After making the Cook’s Illustrated Chicken last night…i decided to find another recipe from that site to make for tonight!…We decided on Garlicky Shrimp Pasta…sounded really tasty!!!…tasted really tasty!!! 🙂 For our veggies…we went the salad route and steven wanted a japanese-style creamy dressing…so I created one!!
Garlicky Shrimp Pasta
1 Bulb of Garlic, mince 1/2 of the cloves, and smash 1/2 of the cloves
1 Pound shrimp, peeled, deveined, each shrimp cut into 3 pieces
3 Tbsp Garlic Flavored Olive Oil
1 tsp Salt
1 Pound Penne
1/4 tsp Red Pepper Flakes
2 tsps All-Purpose Flour
1/2 cup Dry Sherry
3/4 cup Chicken Broth
1 Tbsp Dried Parsley Flakes
3 1/2 Tbsps Unsalted Butter
2 tsp Lemon Juice
1 tsp Black Pepper
1. Toss 1/2 of the minced garlic, shrimp, 1 tablespoon oil, and 1/4 teaspoon salt in medium bowl. Let shrimp marinate at room temperature 20 minutes.
2. Heat the smashed garlic cloves and remaining 2 tablespoons oil in a dutch oven over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove from heat and use slotted spoon to remove garlic from dutch oven; discard garlic.
3. Bring 4 quarts water to boil in large pot over high heat. Add 1 tablespoon salt and pasta. Cook until just al dente, then drain pasta, reserving 1/4 cup cooking water.
4. While pasta cooks, return dutch oven with oil to medium heat; add shrimp with marinade to dutch oven in single layer. Cook shrimp, undisturbed, until oil starts to bubble gently, 1 to 2 minutes. Stir shrimp and continue to cook until almost cooked through, about 1 minute longer. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 3 teaspoons minced garlic and pepper flakes to skillet and cook until fragrant, about 1 minute. Add flour and cook, stirring constantly, for 1 minute; stir in sherry and cook for 1 minute. Add chicken broth and parsley; cook until mixture starts to thicken, 1 to 2 minutes. Off heat, whisk in butter and lemon juice. Add shrimp and pasta to sauce and combine, adding reserved cooking water if sauce is too thick. Season with salt and black pepper.