Garlicky Shrimp Pasta
(from joelcade’s recipe box)
Marinate the shrimp while you prepare the remaining ingredients.
Source: Cook's Illustrated
Prep time: 15 minutes
Cook time: 30 minutes
Serves 6 people
Ingredients
- 5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
- 4 medium garlic cloves, smashed
- 1 pound large shrimp (21-25), peeled, deveined, each shrimp cut into 3 pieces
- 3 tablespoons olive oil
- Table salt
- 1 pound pasta (short, tubular shapes, such as fusilli, campanelle, or mezze rigatoni)
- 1/2 teaspoon red pepper flakes
- 2 teaspoons unbleached all-purpose flour
- 1/2 cup dry vermouth or white wine
- 3/4 cup clam juice
- 1/2 cup chopped fresh parsley
- 3 tablespoons unsalted butter
- 1 teaspoon lemon juice
- 1 lemon, cut into wedges
- Ground black pepper
Directions
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Toss 2 teaspoons minced garlic, shrimp, 1 tablespoon oil, and 1/4 teaspoon salt in medium bowl. Let shrimp marinate at room temperature 20 minutes.
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Heat 4 smashed garlic cloves and remaining 2 tablespoons oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes.
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Remove skillet from heat and use slotted spoon to remove garlic from skillet; discard garlic. Set skillet aside.
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Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven.
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While pasta cooks, return skillet with oil to medium heat; add shrimp with marinade to skillet in single layer. Cook shrimp, undisturbed, until oil starts to bubble gently, 1 to 2 minutes. Stir shrimp and continue to cook until almost cooked through, about 1 minute longer.
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Using slotted spoon, transfer shrimp to medium bowl. Add remaining 3 teaspoons minced garlic and pepper flakes to skillet and cook until fragrant, about 1 minute.
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Add flour and cook, stirring constantly, for 1 minute; stir in vermouth and cook for 1 minute.
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Add clam juice and parsley; cook until mixture starts to thicken, 1 to 2 minutes.
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Off heat, whisk in butter and lemon juice. Add shrimp and sauce to pasta, adding reserved cooking water if sauce is too thick.
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Season with black pepper. Serve, passing lemon wedges separately.