Garlic & Shrimp Pasta

1. 1

   Clean & peel shrimp (if frozen, place in a colander and run under cold water for a few minutes). Cut into one inch pieces.

2. 2

   In a medium sized bowl; combine 2 minced cloves of garlic, 1 Tbl olive oil, a few pinches salt & the shrimp. Allow to marinate at room temperature.

3. 3

   Heat large skillet to medium heat, add 2 Tbl olive oil and 4 smashed cloves of garlic, allow these to cook for about 5 minutes, until lightly browned on each side. Discard garlic, but retain the oil and remove skillet from heat.

4. 4

   Boil pasta water in a large dutch oven. When boiling add a teaspoon of salt and the pasta. Cook until al dente.

5. 5

   With pasta cooking, return skillet to medium heat. Add shrimp mixture and allow to cook for about 4 minutes, until shrimp pieces have just turned pink. Remove shrimp & set aside, retain the oil in the skillet.

6. 6

   Add remaining 3 cloves of minced garlic with red pepper flakes, cook for 1 minute. Add flour while continuing to stir and cook for 1 minute. Stir in the vermouth and cook for 1 minute. Add clam juice & parsley, cook for 2 minutes.

7. 7

   Remove skillet from heat, whisk in butter & lemon juice. Combine pasta, shrimp & sauce in the dutch oven. Season with black pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.