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Garlic Shrimp Pasta
A comforting bowl of short tubular pasta tossed with tender marinated shrimp and a rich garlic sauce. The secret to the deep flavor is infusing the olive oil with smashed garlic before cooking the shrimp. It comes together quickly enough for a weeknight dinner but feels special enough for weekend entertaining. Fresh parsley, a splash of dry vermouth, and a squeeze of lemon juice brighten the savory clam juice and butter reduction.
Ingredients
- 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and each shrimp cut into 3 pieces
- 3 tablespoons olive oil
- 9 garlic cloves, peeled (5 cloves minced and 4 cloves smashed)
- Salt and pepper
- 1 pound penne, ziti, or other short, tubular pasta
- ¼–½ teaspoon red pepper flakes
- 2 teaspoons all-purpose flour
- ½ cup dry vermouth or white wine
- ¾ cup bottled clam juice
- ½ cup chopped fresh parsley
- 3 tablespoons unsalted butter
- 1 teaspoon lemon juice, plus lemon wedges for serving
Instructions
- 1Mix the shrimp, one tablespoon of olive oil, a third of the minced garlic, and a quarter teaspoon of salt in a bowl. Leave the mixture to marinate at room temperature for 20 minutes.
- 2Warm the smashed garlic cloves and the remaining two tablespoons of olive oil in a 12-inch skillet over medium-low heat. Stir frequently until the garlic takes on a golden color, which takes about 4 to 7 minutes.
- 3Take the skillet off the heat. Scoop out the garlic pieces with a slotted spoon and throw them away, leaving the infused oil in the pan.
- 4Boil four quarts of water in a large pot. Stir in the pasta and one tablespoon of salt, cooking until al dente. Save a half cup of the starchy cooking water, drain the pasta, and put it back into the pot.
- 5Place the skillet with the garlic oil back over medium heat while the pasta finishes cooking.
- 6Put the shrimp and its marinade into the skillet in a single layer. Let it cook undisturbed for 1 to 2 minutes until the oil begins to bubble lightly.
- 7Toss the shrimp and cook for another minute until they are mostly opaque. Use a slotted spoon to move the shrimp to a clean bowl.
- 8Toss the rest of the minced garlic and the red pepper flakes into the skillet. Cook over medium heat for about 30 seconds until you can smell the garlic. Sprinkle in the flour and stir continuously for 1 minute.
- 9Pour in the vermouth slowly while whisking, and let it cook for 1 minute. Mix in the clam juice and chopped parsley, simmering for 1 to 2 minutes until the sauce thickens slightly.
- 10Remove the pan from the heat. Whisk the butter into the sauce until it melts completely, and then stir in the lemon juice.
- 11Pour the shrimp and the finished sauce over the cooked pasta, tossing well to coat. Pour in splashes of the reserved pasta water if the sauce needs thinning. Taste and add black pepper as needed.