Savory Garlic Noodles 

¼ lb bucatini 
2 cloves garlic, thinly sliced 
¼ teaspoon red pepper flakes 
2 tablespoons extra virgin olive oil 
½ cup water 
1 teaspoon Savory Seasoned Salt 
2 tablespoons Italian parsley, roughly chopped

Cook pasta according to package directions for 1 minute less than instructed. It should taste more al dente than you typically enjoy. 

Add olive oil to a sauté pan over medium heat with sliced garlic and red pepper flakes. Cook on low heat until the garlic turns light golden.Set aside ½ cup of the pasta water. 

Transfer the cooked pasta into the sauté pan, and add the ½ cup of water. Add in Savory Seasoned Salt and cook the pasta on low while tossing it in the infused olive oil. Cook to your desired doneness—approximately 1 to 2 minutes. 

Finish with a handful of chopped parsley and more Tingly Seasoned Salt, to taste.

Sautéed Spicy Shrimp and Onions

½ lb shrimp, peeled and deveined 
4 tablespoons extra virgin olive oil 
5 teaspoons Spicy Seasoned Salt 
4–5 cloves garlic, thinly sliced 
½ cup shallots, sliced 
½ in thick 
½ stick butter, cubed 
1½ cups onions, sliced ½-in thick 
¼ cup dry white wine 
1 lemon, zested and juiced 
2 tablespoons chives, cut into 1-in sticks 

One hour ahead of time, marinate the cleaned shrimp in a resealable plastic bag with 2 tablespoons of extra virgin olive oil and 2 teaspoons of Spicy Seasoned Salt. 

Put a sauté pan on medium heat and sauté shrimp in 1 tablespoon of olive oil. Cook shrimp one minute on each side. They shouldn’t have too much color. Remove shrimp from the pan. Sauté the garlic, shallots, lemon zest, and onion with another tablespoon of olive oil for about 2–3 minutes. 

Deglaze pan with white wine, and allow it to reduce by two thirds. Add in 3 teaspoons of Spicy Seasoned Salt and butter. Add the shrimp back into the pan. If the sauce is too much, add water. Finish with chives and 1 tablespoon of the lemon juice. Toss to combine.  

Tingly Honey Glazed Eggplant

2 Italian eggplants 
½ cup extra virgin olive oil 
4 tablespoons honey 
4 cloves garlic, thickly sliced 
1 lemon, quartered 
4 teaspoons Tingly Seasoned Salt, plus more to taste

Preheat oven to 350°. 

Slice eggplants in half lengthwise and score the inside flesh into approximately 1 inch squares, about ½ inch deep. Be careful not to slice through the skin of the eggplant.

Mix olive oil, honey, and 4 teaspoons Tingly Seasoned Salt until well-combined. Brush the mixture over the entire flesh of the eggplant, allowing it to seep into the grooves. Reserve a few tablespoons of glaze for later. Place sliced garlic into the grooves of the scored eggplant. 

Roast eggplant on a parchment-lined baking sheet for 35 to 45 minutes, adjusting for desired doneness—slightly less time for just-cooked eggplant and slightly longer for more tender eggplant. Remove from oven and brush with remaining glaze. Sprinkle with Tingly Seasoned Salt to taste. 

Serve immediately with fresh lemon wedges.