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Garlic Shrimp with Pasta
Ingredients
2 pounds shell-on uncooked shrimp, 16-20 per pound
6 tablespoons good quality extra virgin olive oil, divided
10 medium cloves fresh garlic, divided (Five cloves left whole and smashed, five cloves minced and divided into three tablespoons)
1/2 teaspoon kosher salt
1 medium sweet onion, cut in half from top to bottom then sliced into half-moon circles with the grain
1 large yellow bell pepper, sliced into strips two inches long and a half inch wide
12-ounces dry fusilli
Large pinch red pepper flakes
4 tablespoons butter, divided
1 tablespoon all-purpose flour
1/2 cup white wine, such as Chardonnay
3/4 cup low sodium chicken stock or broth
2 teaspoons fresh lemon juice
Zest of half a lemon
1/2 cup fresh Italian flat leaf parsley, chopped
1/2 cup Parmesan cheese, freshly grated – plus more for serving
Optional – Freshly cracked black pepper, for serving
Instructions
- Peel the shrimp and cut any large shrimp in half and leave the smaller shrimp whole.
- Place shrimp in a bowl with two tablespoons of the olive oil, 2 tablespoons of minced garlic and the kosher salt and marinate while you prepare the rest of the dish.
- Bring a pot of salted water to a boil and keep the water hot and ready to cook the pasta in a later step.
- In a large wok, pour in remaining 4 tablespoons of the olive oil.
- Take five peeled garlic cloves and smash them on your cutting board with the side of a knife. Add to the pan with the oil and bring the heat to low.
- Cook the garlic on low for ten minutes, turning each piece a few times so they don’t cook too long on one side. After ten minutes, remove the garlic and discard.
- Heat the pan of garlic flavored oil over medium heat and add the onion and peppers and cook for about five minutes or until the vegetables have softened but still maintain texture. Remove them to a large bowl with a slotted spoon, leaving the oil in the pan.
- Bring the pot of water back to a boil and add the fusilli and cook a few minutes less than the package directions. The pasta should still have some chew and not be fully cooked.
- While the pasta cooks, raise the heat under the garlic oil to medium high and once hot, add one tablespoon of minced garlic and the red pepper flakes and cook one minute. Then add all of the shrimp including the marinade. Toss quickly and often to cook the shrimp almost to fully cooked. The shrimp should be pink on the outside and still a little opaque in the center, about three minutes. Pick up the wok or saute pan, and slide the shrimp with any liquid into the bowl with the pepper and onion.
- Keep the heat at medium high and add two tablespoons of butter and once melted, add the flour and cook for one minute, stirring continually.
- Add the wine and cook for two minutes, again stirring continually.
- Add the stock, lemon juice and lemon zest and cook over medium for one minute then reduce to low to hold until the pasta is cooked.
- Once the pasta is cooked, don’t drain but use a spider or strainer and add the almost-cooked pasta to the liquid in the wok along with one cup of the pasta water. Turn the heat to medium high and cook just long enough to finish cooking the pasta, maybe 2-3 minutes.
- Add the bowl with the shrimp, peppers and onions and bring everything up to hot.
- Stir in the remaining butter, the parsley and the Parmesan cheese and combine.
- Remove from heat and serve with additional Parmesan cheese.
- Also, can be served with freshly cracked black pepper, optional.
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