Garlic Butter Shrimp Pasta

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So I had the thought that I would get back on track this year and blog every day, like when I first started, or at the very least, more often. Now while I’m doing things from Pinterest, I’m failing to blog. Bad Stevie, bad!
Our pantry is a little light until payday, so we’re playing the game of what do we have and what can I make with it.
I found this simple recipe on Pinterest, where else, and I had everything I needed.
All you need for this is:
•1 lb raw shrimp, peeled, deveined and tails removed (I had this buried in my freezer)
•3 cloves garlic, minced – divided (I still have a ton of pre-minced garlic from when we made our own)
•1 tablespoon lemon zest (I used a splash of lemon juice as I have no lemons to zest)
•1 tablespoon vegetable oil (this is a staple for us)
•3 tablespoons butter (as is butter)
•1 tablespoon basil, chopped fine (I usually have basil in my spice cabinet, sorry not fresh stuff)
•4 oz dry linguine (I used spaghetti and we always have pasta because I’m married to an Italian)
•Grated parmesan (again, married to an Italian)

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Start by putting your poor naked shrimp in a bowl with the oil, lemon zest and 1 tsp of garlic. Stir it up and let it sit while you make your pasta.
The directions said to cook one minute less than normal, but I went into default mode and cooked it like normal. Don’t just drain all of your pasta water, save 1/4 cup to 1/2 cup of the water. You’ll need it later!

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Throw your butter into a large skillet with the rest of your garlic, and let the butter melt. Once it’s starting to smell delicious, add your shrimp, marinade and all, to the skillet and cook until the shrimp starts to change color. Add your basil and stir it all until well mixed.

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Add your drained noodles to the shrimp skillet and mix it all together. Remember the water you saved from the noodles? Start by adding 1/4 cup of the water to your pasta. You want a kind of sauce to form from the butter. Sticky pasta is no good!
Add a little water as needed, but don’t go overboard.
The whole family loved this dish. I needed to add a little salt and pepper to taste, but it was so good, we’ll definitely be having it again!
Happy dining!

Better Texas Roadhouse Butter

Better Texas Roadhouse Butter

I tried another pin for this 2 months ago and it was really gross. I promised to find another and now I can proudly say success is mine! It turns out, the other recipe, had the right ingredients, but the proportions were off.
You take 1 stick of butter, 1/4 cup powdered sugar, 1 tbsp. honey and 1 tsp. cinnamon, adding more honey and cinnamon to taste. You then proceed to mix them together until your arm feels like it will fall off!
I didn’t have any rolls on hand, or the ambition to make any, but this is amazing on bread or toast. I’ve been having this as breakfast for the last few days.
Everyone who goes to Texas Roadhouse always has great things to say about the butter there, and who can blame them? It’s amazing! I can’t taste the difference and you won’t be able to either. Enjoy!
Original pin is http://www.tammileetips.com/2013/01/copy-cat-texas-roadhouse-butter/

Texas Roadhouse Butter

Texas Roadhouse Butter

So, I love the butter from this place! I love it and make an absolute pig of myself whenever I go. I was really excited to find this pin, but for some reason it took me a little while to make the attempt. I think it was the sheer volume of this recipe that made me hesitant. I’m all about experimentation in the kitchen, but not at the expense of huge amounts of food.
I’m very sad to report that this recipe was a flop!
Directions were to take 2 sticks of butter, 1 cup powdered sugar, 1 cup honey, 2 tsp cinnamon and whip them all together.
I’m braver than Tony when it comes to trying things, so I slathered it on a piece of bread and took a nice big bite.
BLECK!
Again, I hate to waste food, so I split it up into little bowls and tried adjusting and adding, but nothing I could do fixed it. Needless to say, I ended up dumping the whole mess in the trash. It was a shame to waste that much, but no one would it eat it. Now I have the added benefit of telling all of you to avoid at all costs!
I’ll be on the lookout for a better recipe for the Texas Roadhouse Butter, you can be sure of that!
Original pin if you’re interested