Garlicky Shrimp Pasta

Name: Garlicky Shrimp Pasta
Yield: Serves 4
Ingredients: 5 medium, garlic cloves, minced or pressed through garlic press (about 5 teaspoons), plus 4 medium cloves, smashed; 1 pound, large shrimp (21-25), peeled, deveined, each shrimp cut into 3 pieces; 3 tablespoons, olive oil; , Table salt; 1/4-1/2 teaspoon, red pepper flakes; 1 pound, pasta in short, tubular shapes, such as fusilli, campanelle, or mezze rigatoni; 2 teaspoons, unbleached all-purpose flour; 1/2 cup, dry vermouth or white wine; 3/4 cup, clam juice; 1/2 cup, chopped fresh parsley; 3 tablespoons, unsalted butter; 1 teaspoon, lemon juice plus 1 lemon, cut into wedges; , Ground black pepper

47 comments

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?

SERVES4

TIME1 hour

has video

WHY THIS RECIPE WORKS

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...

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