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1 May 2012

Recipe: Roasted Garlic, Shrimp and Veggie Pasta

Author: DaisyChubb | Filed under: Recipes

We love Shrimp. Unfortunately I have yet to find a fresh fish market that I can make some sort of sense of… but maybe one day I will brave the farmers market. And by brave I don’t mean go to… I mean be assertive and push through the swarms of people to buy some farmers market awesomeness. Until then – frozen shrimp it is!

 

I say shrimp, but we usually get uncooked prawns. Nice and big, tails on. Ah, yum. I digress – the real star of this dish is the roasted garlic! If you’re a garlic lover who has never tried roasting garlic, go for it. It’s a little nuttier than fresh garlic, not as sharp. If you’re not a fresh garlic lover, this might be the best way to go. Roasting it takes away the stuff that makes your breath smell bad for days! It’s buttery and mellow – you can just pop one in your mouth or spread it on fresh bread – it’s magic really!

 

I decided to use it as my sauce for pasta! It was a little too mellow, next time I will double the amount of garlic :)

What a great way to use upĀ  garlic you’re afraid might go bad! Give it a try.

Roasted Garlic, Shrimp and Veggie Pasta

Ingredients:

Cooked pasta of your choice

Roasted Garlic

Shrimp

Olive Oil

Veggies

Roast the Garlic:

Preheat Oven to 400 degrees F. Peel out layers of garlic skin away and cut off about 1/4 inch of the top of the cloves (leaving the cloves intact and stuck together like best friends). Drizzle a little oil over the exposed cloves, sprinkle some salt and pepper and bake for 30-35 minutes.

I took a square of parchment paper and made a little package for my garlic, with the top open , and just popped it right in the oven. You can place yours on a pan and cover the top with aluminum foil, but if you’re making more than one head of garlic, why not use a muffin pan? Just be sure to cover the top with aluminum foil so they don’t burn!.

When done, the cloves will be a dark brown and be soft. They can easily pop out of their little homes, so pop them out and use them as you please!

Cook the Shrimp:

Peel/de-vein your shrimp/prawns/crayfish/whatever you’re eating. Sautee with a little oil or butter over medium-high heat until pink on all sides. Put aside.

Cook the Veggies:

Michael thinks veggies are optional, so I just made some for me. For this recipe I sauteed some mushrooms and zucchini. Set aside.

The Sauce:

Add a generous amount of olive oil to the pan (however much will coat the amount of pasta you’re having tonight). Add your roasted garlic cloves (give them a rough chop, or mash them right in the oil). Heat over medium until heated. Add the pasta, shrimp and veggies to the pan. Coat everything and eat! Be good to yourself and add some fresh parmesan and fresh ground pepper. So freaking tasty.

 

It seems like a lot of steps, but this supper comes together in about 20-30 minutes (not counting garlic roasting time).

 

 

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2 Responses to “Recipe: Roasted Garlic, Shrimp and Veggie Pasta”

  1. Chris Evans says:
  2. Looks D-lish!!! :-)

  3. This sounds wonderful!

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