Fact: I love garlic.
So when I see a recipe that calls for garlic I automatically decide I must make it immediately and well usually think the amount of garlic called for is never enough so I double it. The sauce for both the recipes below comes from the back of a San Giorgio pasta box. I find that some of my favorite recipes come from the back of a box.
Anyways the recipes below are definitely not good for say date meals because it does not help for setting the mood later… even if you try to argue you both ate garlic so it shouldn’t matter. But that aside garlic is amazing. So get over the fact that these dishes will give you bad breath (perhaps one day a toothpaste will be invented to help with this problem) and just dig in and enjoy the sweet garlicky heavenliness of these dishes.
1 box pasta
1 box frozen chopped spinach
1 tomato, chopped
garlic sauce, recipe at the end
The instructions for this are pretty lame…
Cook pasta according to box. Cook spinach according to box. When cooking is complete. Toss pasta, spinach, chopped tomato and sauce together. Or if you are going to plate individually you can do as I did in the photo. Toss pasta and sauce, serve on plate, layer with spinach and sprinkle with chopped tomato. The recipe as written will serve 6-8 people.
This recipe is fantastically easy, but looks elegant and taste delicious!
Garlic Shrimp Pasta
1 box of pasta
1 lb medium shrimp, deveined and peeled
Make sure you have your shrimp ready first you can leave the tails on or take them off. In the water you are preparing to boil for the pasta once it has reached a boil cook the shrimp first. Shrimp are done when they turn pretty pink and their tails curl so they are “C” shaped. Take them out of the water with a slotted spoon and set aside. You can also cook them in a skillet with some oil and garlic as well. I was going for simplicity. Once the shrimp are prepared cook the pasta.
Toss cooked pasta in garlic sauce, reserve some of the sauce to pour over the shrimp you will place on top of the dish. Or you can just toss it all together especially if you took the tails off already.
To add a bit of green to this dish I served it with a side of roasted asparagus and almonds. Toss the asparagus with a bit of olive oil. Bake in the oven at 400 degrees Fahrenheit for 10 minutes. Toss a handful of almonds on top. Bake for 5 minutes more. Delicious!
The glue that brings these recipes together
2 tablespoon butter
4 tablespoons garlic
2 table spoon
3/4 cup milk
3/4 cup broth of choice ( I usually use vegetable, the original recipe calls for chicken, i have done just regular water and seasoned up a bit more with oregano, basil, parsley, and crushed red pepper)
1/4 cup fresh parsley
1/3 cup parmesan cheese
salt and pepper to taste.
On medium high heat melt the butter. Add the garlic and cook about 30 seconds until fragrant. Then stir in the flour, it should be smooth except for the garlic chunks. Add the milk and broth, bring to a boil. Stir occasionally. It will become a bit thicker in texture. Add the parmesan cheese to really thicken it up. Lastly stir in the parsley. Now I know I said I add the seasonings when I do the water instead of broth, but really, I do it no matter what. I like flavor and to skip on adding extra salt I just add other herbs.