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!

Jarring Minced Garlic

There are so many things to do with garlic! Being married to an Italian, we use it in a lot of recipes. From garlic bread to pork chop recipes, it just adds something amazing!
We used to buy the pre-minced jarred stuff and it was nice to have it around. At up to $3 a jar though, it can get expensive to use. So I started buying the heads of garlic and mincing my own to meet my needs. I actually have blogged previously about jarring garlic cloves. Check that action out here https://superstevied.wordpress.com/2013/03/24/jaring-your-garlic/
It may just be the happy American laziness kicking in, but we were getting sick of mincing all the time. My husband googled it and found this method of jarring minced garlic.
You start by peeling all of your garlic cloves. This can take a little bit, but stick with me, it’s a time saver in the end!
After all of your cloves are cleaned of all the peelings, throw them into a food processor. We bought the Magic Bullet for this step because our blender isn’t super good with the fine work like this. Mince all of your garlic cloves into mush.
Once that’s done, put the mush into your jar. We used old pickle jars for ours.

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After it’s in there, add 2 Tbsp of olive oil to it, then a fill to 1″ of the rim with hot water. It seems crazy, but the water will help it to expand and that’ll make it easier to dip out later.
I thought I had a picture of it, but I can’t find it now. Our garlic took on a green tint. This resulted in another Google search to see if this was normal. Results stated that this was ok.

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After a few weeks in the pantry, it turned back to a more normal color.
Looking at this strictly from a cost perspective, this is genius! The bag of garlic that we bought was $2.86 at Wal-Mart and we made 1 small jar and 2 jars like above. Normally the minced garlic you buy is $3 for a jar around 4 oz.
Mince on happy people!

Jar(ing) your garlic

Jar(ing) your garlic

I’m glad I pinned this! I don’t currently do any gardening, but I want to in the future so I pin things like this so I’ll know how to preserve it. This adventure in Pinterest started when I read a recipe wrong (another pin to be posted later) combined with the fact that I have little experience with fresh ingredients. I read 4 or 5 cloves of garlic and thought that was the whole little head (take a second to laugh, it’s ok). I bought a whole little bag of garlic and needless to say, I had a lot left over! So I brought up this pin and decided to try ‘canning’ for the first time.
This was so super simple, it turned out great, even for a beginner like me! All you need is a pot to boil vinegar in, vinegar, and jars. I used an old pickle jar, so this is super cheap if you plan a little ahead. First thing you do is peel all of your garlic, separate the cloves and make sure you peel all of the flaky stuff off. (I’m sure there is an actual name for this stuff, but I sure don’t know it). Next up, you wash the cloves really well and if there are any brown bits, make sure you cut them off. The original pin gave directions for how much vinegar to use, but I just made sure to use enough to fill my jar. You heat your vinegar to a boil, while this is happening, you put all of your cloves into the jar(s). Once the vinegar boils, pour quickly into your jars and seal the lids tight. Let the jars sit overnight till they reach room temperature. The pin says to store in your fridge, and as I made only one jar this was no problem. I think if I ever made multiples I would see how it goes storing them at room tempterature.
We’re still using this one jar several months later. We cook with garlic quite a bit, it was just that much garlic! The most exciting part for me was suddenly hearing the ‘pop’ when the top sealed. You know when you open a new jar and the ‘pop’ happens? Yeah, same thing, just in reverse. I’m sure if you do a lot of canning, this is not very exciting, but it gave me a cheap thrill! I’ll definitely be doing this again!!

Original pin can be found here