Appears in Cook's Illustrated November/December 2008, America's Test Kitchen TV
Delicate shrimp, volatile garlic, and a whole mess of oil—what could possibly go wrong?
To get everything we wanted in a shrimp and pasta recipe—al dente pasta and moist shrimp bound by a supple sauce infused with a deep garlic flavor—we cut the shrimp in thirds before marinating them in minced garlic. Then we cooked whole gar...