1/2 kilos shrimp, large, peeled, deveined, and each cut into 3 pieces
3 tablespoons olive oil
5 cloves garlic, finely chopped
4 cloves garlic, crushed
salt
1/2 kilos penne pasta, or fussilli
1/4 teaspoons dried chile, peperoncino
2 teaspoons flour
1/2 cups white wine, or vermouth
1/2 cups parsley, chopped
3/4 cups clam juice
3 tablespoons unsalted butter, fry
1 teaspoon lime juice
Preparation
1h
0 mins
Medium
In a bowl, mix the olive oil, 2 teaspoons of chopped garlic, and 1/4 teaspoon of salt. Add the cut shrimp and let marinate for 20 minutes at room temperature.
Heat 4 crushed garlic cloves and the other 2 tablespoons of oil in a pan over medium-low heat. Stir occasionally to prevent the garlic from burning, cooking for about 4-7 minutes. Remove the garlic from the pan and set the pan aside for another step.
Cook the pasta in boiling salted water until al dente. Reserve 1/2 cup of the water used to cook the pasta. Once the pasta is drained, return it to the pot where it was cooked.
While the pasta is cooking, return the pan with oil to medium heat and add the shrimp with their marinade. Cook the shrimp for 1-2 minutes, stir the shrimp, and continue cooking for another minute. Remove the shrimp and set aside. Add the dried chili and 3 teaspoons of chopped garlic to the pan and cook for 1 minute. Add the flour and cook for another minute. Pour in the wine and cook for another minute. Add the clam juice and chopped parsley and let the mixture thicken for 1 to 2 minutes.
Remove the pan from the heat and add the cold butter and lemon juice. Pour the sauce over the pasta and add the shrimp. (Adjust the sauce consistency with the reserved pasta water). Season with salt and pepper and serve with lemon slices.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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