Manisha Cooks

Garlicky Shrimp Scampi with linguine

Ingredients
* 8 tbsp unsalted butter
* 4 tbsp olive oil
* 1 lb extra large shrimp, peeled and deveined
* 8 garlic cloves minced
* 3/4 tsp salt
* 1/4 tsp black pepper
* 1 tsp red pepper flakes
* 1 cup white wine
* 3 tbsp lemon juice
* 1/4 cup fresh parsley chopped
* 1 lb linguine

Instructions
1. Bring a pot of water to a boil and cook 1 lb of pasta al dente.
2. In a large skillet melt 8 tablespoons of unsalted butter, and 4 tablespoons of olive oil over medium-high heat.
3. Add 8 minced garlic cloves, 3/4 tsp salt, 1/4 black pepper, and 1 tsp red pepper flakes. Stir that all together is until the garlic becomes fragrant (about 1-2 minutes).
4. Bring the heat to high and pour in 1 cup white wine and 3 tablespoons of fresh lemon juice. Let it come to a quick boil (to cook out the wine).
5. Add shrimp and cook for 5 minutes.
6. Add in pasta and toss.
7. Lastly, garnish the shrimp scampi with chopped parsley.

Small Batch Oven Baked Brisket

Ingredients

* 3-4 lbs Beef brisket flat
* 1/2 tsp black pepper
* 1 tsp Kosher salt
* 1.5 tsp paprika
* 1.5 tsp Garlic powder
* 1.5 tsp Onion powder
* 1 tbsp brown sugar
* 1 tsp Liquid smoke
* Yellow mustard for a binder

Directions

1. In a small bowl, whisk together dry ingredients.
2. Spread a layer of yellow mustard on each side of the brisket. Use half the dry mixture on each side. Make sure to rub it in good and get the sides as well.
3. Preheat your oven to 275°. Wrap brisket tightly in foil and place on a cookie sheet with a wire rack fat side up.
4. Bake covered for 5 hours.
5. Remove the foil and increase the oven temperature to 375°
6. Spread bbq sauce liberally on both sides of the brisket and return to oven to cook for another 45 minutes to an hour.
7. When brisket is done transfer to a cutting board and let rest for 30 minutes.
8. Slice brisket against the grain and enjoy!