Garlicky Shrimp Pasta

Delicious yes, but do make breath mints available after this meal. Garlic breath can make converstion uncomfortable. Coming from one of my favorite sources, America's Test Kitchen, this meal is great for weeknight nosh as it's quick and easy to prepare and you most likely have all of the ingredients on hand. Use frozen shrimp and thaw by running under cold water. This saves on time and is easier on your wallet than fresh shrimp.



Garlicky Shrimp Pasta - serves 4

Have it:
5 garlic cloves, minced (about 5 teas.) plus 4 cloves, smashed (I told you it was garlicky!)
1 lb. large shrimp (21-25 count), peeled and deveined, each shrimp cut into 3 pieces
3 tbl. olive oil
1 lb. short pasta such as mezze rigatoni (love these little guys), fusilli or campanelle
1/4 - 1/2 teas. red pepper flakes
2 teas. unbleached all-purpose flour
1/2 c. dry vermouth or white wine
3/4 c. clam juice (can find near the canned tuna)
1/2 c. chopped fresh parsley
3 tbl. unsalted butter
1 teas. fresh lemon juice plus 1 lemon, cut into wedges for serving
Pepper

Do it:
1. Toss 2 teas. of the minced garlic, the shrimp, 1 tbl. of the oil, and 1/4 teas. salt in a medium bowl. Let the shrimp marinate at room temperature for 20 minutes. This can marinate as you prepare the remaining ingredients.

2. Heat the smashed garlic cloves and the remaining 2 tbl. oil in a 12-inch skillet over medium-low heat, stirring occasionally, until the garlic is light golden brown, 4-7 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.

3. Bring 4 quarts water to a boil in a large Dutch oven (if you don't have a DO, you can use a large pot. However, the DO is a great tool and I would recommend investing in one.) over high heat. Add 1 tbl. salt and the pasta. Cook, stirring often, until just al dente. Drain the pasta, reserving 1/4 c. of the cooking water, and transfer the pasta back to the pot.

4. 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, 1-2 minutes. Stir the shrimp and continue to cook until almost cooked through, about 1 minute longer. Using a slotted spoon, transfer the shrimp to a medium bowl. Add the remaining 3 teas. minced garlic and the red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the flour and cook, stirring constantly, for 1 minute. Add the clam juice and parsley; cook until mixture starts to thicken, 1-2 minutes. Off 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 c. reserved pasta cooking water. Season with pepper to taste. Serve, (in a lovely Crate & Barrel serving dish as I have) passing the lemon wedges separately.

To complete this yummy meal, serve with crunchy crostini bread and steamed asparagus to keep the meal light. Top off with a glass of your favorite white wine and wow, a flavorful meal with easy behind the scenes work for you!

Source: The Best of America's Test Kitchen Best Recipes & Reviews 2010, pick this up at your local grocery or book store in the magazine section.