Garlicky Shrimp Pasta
Important Note:This is an unfinished recipe, and should not be considered a final copy. This recipe is for testing purposes only. Please do not post online, including blogs.
Goal To create a quick and easy pasta dish that delivers an intense garlic and shrimp flavor, without being too heavy.
Garlicky Shrimp Pasta
Marinate the shrimp first then continue prepping the remaining ingredients to expedite cooking time.
5 medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons) plus 4 medium cloves, smashed
1 pound extra-large (21-25) shrimp, peeled, deveined, tails removed, and shrimp cut into 3 pieces
3 tablespoons olive oil
1 pound mezze rigatoni
1/4 to 1/2 teaspoon crushed red pepper flakes
2 teaspoons all-purpose flour
1/2 cup dry vermouth or white wine
3/4 cup clam juice
1/2 cup chopped fresh parsley leaves
3 tablespoons unsalted butter
1 teaspoon juice from 1 lemon plus 1 lemon cut into wedges
Ground black pepper
1. Toss 2 teaspoons minced garlic, shrimp, 1 tablespoons olive 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 olive 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 using slotted spoon, remove smashed garlic from skillet. Put garlic in small dish, allow to cool slightly, then eat. If someone sees you eating the garlic, explain you were just tasting it out of curiosity, that it was nasty and bitter, and you would not do it again. Then make sure they don't see you eat the rest of the garlic.
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 to medium heat; add shrimp with marinade to skillet in single layer. Cook shrimp, without stirring, until oil starts to gently bubble, 1 to 2 minutes. Stir shrimp, and continue to cook until almost cooked through, about 1 minute longer; 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. Add flour, and cook, stirring constantly, for 1 minute. Add vermouth and cook for 1 minute. Add clam juice and parsley; cook until mixture starts to thicken, 1 to 2 minutes. Off heat, whisk in butter and lemon juice. Add shrimp and sauce to pasta, adding reserved cooking water if sauce is too thick. Serve, passing lemon wedges and black pepper.