Lemon Garlic Shrimp

Ingredients:

  • 5 medium garlic cloves, minced or pressed through garlic press (about 5 tsps), plus 4 medium cloves, smashed
  • 1 pound large shrimp (21-25), peeled, deveined, each shrimp cut into 3 pieces
  • 3 tablespoons Bella Oliva Fused Lemon EVOO
  • Salt
  • ¼ – ½ teaspoon red pepper flakes
  • 1 pound penne pasta
  • 2 teaspoons unbleached all-purpose flour
  • ½ cup dry vermouth or white wine
  • ¾ cup clam juice
  • ½ cup chopped fresh parsley
  • 3 tablespoons unsalted butter
  • 1 teaspoon lemon juice plus 1 lemon, cut into wedges
  • Ground black pepper

Instructions:

  1. Toss 2 teaspoons minced garlic, shrimp, 1 tablespoon Lemon EVOO, and 1/4 teaspoon salt in medium bowl. Let shrimp marinate at room temperature 20 minutes.
  2. Heat 4 smashed garlic cloves and remaining 2 tablespoons Lemon EVOO 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. Set skillet aside.
  3. Bring 4 quarts water to boil in large pot over high heat. Add 1 tablespoon salt and pasta. Cook until just al dente (~13min), then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to pot.
  4. While pasta cooks, return skillet with oil to medium heat; 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 vermouth and cook for 1 minute. Add clam juice and parsley; cook until mixture starts to thicken, 1 to 2 minutes. Off 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.

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