In theory, garlic shrimp pasta has all the makings of an ideal weeknight meal. Toss a few quick-cooking ingredients — shrimp, garlic, oil, wine — with boiled dried pasta, and only the salad’s left holding up dinner.
But there are challenges. Delicate shrimp overcooks in a matter of seconds. Volatile garlic can easily become overbearing or bitter (or simply disappear). Add to that the feat of getting a brothy sauce to coat the pasta, and this simple recipe turns into a precarious balancing act. But we still wanted it all: al dente pasta and moist shrimp bound by a supple sauce infused with a deep garlic flavor.
Chef’s Note: Marinate the shrimp while you prepare the remaining ingredients. Use the smaller amount of red pepper flakes for a milder sauce.
GARLIC SHRIMP PASTA
Servings: 4-6
Start to finish: 45 minutes
1 pound large shrimp (26-30 per pound), peeled, deveined, and each shrimp cut into 3 pieces
3 tablespoons olive oil
9 garlic cloves, peeled (5 cloves minced, 4 cloves smashed)
Salt and pepper
1 pound penne, ziti, or other short, tubular pasta
1/4-1/2 teaspoon red pepper flakes
2 teaspoons all-purpose flour
1/2 cup dry vermouth or white wine
3/4 cup bottled clam juice
1/2 cup chopped fresh parsley
3 tablespoons unsalted butter
1 teaspoon lemon juice, plus lemon wedges for serving
Nutrition information per serving: 474 calories; 130 calories from fat; 15 g fat (5 g saturated; 0 g trans fats); 111 mg cholesterol; 692 mg sodium; 60 g carbohydrate; 3 g fiber; 3 g sugar; 20 g protein.
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