Mike's Garlic Lovers Meal 4-2-N-15

Name: Mike's Garlic Lovers Meal 4-2-N-15
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 1/2 lb Large Shrimp [previously de-thawed - de-veined - de-shelled]; 1 1/2 stick Quality Sweetened Butter; 1 dash Quality Olive Oil Or Garlic Oil; 1 tsp Granulated Garlic [heaping]; 1 tsp Garlic Powder [heaping]; 1/4 cup Quality White Wine; 1/4 tsp White Pepper; 1/4 cup Fresh Garlic [rough chop the size of a tic tac mint]; 1/4 cup Fresh Parsley [rough chop + reserves]; 1/4 cup Green Onions [fine chop + reserves]; 1 Angle Hair Pasta [boils quickest-you won't need much with this rich dish]; 2 large French Rolls [they're much quicker to oven crisp than dense breads]; 1/2 cup Melted Garlic Butter [much easier than smearing fresh]; 1 Garlic Powder - Dried Parsley - Sea Salt

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

If timed right, within 15 minutes, all three dishes - shrimp, pasta & bread - should be cooking, boiling and baking [and] finishing at the same time.

Tips: Start by preheating your oven and firing your pasta water to boil. Also, use previously de-thawed, de-veined and de-shelled shrimp for times sake.

Be careful not to burn your garlic.

Know this dish - including the pasta - holds up very well the following day as leftovers.

Lastly, I generally have fresh chopped onions and garlic in the fridge. That always saves me time when cooking.

If timed right, within 15 minutes, all three dishes - shrimp, pasta & bread - should be cooking, boiling and baking [and] finishing at the same time.

Tips: Start by preheating your oven and firing your pasta water to boil. Also, use previously de-thawed, de-veined and de-shelled shrimp for times sake.

Be careful not to burn your garlic.

Know this dish - including the pasta - holds up very well the following day as leftovers.

Lastly, I generally have fresh chopped onions and garlic in the fridge. That always saves me time when cooking.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

If timed right, within 15 minutes, all three dishes - shrimp, pasta & bread - should be cooking, boiling and baking [and] finishing at the same time.

Tips: Start by preheating your oven and firing your pasta water to boil. Also, use previously de-thawed, de-veined and de-shelled shrimp for times sake.

Be careful not to burn your garlic.

Know this dish - including the pasta - holds up very well the following day as leftovers.

Lastly, I generally have fresh chopped onions and garlic in the fridge. That always saves me time when cooking.

If timed right, within 15 minutes, all three dishes - shrimp, pasta & bread - should be cooking, boiling and baking [and] finishing at the same time.

Tips: Start by preheating your oven and firing your pasta water to boil. Also, use previously de-thawed, de-veined and de-shelled shrimp for times sake.

Be careful not to burn your garlic.

Know this dish - including the pasta - holds up very well the following day as leftovers.

Lastly, I generally have fresh chopped onions and garlic in the fridge. That always saves me time when cooking.

Saved

Ingredients

15 mins

2 servings

Shrimp
2 1/2 lbLarge Shrimp [previously de-thawed - de-veined - de-shelled]
Shrimp Sauté Sauce
1 1/2 stickQuality Sweetened Butter
1 dashQuality Olive Oil Or Garlic Oil
1 tspGranulated Garlic [heaping]
1 tspGarlic Powder [heaping]
1/4 cupQuality White Wine
1/4 tspWhite Pepper
Shrimp Additions [added at finish or close to]
1/4 cupFresh Garlic [rough chop the size of a tic tac mint]
1/4 cupFresh Parsley [rough chop + reserves]
1/4 cupGreen Onions [fine chop + reserves]
Pasta
1Angle Hair Pasta [boils quickest-you won't need much with this rich dish]
Easy Garlic Bread
2 largeFrench Rolls [they're much quicker to oven crisp than dense breads]
1/2 cupMelted Garlic Butter [much easier than smearing fresh]
1Garlic Powder - Dried Parsley - Sea Salt

Saved

Steps

15 mins

1

EASY GARLIC BREAD ° Preheat oven to 425°. ° Slice French Bread. ° Pour melted garlic butter on a baking sheet and lightly sprinkle garlic powder and dried parsley atop that. Try this method since it's far too time consuming to hand butter such a light bread. Also, don't drench your bread in garlic butter. ° Smear your bread slices in it. Make certain they're fully coated. ° Place bread in oven, sliced side down, for 5 to 6 minutes until crisp
2

SAUTÉED SHRIMP ° Add everything to a pan in the Shrimp Sauté Sauce section and heat. ° Add de-thawed, de-veined, de-shelled shrimp to your sauce. ° Cook for 2 minutes. ° Add garlic and green onions. ° Simmer 1 minute more. ° Add fresh parsley 30 seconds before plating. ° Plate shrimp to the side. ° Know you can eat this dish - as is - without the pasta - for a low carb option and as a side dish.
3

Add additional garlic butter, powder or garlic oil to your empty pan and reheat. You'll finish cooking your pasta in this garlic butter mixture. You won't need much butter or oil. Just enough to coat and season your pasta. See photo below.
4

ANGLE HAIR PASTA ° Begin your boil for your angle hair pasta. Add a dash of oil and 1 teaspoon [or more] salt to your water. ° Add pasta after full boil and boil 1.5 - 2 minutes UNDER manufactures directions. Usually about 4 minutes but double check. ° Drain pasta but do not rinse it. Add pasta to your heated, garlic butter coated skillet immediately. ° Cook for 2 minutes - test pasta by bite - add fresh parsley just before fully cooked - if you'd like - and plate pasta up.
5

Plate pasta and place shrimp on top. Garnish dishes with fresh chives and parsley with garlic bread to the side.
6

If you'd like to make your own multi-purpose garlic butter, feel free to try this one.
https://cookpad.wasmer.app/us/recipes/364342-mikes-easy-garlic-butter-spread

Mike's Easy Garlic Butter Spread

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Mike's Easy Garlic Butter Spread

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MMOBRIEN @cook_2891564

on February 18, 2015 17:07

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Garlic Lovers Meal 4-2-N-15

Mike's Garlic Lovers Meal 4-2-N-15

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