Garlic Lemon Shrimp Pasta Ingredients

• 24 medium shrimp, peeled and deveined
• 3 fresh garlic cloves, finely chopped
• 1 fresh lemon
• 1 lb linguine
• 3 tbsp. real butter (unsalted)
• 3 tbsp. extra virgin olive oil
• 2 tbsp. sesame seeds (optional)
• 1 tbsp. Italian seasoning
• Lemon zest
• Salt
• Fresh coarse ground black pepper or lemon pepper seasoning

Process Heat water and add salt to it. Put the pasta in the water and cook until al dente. Remove it from heat. Heat pan on medium heat and add olive oil. When the olive oil is heated, add garlic and fry until golden brown and then add butter along with the shrimp. Cook for about 2 minutes. When cooked, add lemon zest. Toss the shrimp with garlic until the shrimp turns pinkish. Drain pasta and return to the pan. Put garlic, shrimp, Italian seasoning, butter, olive oil, pepper, salt, and sesame. Toss well with lemon juice (freshly squeezed). Serve immediately with Italian bread and salad. Garlic Butter Shrimp Pasta Ingredients

• 3 cloves garlic, finely chopped
• 1 lb medium shrimp, and coarsely chopped
• 1 lb spaghetti
• 1 cup white wine
• ½ cup butter
• ¼ cup parsley
• ¼ cup olive oil
• Salt and pepper
• Red pepper flakes

Process Cook the pasta. While it is cooking, heat oil in a big pan. Put red pepper flakes, garlic, salt, and shrimp in the pan. Cook for 2 minutes until shrimp is pink. Remove the contents from the pan and heat the pan again. Add wine and butter and heat on medium-high. Cook until the butter has reduced by half. Now drain the cooked pasta, but reserve a small cup of that water. Now again add shrimp to the pan and cook until heated through. Add in parsley and mix. Add pasta and cook for about 1 - 2 minutes on high heat. If you feel it is too dry, add the reserved water. Serve hot. Roasted Garlic Shrimp and Pasta Ingredients

• 20-30 large shrimp
• 2 heads of garlic
• ½ a stick butter
• ¼ cup cream (use more, if wanted)
• Rice pasta or angel hair semolina pasta
• Grape tomatoes or any tomatoes roasted, even sun dried would work
• Small hand full of basil leaves
• Parmigiana cheese to thicken sauce
• Olive oil
• Salt/pepper

Process Prepare a cookie sheet. Cut tomatoes into half and drizzle olive oil over them. Season them with salt, pepper, and Italian seasoning. Peel the garlic, keep whole, and drizzle olive oil over it. Heat the oven to 350º and roast the contents for about 5 minutes. Keep a watch so that it does not burn. Mince the garlic, cutting off the other head of the garlic,j and peel the shrimp. Heat olive oil in a wok. Add ¼ of the butter. Toss in the remaining head of the garlic and shrimp and fry until pink. Remove the tomatoes and garlic from oven. Mash tomatoes and garlic together and add in cream and ¼ of the butter. Coarsely chop the basil and add all the ingredients to the pan and mix well. If the sauce is too thin, add cheese. Add in the cut garlic along with shrimp. Sprinkle cheese if wanted. Simmer and serve hot, over pasta.