But there are problems. Tender shrimp are prepared in seconds. Flying garlic can easily become domineering or bitter (or just disappear). Add to this the feat of making a broth sauce to cover pasta, and this simple recipe will turn into a shaky balance. But we still wanted everything: pasta al dente and wet shrimp tied with an elastic sauce with a deep garlic flavor.

PASTA with shrimp with garlic

Servings Per Container: 4-6

From start to finish: 45 minutes

Chef’s Note: Marinate the shrimp while you cook the rest of the ingredients. Use fewer red pepper flakes for a softer sauce.

1 pound large shrimp (26 to 30 per pound), peeled, peeled and each shrimp cut into 3 pieces

3 tablespoons olive oil

9 cloves of garlic, peeled (5 cloves crushed and 4 crushed)

Add salt and pepper

1 pound of penne, ziti or other short tubular pasta

¼ – ½ teaspoon red pepper flakes

2 teaspoons of universal flour

½ glasses of dry vermouth or white wine

¾ glasses of shellfish juice in bottles

½ cups chopped fresh parsley

3 tablespoons unsalted butter

1 teaspoon lemon juice plus lemon slices to serve

Mix shrimp, 1 tablespoon oil, one-third crushed garlic and ¼ teaspoon salt in a bowl. Let the shrimp marinate at room temperature for 20 minutes.

Heat the crushed garlic and the remaining 2 tablespoons of oil in a 12-inch skillet over medium-low heat, stirring often, until the garlic is golden but not brown, 4 to 7 minutes. Remove from heat, remove garlic with skimmer and discard. Set the pan with the oil aside.

Bring 4 liters of water to a boil in a large saucepan. Add the pasta and 1 tablespoon of salt and cook, stirring often, until al dente. Reserve ½ glasses of water for cooking, then drain the pasta and return them to the pan.

While the pasta is cooking, return the pan to medium heat. Add the shrimp along with the marinade, spread evenly and cook, stirring, until the oil starts to bubble softly, 1 to 2 minutes.

Stir in the shrimp and continue to cook until cooked through, about 1 minute longer. Remove the shrimp with a skimmer and transfer to a clean bowl. Add the remaining chopped garlic and pepper flakes to the pan and cook over medium heat until fragrant, about 30 seconds. Add flour and cook, stirring constantly, for 1 minute. Slowly whisk the vermouth and cook for 1 minute.

Mix the clam juice and parsley and cook until the mixture starts to thicken, 1 to 2 minutes. Turn off the heat, whisk the butter until melted, then add the lemon juice.

Add the shrimp and sauce to the pasta and stir. As needed, add appropriate cooking water to adjust the consistency. Season with pepper to taste. Serve immediately, separately slicing lemon slices.

Nutrition information per serving: 474 calories; 130 calories from fat; 15 g fat (5 g saturated; 0 g trans fat); 111 mg cholesterol; 692 mg of sodium; 60 g of carbohydrates; 3 g of fiber; 3 g of sugar; 20 g of protein.

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