“If you like garlic you will love this! It's a nice and delicious Shrimp/Pasta recipe! Marinate the shrimp while you prepare the remaining ingredients. I usually use Fusilli pasta, also I use the white wine instead of the vermouth. If you prefer to use a garlic press, to mince the garlic that works too. Just be careful not to burn it. Be sure to have some good bread to sop up all the good juices. Adapted from Cooks Illustrated, Nov. 2008 issue. Cook time does not include the marinade time. Hope you enjoy!”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss 2 teaspoons minced garlic, shrimp, tablespoon oil, and 1/4 teaspoon salt in medium bowl. Let shrimp marinate at room temperature for 20 minutes.
  2. 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. Remove skillet from heat and use slotted spoon to remove garlic from skillet; discard garlic. Set skillet aside.
  3. 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.
  4. 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.
  5. 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.
  6. Add flour and cook, stirring constantly, for 1 minute; stir in vermouth or wine and cook for 1 minute.
  7. Add clam juice and parsley; cook until mixture starts to thicken, 1 to 2 minutes.
  8. Off heat, whisk in butter and lemon juice. Add shrimp and sauce to pasta, adding reserved cooking water if sauce is too thick.
  9. Season with black pepper. Serve, passing lemon wedges separately if desired.

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