Ultimate Shrimp Scampi

Recipe Posted by: Slipmaloney on All Recipes.com

This recipe turned out excellent!

• 1 (16 ounce) package angel hair pasta (I used spaghetti noodles)
  
• 1/2 cup butter
• 4 cloves garlic, minced
• 1/2 cup minced onion
• 1 tablespoon chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 dash Worcestershire sauce
• 1/4 cup lemon juice
• 1 teaspoon dry white wine
• 1 pound peeled and deveined medium shrimp
• 1/2 cup Asiago cheese, diced (or the shredded kind)
• 1 large avocado - peeled, pitted and diced (I did not use)

Directions:

1. Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta, and cook until al dente, 2 to 3 minutes; drain.
2. Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, parsley, salt, pepper, Worcestershire sauce, lemon juice, and white wine. Once the mixture begins to bubble, increase the heat to medium-high, and stir in the shrimp. Cook and stir until the shrimp turn pink, and are no longer transparent in the center, about 5 minutes.
3. Serve the scampi over a bed of angel hair pasta, and sprinkle with Asiago cheese and avocado to serve.

Roasted Garlic Mashed Red Potatoes

I make this all the time as a side dish, but I don't really have a recipe. I just add as I go, but here is a list of the ingredients that I usually put in. I also use my Kitchen Aid mixer with the paddle attachment to make things easier.

• Baby red potatoes
  
• Whole roasted garlic cloves
  
• Cream Cheese (sometimes)
• Milk
  
• Butter
• Fresh Chives, Green onions or Parsley (sometimes)
  
• Salt & Pepper to taste

I roast the garlic with olive oil in the oven for about 35 minutes, and add them along with the garlic infused oil into the potatoes. After the garlic and oil I'll go ahead and add the cream cheese, butter and milk. I only add milk to get the desired consistency. Once it's creamy, I'll add salt/pepper and any other add-ins.

Finally started!

It all started when a classmate of mine noticed my obsession with photographing and critiquing recipes I've made. I didn't think much of it, but knew I loved baking and cooking and enjoyed photographing the finished product. She thought this would be a perfect opportunity for me to start a blog where I could post recipes I've tried. We also wanted to use this as an avenue to share recipes. Nothing builds good friendships like food, and we loved every bit of it.
So...after a few years of procrastination and constant nagging from one awesome friend, I've finally decided to start a food blog.

So here is my thanks to Katie Roche for the constant pushing to get this started!!