In January of 2017, I saw this recipe in the Toronto Star – and ever since then I’ve been on the hunt for black garlic. Apparently, it’s an aging and curing process that is done to the garlic – but I don’t have the time nor the equipment required to do it myself. Anyway, no matter where I went or who I asked, I came up empty. Until my friend Stephanie happened to find a little 15g packet of something called McCormick Gourmet Black Garlic at her Real Canadian Superstore and picked me up a couple. (They don’t sell them at my superstore location – I checked.) I substituted one packet for the black garlic in this recipe – I’m sure it’s a bit different as a result – but it’s just as good. Enjoy.
Ingredients:
12 oz/375g dry linguine
2 T. olive oil
2 T. butter
1/2 an onion, diced
1 bulb/6 cloves black garlic, minced (I used 1-15g packet of McCormick Black Garlic)
1 c. white wine
zest and juice of 1 lemon
2- 340g pkg of frozen pre-cooked shrimps, shelled and thawed
salt and pepper to taste (I omitted this since I used the packaged black garlic)
1 T. chopped fresh parsley (I used dried)
Boil pasta according to directions. And in large pan, heat oil and butter over medium heat. Add onion and cook until softened. Whisk in black garlic to combine. Add wine, lemon juice and zest and continue simmering until sauce has reduced by about half.
Season shrimp with salt and pepper – if using regular black garlic and not the packet – and add to the pan. Cook for a few minutes and add parsley.
Drain pasta and add back to empty pot; pour in contents of simmering pan and toss to coat. Check seasoning and serve hot. Makes about 6 servings.