Garlic & Shrimp Pasta
After a long, long weekend, we were both pretty tired come Monday night. So as we sat on the couch debating what to do for dinner, we leafed through a couple old Cook's Illustrated magazines. Looking for something appealing, but more importantly quick & easy, we both agreed on this delicious pasta dish.
Makes four servings
Total prep & cook time: 45 minutes
- 5 medium garlic cloves, minced
- 4 medium garlic cloves, mashed
- 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
- 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.
- 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. 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. Add flour while continuing to stir and cook for 1 minute. Stir in the vermouth and cook for 1 minute. Add clam juice & parsley, cook for 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.
Quick Green Bean Side Salad:
Boil your green beans until tender
Immediately transfer to an ice bath to stop the cooking
Toss with feta cheese & balsamic, garnish with parsley
The Finished Product:
ELZ & PAB's review: As with most things that come out of Cook's Illustrated, this recipe was excellent. We followed along pretty closely, as we did not feel that the recipe would need any modifications. It is a quick meal that takes about 30 minutes from start to finish. And, since it uses frozen shrimp, it can be made on a night when you just want to throw something together, if you have the shrimp in the freezer. Since it makes four healthy portions, we were able to enjoy seconds for lunch the following day, served cold. Large rigatoni worked well with this light sauce. This is also a relatively healthy meal, which could be made more so by cutting down on the amount of butter used.
Waste not, want not
elz + pab