KitchenMagician's Recipe

FUSILLI - SHRIMP AND GARLIC

Category: Pasta in Sauce

Makes 6 servings.

9 cloves garlic
1 lb. medium shrimp, peeled and deveined
3 T. olive oil
salt and pepper
1 lb. fusilli, cooked and hot
1/4 c. hot water (from pasta)
1/2 tsp. red pepper flakes
2 tsp. all-purpose flour
1/2 c. white wine
3/4 c. clam juice
1/2 c. chopped fresh parsley
3 T. butter
1 tsp. lemon juice
1 lemon, cut into wedges

Mince 5 cloves of the garlic; smash the remaining 4 cloves; set aside.
Toss 2 teaspoons minced garlic, shrimp, 1 tablespoon oil, and 1/4 teaspoon salt in medium bowl. Let shrimp marinate at room temperature 20 minutes.
Heat 4 smashed garlic cloves and remaining 2 tablespoons oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes.
Remove skillet from heat and use slotted spoon to remove garlic from skillet; discard garlic.
Add shrimp with marinade to skillet 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 wine and cook for 1 minute.
Add clam juice and parsley; cook until mixture starts to thicken, 1 to 2 minutes.
Remove from heat; whisk in butter and lemon juice.
Add shrimp and sauce to pasta, adding reserved cooking water if sauce is too thick.
Season with black pepper. Serve, passing lemon wedges separately.