Okey dokey, Artichokie. I told you I’d post the shrimp scampi recipe—guided by my Taste-o-Meter, remember, not so much actual measurements—and then it plumb went out of my head. (Given this is a foodie blog, shouldn’t that be “plum went out of my head”?).
Anyway, a quick post today since DH and I have to take London and Brooklyn to the airport. They are headed off to her parents for another round of Christmas food and presents.
Back to the business at hand: I hesitated putting this recipe in because it just struck me that I wouldn’t want to eat anything with “hair” in the title, but then again, I didn’t name that pasta. Maybe the angel part obviates the hair part.
8 oz Angel Hair pasta
½ c butter
4 cloves garlic, minced
2 lg cloves garlic, sliced
1 # shrimp, peeled and deveined
1 t dried basil
1 c dry white wine
¼ t pepper
1 c asiago cheese, divided
1 T chopped fresh basil
Cook pasta. Melt butter in large saucepan over med heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3-5 minutes. Stir in wine and pepper. Bring to boil and cook for 30 seconds, stirring constantly. Mix shrimp with pasta in a serving bowl. Sprinkle with ¾ cup cheese and basil. Serve remaining cheese on the side. Serves 4.
Delish with a salad and some crusty garlic (of course!) bread.
Next post will offer some marriage counseling advice centered on morning coffee. Now how could you miss that? Don’t forget to take the garlic and ice cream/gelato quizzes at the bottom of the page! And visit me at Twitter @good2tweat.