Garlic Shrimp Pasta Recipe

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Ingredients:

Serving

5 garlic cloves, minced (about 5 tsp)
4 garlic cloves, smashed
1 lb large shrimp, peeled, deveined
3 tbsp olive oil
salt
1 lb short pasta ( rigatoni , fusilli , or campanelle)
1/4-1/2 tsp red pepper flakes
2 tsp unbleached all-purpose flour
1/2 cup dry vermouth or 1/2 cup white wine
3/4 cup bottled clam juice
1/2 cup chopped fresh flat-leaf parsley
3 tbsp unsalted butter
1 tsp fresh lemon juice
fresh ground black pepper , to taste
1 lemon, cut into wedges for serving

Directions:

Toss 2 teaspoons of the minced garlic, the shrimp, 1 tablespoon of the olive oil, and a 1/4 teaspoon of salt in a medium bowl. Let the shrimp marinate at room temperature for 20 minutes.
Heat the smashed garlic cloves and the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-low heat, stirring occasionally, until the garlic is light golden brown, 4 to 7 minutes. remove the skillet from the heat and use a slotted spoon to remove the garlic from the skillet; discard the garlic. Set the skillet aside.
Bring 4 quarts of water to a boil in a large Dutch oven over high heat. Add 1 tablespoon salt and the pasta. Cook, stirring often, until just al dente. Drain the pasta, reserving 1/4 cup of the cooking water, and transfer the pasta back to the pot.
Meanwhile, return the skillet with the oil to medium heat; add the shrimp with the marinade to the skillet in a single layer. Cook the shrimp, undisturbed, until the oil starts to bubble gently, 1 to 2 minutes. Stir the shrimp and continue to cook through, about 1 minute longer. Using a slotted spoon, transfer, the shrimp to a medium bowl. Add the remaining 3 teaspoons of minced garlic and the red pepper lakes to the skillet and cook until just fragrant, about 1 minute. Add the flour and cook, stirring constantly, for 1 minute; stir in the vermouth and cook for 1 minute. add the clam juice and chopped parsley; cook until the mixture starts to thicken, 1 to 2 minutes. Remove skillet from the heat; whisk in the butter and lemon juice. Add the shrimp and sauce to the pasta, adjusting the consistency with up to 1/4 cup of reserved pasta cooking water. Season with pepper to taste.
Serve, passing the lemon wedges separately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	749.29 Kcal (3137 kJ)
Calories from fat	377.61 Kcal
		% Daily Value*
Total Fat	41.96g	65%
Cholesterol	126.07mg	42%
Sodium	1473.13mg	61%
Potassium	237.37mg	5%
Total Carbs	73.14g	24%
Sugars	1.6g	6%
Dietary Fiber	1.59g	6%
Protein	16.08g	32%
Vitamin C	16.1mg	27%
Vitamin A	0.1mg	4%
Iron	2.9mg	16%
Calcium	69.2mg	7%

Amount Per 100 g
Calories	219.35 Kcal (918 kJ)
Calories from fat	110.54 Kcal
		% Daily Value*
Total Fat	12.28g	65%
Cholesterol	36.91mg	42%
Sodium	431.24mg	61%
Potassium	69.49mg	5%
Total Carbs	21.41g	24%
Sugars	0.47g	6%
Dietary Fiber	0.47g	6%
Protein	4.71g	32%
Vitamin C	4.7mg	27%
Iron	0.9mg	16%
Calcium	20.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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