WHITE WINE & GARLIC SHRIMP W/LINGUINE & THE WORLD'S GREATEST GARLIC BREAD!

Welcome to the first episode of Cooking With Beer! Now to be accurate we don't cook food with beer in it all the time, but we always drink beer while cooking. Today's episode Doug makes his White Wine and Garlic Shrimp over Linguine and shows you how to make the World's Greatest Garlic Bread! Please try the recipe below, let us know how it came out for you, and share pics in comments.

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RECIPE: WHITE WINE AND GARLIC SHRIMP OVER LINGUINE
INGREDIENTS:
2 LB FROZEN PRE COOKED SHRIMP (PRE SHELLED AND CLEANED)
1/2 CUP WHITE WINE
1/2 CUP EXTRA VIRGIN OLIVE OIL
2 CANS DICED TOMATOES (DRAINED)
4 TBSP LEMON JUICE
2 TBSP CHOPPED GARLIC
OREGANO, RED PEPPER FLAKES, AND GARLIC SALT
1 PACK LINGUINE
GRATED PARMESAN CHEESE

PREHEAT OVEN TO 375
IN A DEEP POT BRING AROUND 6-8 CUPS OF WATER TO BOIL ON A BURNER, FOLLOW INSTRUCTIONS ON PASTA BOX.

IN DEEP COOKING DISH COMBINE THE WINE, OLIVE OIL, DRAINED DICED TOMATOES, LEMON JUICE, CHOPPED GARLIC, AND OREGANO, RED PEPPER FLAKES, AND GARLIC SALT.

ADD THE SHRIMP, MAKE SURE THE TALES ARE REMOVED FIRST, AND STIR SO ALL THE SHRIMP ARE COVERED IN THE SAUCE.

PUT SHRIMP AND SAUCE IN OVER FOR 10 MINUTES AND DROP PASTA IN WATER FOR 10 MINUTES OR UNTIL DESIRED FINISH.

DRAIN PASTA, PUT THE SHRIMP AND SAUCE IN A PAN AND ADD THE DRAINED PASTA. ADD GRATED PARMESAN CHEESE ON THE PASTA AND MIX THE PASTA WITH THE SHRIMP AND SAUCE. LET SIT FOR ABOUT 5-10 MINUTES TO ALLOW ALL THE FLAVORS TO COME TOGETHER.

SERVE AND ENJOY!

WORLDS GREATEST GARLIC BREAD:
INGREDIENTS:
1 LOAF OF ITALIAN BREAD WHOLE
1 STICK BUTTER
2 TBSP CHOPPED GARLIC
OREGANO

TURN OVEN ON TO BROIL HIGH

SLICE THE BREAD IN ABOUT 1 INCH SLICES AND PLACE ON A NON STICK BAKING SHEET.

MELT THE BUTTER AND STIR THE CHOPPED GARLIC INTO THE MELTED BUTTER AND SPOON OVER THE BREAD UNTIL IT IS FULLY COVERED. SPRINKLE WITH OREGANO AND PLACE IN BROILER FOR ABOUT 2 MINUTES.
**** YOU MUST CHECK ON IT EVERY 10-15 SECONDS SO IT DOESN'T BURN.
LAST STEP, ENJOY YOUR AWESOME MEAL!

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THANK YOU!

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