Garlic Shrimp Pasta

• 5 garlic cloves, minced (about 5 teaspoons)
• 4 garlic cloves, smashed
• 1 lb large shrimp, peeled, deveined, and each shrimp cut into 3 pieces (21 to 25 count)
• 3 tablespoons olive oil
• salt
• 1 lb short pasta (rigatoni, fusilli, or campanelle)
• 14-12 teaspoon red pepper flakes
• 2 teaspoons unbleached all-purpose flour
• 12 cup dry vermouth or 12 cup white wine
• 34 cup bottled clam juice
• 12 cup chopped fresh flat-leaf parsley (Italian parsley)
• 3 tablespoons unsalted butter
• 1 teaspoon fresh lemon juice
• fresh ground black pepper, to taste
• 1 lemon, cut into wedges for serving

1. Toss 2 teaspoons of the minced garlic, the shrimp, 1 tablespoon of the olive oil, and a 1/4 teaspoon of salt in a medium bowl.
2. Let the shrimp marinate at room temperature for 20 minutes.
3. Heat the smashed garlic cloves and the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-low heat, stirring occasionally, until the garlic is light golden brown, 4 to 7 minutes.
4. remove the skillet from the heat and use a slotted spoon to remove the garlic from the skillet; discard the garlic.
5. Set the skillet aside.
6. Bring 4 quarts of water to a boil in a large Dutch oven over high heat.
7. Add 1 tablespoon salt and the pasta.
8. Cook, stirring often, until just al dente.
9. Drain the pasta, reserving 1/4 cup of the cooking water, and transfer the pasta back to the pot.
10. Meanwhile, return the skillet with the oil to medium heat; add the shrimp with the marinade to the skillet in a single layer.
11. Cook the shrimp, undisturbed, until the oil starts to bubble gently, 1 to 2 minutes.
12. Stir the shrimp and continue to cook through, about 1 minute longer.
13. Using a slotted spoon, transfer, the shrimp to a medium bowl.
14. Add the remaining 3 teaspoons of minced garlic and the red pepper lakes to the skillet and cook until just fragrant, about 1 minute.
15. Add the flour and cook, stirring constantly, for 1 minute; stir in the vermouth and cook for 1 minute.
16. add the clam juice and chopped parsley; cook until the mixture starts to thicken, 1 to 2 minutes.
17. Remove skillet from the heat; whisk in the butter and lemon juice.
18. Add the shrimp and sauce to the pasta, adjusting the consistency with up to 1/4 cup of reserved pasta cooking water.
19. Season with pepper to taste.
20. Serve, passing the lemon wedges separately.

garlic, garlic, shrimp, olive oil, salt, short pasta, red pepper, flour, white wine, clam juice, parsley, unsalted butter, lemon juice, fresh ground black pepper, lemon

Taken from www.food.com/recipe/garlic-shrimp-pasta-434943 (may not work)