|photo and recipe from Pebblekeeper Angie at Petra School via Hip Homeschool Moms|
1 bag frozen medium-large shrimp
1 head of garlic (about 8 cloves) or less, to taste, minced
2 sticks butter (for full-fat version), OR 1 stick of butter, 1/4 olive oil and 1/2 cup chicken stock (for lower fat version) OR 1/2 stick butter and @ 1 cup of chicken broth (for lowest fat version) (we used margarine) You can put the minced garlic in the olive oil in advance to infuse.
1 pound thick spaghetti noodles
Take a nice sauce pan, and put it on medium heat. Drop in your butter, let it slowly clarify. One the butter is nice and separated, put in as much fresh chopped garlic as you like. Let the garlic simmer on low heat. Once your pasta is cooked to your liking, drain and set in serving bowl. Add your shrimp piece by piece to the clarified butter. The butter can be on a slow simmer. Slowly cook the shrimp – once it has turned color, it is done. Could be as little as 3 minutes. You might need to flip the shrimp with a tong or fork to get both sides cooked. Toss the butter, garlic and shrimp in with the pasta, and serve right away!