Garlicky Shrimp Pasta

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 5 medium garlic cloves, plus (minced or pressed through garlic press, about 5 teaspoons)
• 4 medium cloves, smashed
• 1 lb large shrimp, peeled, deveined, each shrimp cut into 3 pieces (21-25)
• 3 tablespoons olive oil
• table salt
• 1 lb pasta, in short tubular shapes, such as fusilli, campanelle or 1 lb mezze rigatoni pasta
• 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 clam juice
• 1/2 cup chopped fresh parsley
• 3 tablespoons unsalted butter
• 1 teaspoon lemon juice plus 1 lemon, cut into wedges
• ground black pepper

Recipe

• 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.