↞ recipe box start page
Category: Pasta in Sauce
Prep Time: Cook Time: Total Time:
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.
view more member recipes
FUSILLI - SHRIMP AND GARLIC
view my recipes
print
save
Category: Pasta in Sauce
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Fusilli With Roasted Tomatoes, Asparagus, Shrimp And Garlic
by ICOOK2
Ingredients 12 Roma tomatoes, quartered 1 head of garlic, cut in half cross-wise 1 pound thin asparagus, cut into 2-inch pieces 1 pound large shrimp, peeled and deveined 1 tablespoon olive oi
by ICOOK2
Ingredients 12 Roma tomatoes, quartered 1 head of garlic, cut in half cross-wise 1 pound thin asparagus, cut into 2-inch pieces 1 pound large shrimp, peeled and deveined 1 tablespoon olive oi
Fusilli With Shrimp And Panned Chicken
by sgre52160
2 eggs 2 cups breadcrumbs 1/3 cup chopped parsley 3.4 tsp salt 1/2 tsp pepper 3/4 lb boneless, skinless chicken breasts 4 tbsp olive oil 1/2 lb uncooked large shrimp, peeled and deveined 2/3
by sgre52160
2 eggs 2 cups breadcrumbs 1/3 cup chopped parsley 3.4 tsp salt 1/2 tsp pepper 3/4 lb boneless, skinless chicken breasts 4 tbsp olive oil 1/2 lb uncooked large shrimp, peeled and deveined 2/3
Fusilli Primavera
by charlene8819
Total Time: 30 mins Servings: 4 main-dish servings 8 ounces dried fusilli, fettuccine, linguine or other long pasta noodles 16 fresh asparagus spears (about 3/4 lb.) 4 cloves garlic, very
by charlene8819
Total Time: 30 mins Servings: 4 main-dish servings 8 ounces dried fusilli, fettuccine, linguine or other long pasta noodles 16 fresh asparagus spears (about 3/4 lb.) 4 cloves garlic, very
Fusilli Colorado
by sgre52160
1 lb fusilli, cooked al dente, reserve 1/2 cup pasta water 6 boneless, skinless chicken breasts, cut into strips 1 tbsp vegetable oil 1 medium onion, diced 1 clove garlic, chopped 1/2 tsp ground
by sgre52160
1 lb fusilli, cooked al dente, reserve 1/2 cup pasta water 6 boneless, skinless chicken breasts, cut into strips 1 tbsp vegetable oil 1 medium onion, diced 1 clove garlic, chopped 1/2 tsp ground
view more member recipes
related CDKitchen recipes
Broccoli & Sun-Dried Tomato Fusilli
Fusilli With Ham And Peas
Alan Alda's Che Cha
Meaty Pasta Ratatouille