Again this is a recipe I got from America’s Test Kitchen Season 10. I have yet to make this but see it in the future for sure!
1 pound extra large shrimp (21to 25 per pound), peeled, deveined, and each shrimp cut into 3 pieces
3 TBS. olive oil
5 medium garlic cloves, minced or pressed through a garlic press (about 5 tsp.), plus 4 medium garlic cloves, smashed
1 pound of mezze rigatoni, fusilli , or campanelle (see note)
1/4-1/2 tsp. red pepper flake (see note)
2 tsp. unbleached all-purpose flour
1/2 cup dry vermouth or white wine
3/4 cup clam juice
1/2 cup chopped fresh parsley leaves
3 TBS. unsalted butter, cut into 3 pieces
1 tsp. lemon juice, plus lemon wedges for serving
Ground black pepper
Toss the shrimp, 1 tablespoon of the oil, 2 teaspoons of the minced garlic, and 1/4 teaspoon salt in a medium bowl. Let the shrimp marinate at room temperature for 20 minutes.
Heat the 4 smashed garlic cloves and remaining 2 tablespoons oil in a 12-inch skillet over medium-low heat, stirring occasionally until the garlic is light golden brown, 4 to 7 minutes. Remove the skillet from the heat and use a slotted spoon to remove the garlic from the skillet; discard garlic. Set the skillet aside.
Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and pasta to the boiling water and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water then drain the pasta and return it to the pot.
While the pasta cooks, return the skillet with the oil to medium heat; add the shrimp with the marinade to the skillet in a single layer. Cook the shrimp, undisturbed, until the oil starts to bubble gently, 1 to 2 minutes. Stir the shrimp and continue to cook until almost cooked through, about 1 minute longer. Using a slotted spoon, transfer the shrimp to a medium bowl. Ass the remaining 3 teaspoons minced garlic and the red pepper flakes to the skillet and cook until fragrant. About 1 minute. Add the flour and cook, stirring constantly for 1 minute; stir in the vermouth and cook for 1 minute. Add the clam juice and parsley; cook until the mixture starts to thicken, 1 to 2 minutes. Off the heat, whisk in the butter and lemon juice. Add the shrimp and sauce to the pasta and adjust the consistency of the sauce with the reserved pasta cooking water. Season with black pepper to taste. Serve immediately, passing the lemon wedges separately.
Marinate the shrimp while you prepare the remaining ingredients. Any short tubular or curly pasta works well in this recipe. If you prefer more heat, use the greater amount of red pepper flakes given. I used to omit them entirely but found that it adds a nice dimension to the dish, if you don’t like spicy,try the least amount on the recipe and I don’t think you will be disappointed!!