Wednesday, February 10, 2010

Garlicky Shrimp Pasta

I made Garlicky Shrimp Pasta the other night for dinner and I all I can say is yum. Yum yum yum. We eat a ton of chicken and this dish is a nice way to get some non-chicken into our diet. The directions are perfect the way they are, but just make sure you don’t overcook the shrimp, burn the garlic, or go too heavy on the oil. I had never used clam juice before and whatever it did to the sauce it was great. The garlicky flavor was spot on and the red pepper flakes added the perfect zing at the end of each bite.


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Garlicky Shrimp Pasta

Ingredients:

5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons), plus 4 medium cloves, smashed
1 pound large shrimp (21-25), peeled, deveined, each shrimp cut into 3 pieces
3 tablespoons olive oil
Table salt
1 pound pasta in short, tubular shapes, such as fusilli, campanelle, or mezze rigatoni
1/4-1/2 teaspoon red pepper flakes
2 teaspoons unbleached, all-purpose
1/2 cup dry vermouth or white wine
3/4 cup clam juice
1/2 cup chopped fresh parsley
3 tablespoons unsalted butter
1 teaspoon lemon juice plus 1 lemon, cut into wedges
Ground black pepper

Directions:

1. Toss 2 teaspoons minced garlic, shrimp, 1 tablespoon oil, and 1/4 teaspoon salt in medium bowl. Let shrimp marinate at room temperature 20 minutes while you prepare the remaining ingredients.

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.

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.

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

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