Ingredients
- · 2 pounds jumbo shrimp “ head off, tail on “
- · 4 cloves of oil simmered garlic “ smashed “
- · 2 & ½ large sweet onions “ chopped “
- · 2 tablespoon garlic oil “ for sautéing the onions “
- · 2 tablespoon unsalted butter “ for sautéing the onions “
- · 1 large orange
- · 1 lemon
- · 2 teaspoon turbinado sugar
- · 2 jars – 4.5 ounces button mushrooms “ drained “
- · 1 poblano pepper “ seeded and cored “
- · 1 jar – 12 ounce jar of artichokes “ drained “
- · 1 yellow squash sliced into strips
- · 1 – 6 ounce bag fresh spinach “ washed and chopped “
- · 1 can – 14.5 ounce can fire roasted tomatoes “ drained “ reserve liquid
- · 1 tablespoon unsalted butter “ for sautéing the vegetables’ “
- · 1 lb. pasta of your choice
- · white wine
- · parmesan cheese
- · cook 2 heads of garlic in 2 cups of oil let it cool and then peel and clean the garlic and set aside, this is how you’ll get the garlic oil.
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