That garlic soup IS off the wall, but sounds very interesting. I have a recipe from my Hawaiian friend (had it for years) that I've never tried.......soup weather is coming. Well, it's here really - I have the heater on this a.m.
Daphne, I can't find it doing a search, so maybe I've never posted it - it's different, but quite good.
I have an old newspaper clipping of it, but just typed it up yesterday with the changes I made. The only difference is in cooking the shrimp. In the original, the shrimp are added to the onions & olives and garlic added, but that always seemed too long for the shrimp to cook and I've always added them later.
This is the first time I cooked them separately and wow, what a wonderful difference.
Pasta Camarones – Revised 9/5/14
This dish is adapted from a recipe by Chef Tim Belardi, Colfax, CA. Scallops can substituted for the shrimp.
2 T. olive oil
3 cloves garlic
4 to 6 oz. shrimp, shelled leaving last section of shell and tail on so they don’t overcook
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1/2 lb. fettuccine or your choice
Olive oil
1/2 yellow onion, cut into strips or coarsely chopped
1/4 cup roughly chopped Kalamata olives
1/2 cup medium salsa (or heat you prefer)
1/2 cup water
Pinch oregano
Pinch cumin
1/4 cup grated Parmesan cheese
For the garlic roasted shrimp:
Preheat oven to 450°F. On a heavy baking sheet, mix together the garlic, olive oil, salt & pepper; add the cleaned shrimp and toss together gently. Spread out in a single layer.
Roast for 3 minutes, turn shrimp over and continue roasting until shrimp are opaque and firm, another 2 to 4 minutes. Even for large shrimp, don't be tempted to cook longer than the extra 4 minutes - they will be done, trust me.
Transfer the shrimp to a bowl scraping all the goodies into the bowl with the shrimp; cover loosely and set aside. The shrimp can be done a day ahead. They can be added to the dish as is, or cut them into bite-size pieces.
To complete the dish:
Prepare the fettuccine according to pkg. directions. Drain and set aside.
Heat just enough olive oil in a medium-size skillet to cover the bottom, over medium heat. Add the onions and olives and cook until onion is soft. Add cooked pasta, salsa, water, oregano and cumin. Cook until liquid is reduced by half. Add the shrimp to the skillet and continue over heat until just heated through. Sprinkle cheese over top and serve. Serves 4
![[Image: Sept5SlicedPeaches_zpse22e1c0b.jpg]](http://s3.photobucket.com/user/cjdacook/media/COOKING%20PICTURES%202014/Sept5SlicedPeaches_zpse22e1c0b.jpg.html)
![[Image: Sept5PastaCamarones_zpsef91f070.jpg]](http://s3.photobucket.com/user/cjdacook/media/COOKING%20PICTURES%202014/Sept5PastaCamarones_zpsef91f070.jpg.html)
