This flavorful pasta dinner is “shrimp-ly” delicious. You can find this recipe and many more in our cookbook Kids Can Cook Anything!
In medium bowl, combine shrimp, pepper, and ½ teaspoon salt. Use rubber spatula to stir until shrimp are evenly coated.
In Dutch oven, heat 1 tablespoon oil over medium-high heat until shimmering, about 2 minutes (oil should be hot but not smoking).
Add shrimp to pot and use rubber spatula to spread in single layer. Cook shrimp, without stirring, until edges turn pink, about 1 minute.
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.
Stir in water, broth, clam juice, pasta, and remaining ¾ teaspoon salt. Increase heat to medium-high and cook, stirring often, for 12 minutes.
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.)
This one-pot meal features seafood flavor in every bite, thanks to two oceanic ingredients. First: the shrimp. These slightly sweet crustaceans cook through VERY quickly, in just about 2 minutes. We take the cooked shrimp out of the pot before adding the pasta—this way they don’t overcook and turn tough and rubbery. The second seafood star: clam juice. This briny liquid, made by cooking clams in salted water, boosts this dish’s delicate seafood flavor. Cooking the pasta in a mixture of clam juice and chicken broth (instead of cooking it in a separate pot of water, draining it, and then adding the sauce) lets the dry pasta soak up all that savory, salty flavor.