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Garlic Shrimp Pasta
Nine garlic cloves split two ways — four smashed to infuse the olive oil, five minced and cooked into the sauce — build a layered garlic flavor that doesn't turn sharp. Dry vermouth and bottled clam juice deglaze the pan and reduce into a briny, savory base, thickened slightly with flour before butter and lemon juice go in. Each shrimp gets cut into three pieces so the meat distributes across the pound of tubular pasta. Starchy pasta water loosens the sauce at the end into a glossy coat. Serves four in about 55 minutes.
Equipment
- Stovetop
- Skillet
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, 1 tablespoon of olive oil, a third of the minced garlic, and 1/4 teaspoon of salt in a bowl. Let the mixture marinate at room temperature for 20 minutes. This brief marinade ensures the seafood is seasoned all the way through.
- 2Warm the smashed garlic cloves and the remaining 2 tablespoons of olive oil in a 12-inch skillet over medium-low heat. Stir frequently until the garlic takes on a golden color, about 4 to 7 minutes.
- 3Take the skillet off the heat. Scoop out the garlic pieces with a slotted spoon and discard them, leaving the infused oil in the pan.
- 4Bring 4 quarts of water to a boil in a large pot. Stir in the pasta and 1 tablespoon of salt, cooking until al dente. Save 1/2 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. Put 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.
- 6Toss the shrimp and cook for another minute until they're mostly opaque. Use a slotted spoon to move the shrimp to a clean bowl. Don't overcook them here, as they'll warm up again in the final sauce.
- 7Toss the rest of the minced garlic and the red pepper flakes into the skillet. Cook over medium heat for about 30 seconds until fragrant. Sprinkle in the flour and stir continuously for 1 minute.
- 8Pour 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.
- 9Remove the pan from the heat. Whisk the butter into the sauce until it melts completely, then stir in the lemon juice.
- 10Pour 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.
Notes
- Serving: Pass extra lemon wedges at the table for squeezing over the top.
- Swap: If you don't have dry vermouth, a dry white wine like Pinot Grigio or Sauvignon Blanc works beautifully.
- Prep tip: Have all your sauce ingredients measured and ready by the stove. The cooking process moves very fast once the shrimp goes in.
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of water.
Recipe Details
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