Creamy Garlic and Onion Spaghetti

A very rich dish that my DH and I really enjoyed. I used cut spaghetti rather than regular length spaghetti and changed the heavy cream to half and half. I purchased a small single serve bottle of Chardonnay to make this dish. This dish was served with 'Pork Medallions with Balsamic Vinegar and Capers' from AR and 'Balsamic Green Beans' a personal recipe from AR. Dinner was very good, and I would make this recipe again.

Other than omitting the sugar, which I didn't find necessary to caramelize the onions at all, I prepared this as written, just eyeballing the ingredients rather than measuring (thereby also getting more enjoyment out of the cooking experience itself). This is simply prepared and decadently delicious. And I do mean decadent - it is heavy, creamy and rich, and I enjoyed every last bite of this right down to the last drop of sauce on my plate. As it turned out, the sugar, small amount that it was, was indeed not necessary - the onions provided sweetness of their own, so adding any extra sugar would not have benefited the dish at all. As the sauce was simmering those last few minutes, I added in some frozen, raw shrimp, not because I felt the dish required it but just because I felt like it. To give it some color and freshness I gave it a sprinkle of fresh parsley. I’ll fret about all the “bad” things I ate tonight (calories, fat, carbs) tomorrow. For now, I’m just gonna revel in the fact that I just enjoyed a very good meal.

Very, very good! I don't know what else to say! I added just a little bit of freshly chopped parsley. The sweetness of the onion with the garlic and the wine...mmm, it all goes together so well. I will absolutely make this again!