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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.
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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.
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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.
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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.
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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.
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6
Add flour and cook, stirring constantly, for 1 minute; stir in vermouth or wine and cook for 1 minute.
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7
Add clam juice and parsley; cook until mixture starts to thicken, 1 to 2 minutes.
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8
Off heat, whisk in butter and lemon juice. Add shrimp and sauce to pasta, adding reserved cooking water if sauce is too thick.
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9
Season with black pepper. Serve, passing lemon wedges separately if desired.
