Once you try this savory black garlic, you won't be able to go back to the ordinary stuff.
1 pound large shrimp, shelled and deveined
1-2 heads black garlic
2 tablespoons butter
1 shallot, finely chopped
1 cup white wine
Lemon zest and juice of 1 lemon
Salt & pepper
1 tablespoon parsley, chopped
1 pound linguini, cooked
Remove garlic from heads. Place on a cutting board, and use the back of a knife to squish garlic to form a paste. Set a small portion aside for the garlic butter.
Heat oil and butter in a large skillet. Add shallot and cook until translucent and soft. Add black garlic and whisk to combine. Add white wine, lemon juice and zest. Reduce sauce by half.
Season shrimp with salt and pepper. Place shrimp in skillet and cook until pink, turning once, about 3-5 minutes. Add parsley.
Combine butter and garlic to create a paste, then smear over baguette. Broil for 5 minutes.
Serve shrimp scampi over linguini. Remember to sop up any sauce with the crusty baguette!