Roasted Garlic

We are garlic lovers. And thankfully the Mr. and I are also lovers so we have no fear of offending each other with garlic breath, it's just one of those things that goes along with moppy bed hair, sharing a bathroom, and exposing each other to other fragrant bodily smells. Ah, love.

Anyway, back to the garlic. Roasted garlic is delicious-it's a treat-it's almost like candy. Even if you don't adore garlic usually, roasted garlic is worth a try because roasting it softens the flavor and makes it more subtle.

You can spread roasted garlic over bread like butter, mix it on with your veg, or toss it into a pasta like the Roasted Garlic and Shrimp Pasta below. But first, in 50 words or less, here's how to roast those little bulbs.

Roasted Garlic

Ingredients:
Garlic bulb
Olive oil

Method:

Preheat oven to 400 degrees F
cut off top

peel away the papery skins, leaving only a thin covering to keep all the bulbs together

drizzle with olive oil

cover with foil

Roast 30-35 min

And now, for what to make with the scrumptious garlic:



Roasted Garlic and Shrimp Pasta

Ingredients:
1 bulb of roasted garlic
1/2 C chicken stock
1 lb uncooked, peeled and deveined shrimp
1 fresh tomato, seeded and diced
1/2 can diced tomatoes, drained
1/2 lb thick spaghetti noodles
olive oil
sea salt
lots of pepper

Method:

Preheat oven to 400 degrees F. Bring a pot of salted water to a boil, and cook spaghetti noodles according to package directions.

Toss shrimp with tomatoes and olive oil, season with sea salt and lots of pepper. Roast in the oven 10-15 minutes, until shrimp are pink and firm.

Meanwhile, mash the roasted garlic into a nice paste.

Drain noodles, reserving 2 Tbsp of the pasta water. In the same pot, put the pasta water, chicken stock, and mashed garlic into the pot and heat. Season with salt. Toss the sauce with noodles, shrimp, and tomatoes, and serve.

Eat it all gone. We did. But we don't care about garlic breath.