Full flavor shrimp and pasta using lots of roasted garlic shines this Foodie Friday.

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Garlic Shrimp Linguini (Prep. time:15 minutes. Makes two large servings)

12 raw, peeled and deveined shrimp

6 cloves roasted garlic*, chopped

1 stick unsalted butter

2 Tb. olive oil

1 Tb. oregano

1 Tb. basil

2 tsp. chopped chive

Pinch of salt

1/3 C. grated Parmesan cheese

1 package linguini.

Bring salted water to a boil and add linguini.  While the water comes up to heat, melt the butter in a large skillet. Stir in the olive oil.  Add the shrimp and chopped garlic and stir.  Cook the shrimp until it turns pink. Stir in the herbs and salt to taste. Drain the pasta and add to the skillet, Stir to coat and add a ladle-full of the pasta to help add body to the sauce.  Spoon the linguini onto plates or into a bowl and grate a generous amount of parmesan on each serving.  Serve with crusty bread and a salad.

(*Roast garlic in advance and keep in the refrigerator for a lot of uses.  Slice the top off a garlic bulb. Place on aluminum foil. Drizzle with olive oil and salt.  Loosely wrap the bulb and roast in a 375 degree oven for about 20 minutes until the cloves are soft.  Cloves can just be squeezed out and used for cooking or even spread on toast for a quick garlic bread.)

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