If you’re looking for a Valentine’s Day recipe to make for your someone special, or just to treat yourself (you deserve it!), this is it! Sit down to a big bowl of salty, tender-to-the-bite noodles bathed in a craveable garlicky sauce made slightly sweet with an acidic bite from the wine along with tender shrimp and mellow tomatoes—it’s so delicious and I would absolutely eat this all the time if I could. It’s also very quick and easy to make, so you won’t have to spend hours in the kitchen and can spend more time snuggling with someone (or your blanket, or your snuggly four-legged companion) and enjoying this garlicky shrimp scampi!…
I like garlic, but roasted garlic takes this basic kitchen staple to an entirely new level.
You might have had roasted garlic before, probably at a restaurant, maybe in a compound butter or in a dish (like the time, on a date, I bit into a piece of bread thinking it was cinnamon raisin bread and, wow, that was a surprise. Still tasty, but definitely not what I was expecting…). Thankfully, you don’t have to eat out just to have roasted garlic. It’s probably one of the simplest things to make at home—it just requires patience.
It so incredibly good in pretty much every savory dish—the roasted garlic compound butter I posted here a few weeks ago, in pasta dishes, egg dishes, mixed with roasted veggies, and even just spread over a piece of toasted bread.
If you haven’t had roasted garlic, don’t imagine the taste of raw garlic. Roasted garlic takes on a mild, sweet-yet-savory flavor with just a hint of that garlic bite. It really adds such a layer of flavor to any dish!
It’s kind of heavenly, just like the smell that fills your house while the garlic is roasting. I promise it will make your mouth water!
The process is, again, very simple. You take an entire bulb of garlic, but don’t peel it (although you can peel the very outer layers off if they’re already flaking). Instead, just cut the top off so the tops of the cloves are exposed. You’ll pour olive oil over the bulb, just enough to cover the top and seep into the cloves. Then, you’ll cover the bulb snugly in foil, stick it in the oven, and wait for the goodness!
- 1 full garlic bulb
- Enough olive oil to cover the top of the garlic bulb
- Preheat the oven to 350°. Alternately, you can heat your grill to medium heat.
- Cut off the top of the garlic bulb and pour enough olive oil to cover the top of the garlic bulb.
- Cover the bulb tightly in aluminum foil and place in the oven or on the grill.
- Let the garlic roast for an hour or more until the garlic bulbs are a deep caramel brown and soft (you can take the packet out of the oven and unwrap it to check).
- Remove garlic from its peel and use any way you wish!
It’s that simple! Really, all you need is patience as the garlic fills your kitchen with this rich, garlicky, savory-sweet smell. It’s hard to resist.
‘Till next time!