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1
Cut enough of scallion greens into 2-inch pieces to measure 3 cups and finely chop white parts.
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2
Mince garlic.
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3
Shell and devein shrimp.
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4
Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for scallion greens and pasta.
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5
In a deep 12-inch heavy skillet cook finely chopped scallions in 2 tablespoons oil over moderately low heat, stirring, until tender, about 5 minutes.
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6
Add garlic and cook, stirring, 1 minute.
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7
Transfer mixture to a blender and wipe skillet clean.
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8
Blanch scallion greens in boiling water 30 seconds and with a slotted spoon transfer to blender.
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9
Transfer 1/4 cup scallion water to blender and reserve water remaining in pot over low heat, covered.
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10
Blend scallion mixture with 2 tablespoons oil until smooth (use caution when blending hot liquids).
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11
Season sauce with salt and pepper.
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12
In skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and saute half of shrimp, turning them, until golden brown on both sides and just cooked through, about 2 minutes.
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13
Transfer shrimp to a plate and keep warm, covered.
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14
Saute remaining shrimp in same manner, adding remaining tablespoon oil if necessary, and keep warm in skillet, covered.
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15
Return water in pot to a boil.
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16
Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water.
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17
Drain pasta in a colander and add to skillet with sauce and 1/4 cup reserved pasta water.
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18
Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through.
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19
Serve pasta topped with remaining shrimp and garnished with scallion greens.
