Garlic Freak

Ingredients

• 14–18 oz of about any darn cracker — Cheez-Its, saltines, club, Ritz, oyster crackers
• 1 cup neutral oil (canola, vegetable, or light olive oil)
• 1 packet Garlic Freak (3 Tbsp)

Steps

1. In a big bowl or a 2-gallon zip-top bag, stir the oil and the whole packet together.
2. Add the crackers. Toss or shake until every one is coated.
3. Let them sit at least 1 hour — overnight is better. Stir now and then.
4. Optional, for extra crunch: bake at 250°F for 15–20 minutes, stirring halfway. Cool before serving.

Ingredients

• 2 cups sour cream — or 1½ cups sour cream + ½ cup mayo
• …or 2 cups whole-milk Greek yogurt, or a 16 oz tub of classic hummus
• 1 packet Garlic Freak (3 Tbsp)
• To top: shredded cheddar, pickled jalapeños, fresh red onion

Steps

1. Stir the packet into the sour cream until smooth.
2. Cover and chill at least 1 hour so the flavors meld.
3. Top it right before serving.
4. Serve with pretzel chips, crackers, tortilla chips, or fresh veggies.

Ingredients

• 12 oz linguine or fettuccine
• 1 lb large shrimp, peeled & deveined
• 2½ Tbsp Garlic Freak, divided
• 3 Tbsp olive oil + 2 Tbsp butter
• ½ cup dry white wine or chicken broth
• ¾ cup heavy cream, ½ cup grated Parmesan
• Juice of ½ lemon, parsley to finish

Steps

1. Cook the pasta; save ½ cup of the water.
2. Toss shrimp with 1½ Tbsp Garlic Freak and 1 Tbsp oil. Sear 1–2 minutes a side; set aside.
3. Deglaze the pan with wine, simmer 2–3 minutes.
4. Add cream, the last 1 Tbsp Garlic Freak and the Parmesan; simmer until it thickens.
5. Fold in pasta, shrimp, lemon and a splash of pasta water.