One-pot garlicky shrimp pasta

Makes: 4 servings

1 pound frozen peeled and deveined extralarge shrimp (21 to 25 per pound), thawed and tails removed

⅛ teaspoon pepper

½ teaspoon plus ¾ teaspoon salt, measured separately

1 tablespoon plus 2 tablespoons extra-virgin olive oil, measured separately

6 to 8 garlic cloves, peeled and minced

⅛ teaspoon red pepper flakes

3 cups water

2 cups chicken broth

½ cup clam juice

4 ½ cups medium pasta shells (12 ounces)

½ teaspoon grated lemon zest plus 2 tablespoons juice, zested and squeezed from 1 lemon

2 tablespoons chopped fresh parsley

1. In a medium bowl, combine shrimp, pepper and ½ teaspoon salt. Stir until shrimp are evenly coated.

2. In a Dutch oven, heat 1 tablespoon oil over medium-high heat for 2 minutes (oil should be hot but not smoking). Add shrimp to pot and spread in a single layer. Cook shrimp, without stirring, until edges turn pink, about 1 minute.

3. Stir shrimp and cook until pink all over, 30 seconds to 1 minute. Turn off heat. Transfer shrimp to a large plate.

4. Add garlic, red pepper flakes and the remaining 2 tablespoons oil to the pot.

Cook over low heat, stirring often with clean rubber spatula, until garlic is just beginning to turn golden, 4 to 6 minutes.

5. Stir in water, broth, clam juice, pasta and remaining ¾ teaspoon salt. Increase heat to medium-high and cook, stirring often, for 12 minutes.

6. Continue cooking, stirring constantly and scraping the bottom of the pot, until pasta is tender and sauce is thickened, 3 to 8 minutes longer. Turn off heat. (Sauce will continue to thicken as it cools.) Stir in lemon zest and juice, parsley and shrimp. Let sit until shrimp is heated through, 1 to 2 minutes. Serve.