-=> Ben Collver wrote to Dave Drum <=-

 DD>   UDD NOTE: If this is too "garlicky" use roasted garlic
 DD>   to tone it down.

 BC> I see what you did there.

In reference to what? I'm confoozled.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Garlic & Herb Shrimp w/Spaghetti
 Categories: Seafood, Pasta, Herbs, Sauces, Chilies
      Yield: 4 Servings
 
      2 tb Olive oil
      3 cl Garlic; crushed
      3 c  Roasted garlic & herb
           - Italian sauce
    1/2 ts Crushed red pepper
      1 lb Medium shrimp; peeled,
           - deveined
     10 oz Pkg Pepperidge Farm garlic
           - bread
     16 oz Pkg spaghetti; cooked,
           - drained
      3 tb Minced fresh Italian parsley
           - rosemary or thyme, opt
 
  Set the oven @ 400oF/205oC for the bread.
  
  Heat the oil in a 12" skillet over medium heat. Add
  the garlic and cook until it's golden.
  
  Stir the sauce and red pepper in the skillet and heat
  to a boil. Reduce the heat to low. Add the shrimp and
  cook for 5 minutes or until they're cooked through.
  
  Meanwhile, bake the bread according to the package
  directions.
  
  Toss the spaghetti with the shrimp mixture. Sprinkle
  with the parsley. Cut the bread in 2" diagonal slices.
  
  Serve the bread with the spaghetti mixture.
  
  From: http://www.hy-vee.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... "There is no such thing as too much garlic." -- Dave Drum, September 1969
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