Garlic Shrimp Pasta

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 5 garlic cloves, minced (about 5 teaspoons)
• 4 garlic cloves, smashed
• 1 lb large shrimp, peeled, deveined, and each shrimp cut into 3 pieces (21 to 25 count)
• 3 tablespoons olive oil
• salt
• 1 lb short pasta (rigatoni, fusilli, or campanelle)
• 1/4-1/2 teaspoon red pepper flakes
• 2 teaspoons unbleached all-purpose flour
• 1/2 cup dry vermouth or 1/2 cup wine
• 3/4 cup bottled clam juice
• 1/2 cup chopped fresh flat-leaf parsley (italian parsley)
• 3 tablespoons unsalted butter
• 1 teaspoon fresh lemon juice
• fresh ground black pepper, to taste
• 1 lemon, cut into wedges for serving

Recipe

• 1 toss 2 teaspoons of the minced garlic, the shrimp, 1 tablespoon of the olive oil, and a 1/4 teaspoon of salt in a medium bowl. let the shrimp marinate at room temperature for 20 minutes.
• 2 heat the smashed garlic cloves and the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-low heat, stirring occasionally, until the garlic is light golden brown, 4 to 7 minutes. remove the skillet from the heat and use a slotted spoon to remove the garlic from the skillet; discard the garlic. set the skillet aside.
• 3 bring 4 quarts of water to a boil in a large dutch oven over high heat. add 1 tablespoon salt and the pasta. cook, stirring often, until just al dente. drain the pasta, reserving 1/4 cup of the cooking water, and transfer the pasta back to the pot.
• 4 meanwhile, return the skillet with the oil to medium heat; add the shrimp with the marinade to the skillet in a single layer. cook the shrimp, undisturbed, until the oil starts to bubble gently, 1 to 2 minutes. stir the shrimp and continue to cook through, about 1 minute longer. using a slotted spoon, transfer, the shrimp to a medium bowl. add the remaining 3 teaspoons of minced garlic and the red pepper lakes to the skillet and cook until just fragrant, about 1 minute. add the flour and cook, stirring constantly, for 1 minute; stir in the vermouth and cook for 1 minute. add the clam juice and chopped parsley; cook until the mixture starts to thicken, 1 to 2 minutes. remove skillet from the heat; whisk in the butter and lemon juice. add the shrimp and sauce to the pasta, adjusting the consistency with up to 1/4 cup of reserved pasta cooking water. season with pepper to taste.
• 5 serve, passing the lemon wedges separately.