
Prep Time: 15 minutes
Cook Time: 25 minutes

Notes

Make-ahead friendly
 The sauce improves after resting and is well suited to refrigeration or freezing. Reheat gently to preserve texture.
Sauce consistency
 This sauce is designed to be on the thicker side for versatility. Thin at final use with water, stock, cream, or pasta water depending on application.
Anchovy paste
 Anchovy paste adds savory depth without imparting a fishy flavor. It fully dissolves into the sauce and functions as a seasoning rather than a distinct ingredient.
Lemon balance
 The lemon element is intended to compliment seafood proteins. Adding it to the tomato base before the cream helps stabilize acidity and reduces the risk of curdling.

For make ahead options and serving suggestions, see below.

INSTRUCTIONS

  • Warm the olive oil over medium heat in a saucepan.
    2 Tablespoons Olive Oil
  • In a small prep dish, combine the dried basil, thyme, oregano, parsley, Italian sofrito seasoning, kosher salt, and red pepper flakes. Add the seasoning blend to the warm oil and stir until fragrant, about 30 seconds.
    ½ teaspoon Dried Basil, ½ teaspoon Dried Thyme, ½ teaspoon Dried Oregano, ½ teaspoon Dried Parsley, ½ teaspoon Italian Sofrito Seasoning Blend, ½ teaspoon Kosher Salt, ¼ teaspoon Red Pepper Flakes
  • Add the chopped onion and bell pepper. Sauté until the onion is translucent and softened, 3–4 minutes.
    2 Tablespoons Onion, finely chopped, 2 Tablespoons Bell Pepper, finely chopped
  • Add the garlic and cook for 1–2 minutes, stirring constantly and taking care not to scorch it.
    1 clove Garlic, large clove, minced or grated
  • In a small bowl, whisk together the white wine, tomato paste, sugar, and anchovy paste until smooth. Add this mixture to the saucepan, stir well, and bring to a gentle boil
    2 Tablespoons 3x Tomato Paste Concentrate, ½ Cup White Wine, 1½ teaspoons Sugar, ½ teaspoon Anchovy Paste
  • Reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally, to soften the alcohol and concentrate flavors.
  • While the tomato base simmers, whisk the cream and flour together in a separate saucepan until smooth. Heat over medium, whisking constantly, until thickened and just beginning to bubble. Remove from heat.
    ¾ Cup Heavy Cream, 1 Tablespoon Flour
  • Add the artichoke hearts, capers, piquant pepper, blistered cherry tomatoes, and lemon element (True Lemon or lemon juice/zest) to the tomato base. Stir to combine and simmer 2–3 minutes to integrate flavors.
    ¼ Cup Artichoke Hearts, chopped, 1 Tablespoon Capers, 1 Large Piquant Pepper, chopped, 8-10 Cherry Tomatoes, blistered, 1 packet True Lemon Crystals
  • Gently stir the thickened cream into the tomato base until fully blended. The sauce will be fairly thick. That is intentional. This sauce is well suited to advance preparation and can be thinned to your preference based on final use options.
  • Season to taste with salt and pepper.
    to Taste Salt, to Taste Pepper
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NUTRITION PER SERVING

Calories: 286kcal | Carbohydrates: 10g | Protein: 3g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 51mg | Sodium: 504mg | Potassium: 257mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1258IU | Vitamin C: 20mg | Calcium: 64mg | Iron: 1mg