Cook's Illustrated. Originally received as a test recipe when I subscribed to their "testers" group, it has since become a standard recipe of mine. I usually have all the ingredients on hand (I grown parsley in summer) so I can throw it together anytime.
A note about the wine - several cooking gurus and websites say that dry vermouth always works in recipes that require white wine. This is a huge advantage because vermouth is a fortified wine that lasts much longer when opened than a white wine, plus it's easy to find in half-bottles. This means if you only need a half-cup of white wine you don't need to open a a full-size bottle which won't last long. One of Cook's Illustrated favorite vermouths is their "Best Buy", Gallo Extra Dry, which is very easy to find in half-bottles.
Ingredients
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
Table salt
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
Instructions
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, sprinkle with salt and 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.