1 pound of shrimp, peeled, deveined, and cut into three pieces
3 tablespoons of olive oil
1 pound of pasta, we recommend a tubular pasta like mezzi rigatoni
1/2 teaspoon of red pepper flakes
2 tablespoons of all-purpose unbleached flour
1/2 cup of dry vermouth (or white wine)
3/4 cup of clam juice
1/2 cup of chopped parsley
3 tablespoons of unsalted butter
1 teaspoon of lemon juice
1 lemon, cut into wedges
Ground black pepper
Ready In 45 Minutes
Clean & peel shrimp (if frozen, place in a colander and run under cold water for a few minutes).
Cut into one inch pieces.
In a medium sized bowl; combine 2 minced cloves of garlic, 1 Tbl olive oil, a few pinches salt & the shrimp. Allow to marinate at room temperature.
Heat large skillet to medium heat, add 2 Tbl olive oil and 4 smashed cloves of garlic, allow these to cook for about 5 minutes, until lightly browned on each side. Discard garlic, but retain the oil and remove skillet from heat.
Length: 5 minutes
Boil pasta water in a large dutch oven. When boiling add a teaspoon of salt and the pasta. Cook until al dente.
With pasta cooking, return skillet to medium heat.
Add shrimp mixture and allow to cook for about 4 minutes, until shrimp pieces have just turned pink.
Length: 4 minutes
Remove shrimp & set aside, retain the oil in the skillet.
Add remaining 3 cloves of minced garlic with red pepper flakes, cook for 1 minute.
Length: 1 minutes
Add flour while continuing to stir and cook for 1 minute. Stir in the vermouth and cook for 1 minute.
Length: 2 minutes
Add clam juice & parsley, cook for 2 minutes.
Length: 2 minutes
Remove skillet from heat, whisk in butter & lemon juice.
Combine pasta, shrimp & sauce in the dutch oven. Season with black pepper and serve.