8 ounces rock shrimp
2 garlic cloves, roasted and finely chopped
3 tablespoons chicken stock
½ teaspoon freshly cracked black pepper
2 ounces fresh parsley, chopped
1 tablespoons fresh basil, finely chopped
2 ounces Parmesan cheese, grated
1 pound angel hair pasta, cooked
Cook the shrimp and garlic with one tablespoon of olive oil over medium high heat for 1½ minutes. Add the chicken stock and deglaze the pan by stirring gently to loosen the browned bits of garlic. Add the black pepper, half of the parsley and basil and cook 2 minutes. Add the remaining parsley and basil, half of the grated Parmesan cheese, and the pasta. Toss to coat. Top each serving with a sprinkle of Parmesan cheese and serve with garlic toast.
1 garlic bulb
2 teaspoons butter, softened
1 teaspoon fresh parsley, chopped
2 tablespoons Parmesan cheese, grated
French bread, sliced
Cut the top off of the garlic bulb and place cut side down in a shallow pan with one-half inch of water. Cook for one hour at 275 degrees. Remove the garlic from the pan and cool.
Squeeze the garlic into a bowl, and mix together with the butter, parsley, and Parmesan cheese. Spread each slice of bread with the garlic mixture and cook under the broiler until golden brown.