Kristy's Kitchen

Ingredients: 1.5 cups all purpose flour 2 eggs 1 TBSP EVOO 4 cloves roasted garlic, mashed Dash salt 2 TBSP EVOO Dash garlic powder Dash onion powder 2 dozen shrimp, peeled & deveined 1/4 cup shredded parmesan cheese (at least) Instructions: Spread parchment paper on your work surface and put the flour on top. Make a hole in the center of the flour. Crack the eggs into the hole and add the 1 TBSP EVOO, roasted garlic and dash of salt. Using a fork, beat the egg mixture together gently, and begin to incorporate the flour into the mixture. When enough flour has been incorporated that things are starting to really stick together, use your hands to begin kneading the dough. Be sure to really stretch and roll the dough with the palms of your hands. When dough is completely formed, wrap it in plastic wrap and let it rest for 1 hour. Using a pasta machine, create spaghetti (or your favorite type of noodle).  Bring a salted pot of water to a b...

Ingredients: 12 fresh shrimp, peeled & deveined 2 TBSP EVOO Dash garlic powder Dash onion powder 4 oz. cooked spaghetti (I used gluten free) 1/2 TBSP butter 2 cloves garlic, minced 1 tsp cornstarch Pinch of ground nutmeg 2/3 cup chicken broth 2/3 cup shredded parmesan cheese 1/3 cup Greek yogurt Salt & pepper, to taste Instructions: Heat EVOO in saute pan. Add dash of garlic powder and dash of onion powder. When oil is hot, add shrimp and saute until shrimp are pink and cooked through. Set shrimp aside. Melt butter in saute pan. Add garlic and cook for about 1 minute.  Combine nutmeg and cornstarch in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the saute pan. Raise the heat and bring the sauce to a simmer, whisking occasionally. Whisk in 1/2 of the cheese and stir until it has melted. Remove the pan from the meat and whisk in the yogurt until the sauce is smooth. In a large bowl, toss the spaghetti with the Alfredo s...