Garlic Shrimp Pasta

"In this delicious and easy-to-make dish, al dente pasta and moist shrimp are bound together by a wonderful sauce infused with garlic. You can use linguine, but I prefer rigatoni because it is easier to find the shrimp, which are cut into thirds to ensure that every bite boasts a tasty morsel. Marinate the shrimp while you prepare the remaining ingredients."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
15
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.
  • 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.
  • 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.
  • 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.
  • Serve, passing the lemon wedges separately.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes