being MVP: Major Time Saving Kitchen Shortcut You Must Try

Major Time Saving Kitchen Shortcut You Must Try

This is a partnered post with Anthony's Pasta.  All opinions are 100% my own.


I am starting to enjoy cooking a bit more for my family. However, I am still restricted by time so I rely on several time saving kitchen shortcuts to make it happen. I love using fresh herbs when cooking but time and time again, I always buy a new package of herbs just to use it once and let the rest go to waste.
At over $4 per package of herbs, it is not very economically wise. I've tried growing my own herbs just to fail. Since I use butter in most everything I cook, adding fresh herbs to make a compound butter that can be made well in advance (as well as frozen) is ideal. You can use this recipe for sautéing shrimp, rubbing on chicken, placing atop a perfectly grilled steak, tossing with pasta and much more. It truly saves so much time (and money) to have this on hand in the fridge.

Universal Compound Butter

Print Recipe

Ingredients
  • Butter
  • Chopped Basil
  • Chopped Chives
  • Minced Garlic

Directions
  1. Leave butter out on kitchen counter to bring to room temperature. Chop basil and chives super small and place into bowl. Add minced garlic (the kind that comes in a bottle is fantastic). Add butter. Put on a food prep glove and mash together until thoroughly mixed. Place onto parchment paper and shape into a log. Roll up tightly, rounding as you go. Twist the ends and place into the fridge until set. Unroll parchment paper and slice into one-half inch pats and use freely!

You can even spread this on loaves of fresh French Bread to make garlic toast. I love that the herbs stay vibrant and fresh and the garlic flavor is bold. It truly is a fantastic universal butter compound that saves the time of chopping and prepping when you are in a pinch for time.



Anthony's Pasta has come out with new Pot-Sized pasta that makes cooking these delicious noodles a breeze. Gone are the days of having sticks of pasta sticking out and burnt fingers of pushing them into the boiling water or breaking the long pieces only to have bits on your kitchen floor. Packaged neatly inside a small box is the same quantity of pasta but shortened in length.



This is my mama's super yum recipe for Garlic Shrimp Alfredo Linguine that I used to eat almost every week when growing up. It's made even quicker with my kitchen shortcut above!

Print Recipe

Ingredients:
  • One box Anthony's Pot-Sized Linguine
  • 1.25 lbs de-veined, tail-on medium size shrimp
  • 15 oz jar of your favorite alfredo sauce (I used garlic alfredo sauce - love garlic!)
  • 3 pats of Universal Compound Butter (recipe above)
Directions:
  1. Boil water and then cook entire box of linguine for about 11 minutes.
  2. While pasta is cooking, take the shell of the shrimp, leaving the tail on and saute with the universal compound butter.
  3. After about 3 minutes, pour the alfredo sauce into pan.
  4. When the linguine is perfectly al dente, toss with the sauce and ready to serve! 

Such a quick and easy dinner that is ready in 15 minutes or less. You can add fresh herbs on top if you have them on hand or even sprinkle with a bit of red pepper flakes if you want the heat. Add a couple pieces of garlic toast or garlic knots and enjoy!


7 comments:

  1. I love compound butter but this one is a must try. Looks so good!

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  2. I've never considered compound butter before but you've made it look really easy which is key :)

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  4. This sounds great for shrimp or chicken. Make it ahead of time, and have a fast and tasty dinner option. Great idea! (Took my oroginal post down to correct typos.)

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  5. I cannot believe that I have never had compound butter! How wonderful, simple and easy! Three things that I love for any meal that I have to prepare! Thanks for sharing!

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  6. Oh gosh, I have to try this one myself, it sounds delicious and that garlic shrimp alfredo recipe, wow, amazing!

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  7. This is SUCH a great idea!! Need to do this when we harvest fresh herbs!!

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