Garlic Shrimp Noodles

Chicken broth and roasted garlic take this over-the-top

Dishes that only have a few ingredients, while seemingly simple, can run the gamut of either being delicious or atrocious. In this garlic noodle recipe, the key is to cook the garlic perfectly and avoid that burnt acrid garlic flavor, without undercooking it, otherwise, it just tastes raw. You always want a garlic dish to taste rich but not too rich. In many cases, chefs just use extra butter to achieve that richness. This recipe adds a touch of roasted garlic to add richness without the extra fat. The proper timing of adding garlic into the recipe is also essential as it needs to build layers of flavor into the dish, without being too overpowering. In addition, I add a touch of chicken stock to round out and deepen the flavor, once again, without just adding more fat.

Recipe:

18 each shrimp - peeled and deveined, tail off

3 tablespoons minced garlic

10 cloves roasted garlic (to roast, toss w oil salt and pepper and wrap in foil. Roast in 350F oven for 30 minutes or until soft)

4 tablespoons unsalted butter

3 tablespoons fresh chives

2 tablespoons red pepper flakes

1 cup white wine

2 cups chicken broth

fresh parmesan to finish

salt and pepper to taste

3 tablespoons extra virgin olive oil to cook

Steps:

1. Bring the oil up to temp, but don’t allow it to smoke.

2. Add the shrimp and allow it to sear on one side for 60 seconds; don’t shake the pan.

3. Add the garlic at this point and cook until it is lightly toasted, stirring frequently, but don’t allow it to brown too much.

4. Deglaze the garlic and shrimp mixture with white wine and reduce until almost dry.

5. Add the chicken stock and reduce by half.

6. Add the butter and mount into the dish by gently swirling the pan.

7. Add the noodles, chives, and red pepper flakes and gently mix in the noodles with the pan sauce.

8. Plate the noodles and pour over the remaining sauce and shrimp

9. Top with freshly grated parmesan, freshly cracked pepper and sea salt to taste