recipe

This flavorful pasta dinner is “shrimp-ly” delicious. You can find this recipe and many more in our cookbook Kids Can Cook Anything!

safety
  • Uses a knife
  • Uses the stovetop
difficulty
  • Intermediate
time
  • 45 minutes
yield
  • Serves 4

Prepare Ingredients

1 pound
frozen peeled and deveined extra-large shrimp (21 to 25 per pound), thawed and tails removed
⅛ teaspoon
pepper
½ teaspoon
plus ¾ teaspoon table salt, measured separately
1 tablespoon plus 2 tablespoons
extra-virgin olive oil, measured separately
6–8
garlic cloves, peeled and minced
⅛ teaspoon
red pepper flakes
4½ cups
medium pasta shells (12 ounces)
3 cups
water
2 cups
chicken broth
½ cup
bottled clam juice
2 tablespoons
chopped fresh parsley
½ teaspoon
grated lemon zest plus 2 tablespoons juice, zested and squeezed from 1 lemon

Gather Cooking Equipment

Medium bowl
Rubber spatula
Dutch oven
Tongs
Large plate
1
 
1 pound
frozen peeled and deveined extra-large shrimp (21 to 25 per pound), thawed and tails removed
⅛ teaspoon
pepper
½ teaspoon
table salt

In medium bowl, combine shrimp, pepper, and ½ teaspoon salt. Use rubber spatula to stir until shrimp are evenly coated.

 
2
 
1 tablespoon
extra-virgin olive oil

In Dutch oven, heat 1 tablespoon oil over medium-high heat until shimmering, about 2 minutes (oil should be hot but not smoking).

 
3
 

Add shrimp to pot and use rubber spatula to spread in single layer. Cook shrimp, without stirring, until edges turn pink, about 1 minute.

 
4
 

Stir shrimp and cook until pink all over, 30 seconds to 1 minute. Turn off heat. Use tongs to transfer shrimp to large plate.

 
5
 
6–8
garlic cloves, peeled and minced
⅛ teaspoon
red pepper flakes
2 tablespoons
extra-virgin olive oil

Add garlic, pepper flakes, and remaining 2 tablespoons oil to pot. Cook over low heat, stirring often with clean rubber spatula, until garlic is just beginning to turn golden, 4 to 6 minutes.

 
6
 
3 cups
water
2 cups
chicken broth
½ cup
bottled clam juice
4½ cups
medium pasta shells (12 ounces)
¾ teaspoon
table salt

Stir in water, broth, clam juice, pasta, and remaining ¾ teaspoon salt. Increase heat to medium-high and cook, stirring often, for 12 minutes.

 
7
 

Continue cooking, stirring constantly and scraping bottom of pot, until pasta is tender and sauce is thickened, 3 to 8 minutes longer. Turn off heat. (Sauce will continue to thicken as it cools.)

 
8
 
2 tablespoons
chopped fresh parsley
½ teaspoon
grated lemon zest plus 2 tablespoons juice, zested and squeezed from 1 lemon

Stir in parsley, lemon zest and juice, and shrimp. Let sit until shrimp are heated through, 1 to 2 minutes. Serve.