Recipe - Garlic Shrimp

Garlic Shrimp

Jim is out of town, and those of you who know me know what that means: Garlic Shrimp! Since this is a solo event, I'll be describing the recipe for one.  Two, if you're feeling generous.

1/4 - 1/3 lb fresh shrimp
   Use whatever size you prefer.  Peel the shrimp and toss with a little olive oil and red pepper flakes.  Set aside.

5 - 6 cloves garlic, peeled
   Place in a foil packet with a little olive oil.  Seal the packet, poke a hole in the top, and roast in the oven at 325 for about 45 minutes  The garlic should be lightly browned and soft.  Mash with a fork.

1/4 cup dried tomatoes
1/2 a jar of marinated artichoke hearts, chopped coarsely, together with 1/2 the marinade
   Let sit in a small bowl until ready to use.

Cook the shrimp quickly in olive oil until done and slightly browned.  Remove from the pan and set aside.

Add garlic, dried tomatoes and artichoke hearts to pan and heat through.

Medium-sweet white wine (like a moscato or pinot grigio)
   Deglaze the pan with the wine. 

Plain dry bread crumbs.
   (This is where it gets weird, but stick with me)
   Add bread crumbs and white wine to the pan alternately, stirring well, until you have the amount of sauce you want.
 
   Add the shrimp back into the sauce.

Cooked pasta
Shredded parmesan cheese
Toasted pine nuts
   Put pasta in a serving dish.  Top with sauce and shrimp. 
   Garnish with parmesan and pine nuts.

   Enjoy with what's left of the wine!