Notes: I've done this a bunch. It is a go to meal for events like mother's day or birthdays. They all love it. Quite yummy and works even on some picky eaters.
Serves: 4 easily, but I typically double it because I use the 2 lb family back that comes from wegmans.
Ingredients: <the ingredients provided generally in the order they are used, including any prep>
- 1 lb shrimp peeled and deveined of size 21/25, cut into thirds with tails removed
- 2 cloves garlic minced or crushed
- 1/4 tsp table salt
- 4 cloves garlic smashed
- 1 lb short pasta like mezzo rigatoni
- 3 cloves garlic crushed or minced
- Pinch to 1/4 tsp red pepper flakes
- 2 tsp flour
- 1/2 cup dry vermouth
- 3/4 cup bar harbor clam juice
- 1/2 cup minced parsley
- 3 tbsp unsalted butter
- 1 tsp lemon juice
Program: <list of steps>
- Combine shrimp garlic and salt with 1 tbsp olive oil in bowl and let marinate for 20 mins
- Combine 2 tbsp olive oil and 4 smashed cloves in 12 inch skillet on medium low heat
- Heat til garlic a golden brown. Remove garlic and discard.
- Cook pasta til Al dente
- Raise skillet heat to medium. Add shrimp with marinade in single layer. Leave u disturbed for 1-2 mins til they get pink on bottom
- Stir shrimp and cook for another minute til just cooked through
- Remove shrimp to serving bowl that will eventually hold everything
- Add garlic and pepper flakes and cook a min til fragrant
- Add flour and stir to cook a bit
- Add vermouth and cook for a minute
- Add clam juice and parsley and cook for a couple mins til sauce thickens slightly
- Off heat add in butter til melted along with lemon juice
- Combine sauce pasta and shrimp in bowl. Season with fresh ground pepper
Variations:
- I do have a version on here that doesn't use shrimp and just uses a plain sauce
- I love this with long pasta and broccoli - the broccoli gets all tangled up!
Log:
- First Made: Several years ago
- Last Made: Its a regular
Tags:
- Meal: Dinner
- Special: Regular_Rotation, Bulk
- Sidebar:
- Source: Cooks
Version: Version 1.3
