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 teaspoon pepper
teaspoon plus teaspoon salt, measured separately
1 tablespoon plus 2 tablespoons extra-virgin olive oil, measured separately
6 to 8 garlic cloves, peeled and minced
teaspoon red-pepper flakes
3 cups water
2 cups chicken broth cup clam juice
cups medium pasta shells (12 ounces) 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 teaspoon salt. Stir until shrimp are evenly coated.
2. In a Dutch oven, heat 1 tablespoon of oil over medium-high heat for 2 minutes (oil should be hot but not smoking). Add shrimp to the pot and spread in a single layer. Cook shrimp, without stirring, until the edges turn pink, about 1 minute.
3. Stir shrimp and cook until pink all over, 30 seconds to 1 minute. Turn off heat. Use tongs to transfer shrimp to a large plate.
4. Add garlic, red-pepper flakes and remaining 2 tablespoons of oil to pot. Cook over low heat, stirring often, until garlic is just beginning to turn golden, 4 to 6 minutes.
5. Stir in water, broth, clam juice, pasta and 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. Remove from heat. (Sauce will continue to thicken as it cools.)
7. Stir in lemon zest and juice, parsley and shrimp. Let sit until shrimp is heated through, 1 to 2 minutes. Serve.