Wednesday Recipe Thread

From Rachel Ray's Cooking Rocks Page 82-83

Mini Shrimp Scampi and Angel Hair Pasta
1 pound angel hair pasta (we use whole wheat)
4 cloves of garlic (we use 2 tsp or 1 tbs of canned minnced garlic)
3 tbs butter
1 pound of baby shrimp count should be 300-500 count (found in the freezer section)
salt and fresh ground pepper
1 cup chicken broth (I make my own using chicken bullion cubes)
4 to 5 blades of chives, snipped with scissors (2 tbs)(cheaper to use freshy)
handful of parsley, flat-leaf , chopped or snipped (2 tbs) (we used jared)

Put a large pot of water over high heat and bring to a boil; add salt (I use chicken bullion cubes in the water salt and seasoning mixed in one). Cook pasta according to package directions, to al dente.

Meanwhile, smash garlic cloves with small pan; seperate out the skins and throw them away.

Heat a large skillet over medium heat. Add evoo and butter. When butter has melted into oil, add crushed garlic and cook two minutes. Add shrimp; and salt and pepper.
Cook shrimp unitl heated through, 2 or 3 minutes; add stock and raise heat to bring to a boil. When liquid boils, remove pan from heat and have teh GH (grown up helper) drain pasta and add to pan. Toss with shrimp, sauce, and the snipped herbs, Adjust seasonings and serve.

Will be fixing this tonight for dinner. I have no idea of the taste or if my clan will like it. I hope you do.