Garlic & Shrimp Pasta

• 5 garlic cloves medium, minced
• 4 garlic cloves medium, mashed
• 1 pound shrimp peeled, deveined, and cut into three pieces
• 3 tablespoons olive oil
• salt
• 1 pound pasta we recommend a tubular pasta like mezzi rigatoni
• 1/2 teaspoon red pepper flakes
• 2 tablespoons all purpose unbleached flour
• 1/2 cup dry vermouth or white wine
• 3/4 cup clam juice
• 1/2 cup chopped parsley
• 3 tablespoons unsalted butter
• 1 teaspoon lemon juice
• 1 lemon cut into wedges
• ground black pepper
• pasta
• shrimp
• garlic
• rigatoni

1. Clean & peel shrimp (if frozen, place in a colander and run under cold water for a few minutes). Cut into one inch pieces.
2. In a medium sized bowl; combine 2 minced cloves of garlic, 1 Tbl olive oil, a few pinches salt & the shrimp. Allow to marinate at room temperature.
3. Heat large skillet to medium heat, add 2 Tbl olive oil and 4 smashed cloves of garlic, allow these to cook for about 5 minutes, until lightly browned on each side. Discard garlic, but retain the oil and remove skillet from heat.
4. Boil pasta water in a large dutch oven. When boiling add a teaspoon of salt and the pasta. Cook until al dente.
5. With pasta cooking, return skillet to medium heat. Add shrimp mixture and allow to cook for about 4 minutes, until shrimp pieces have just turned pink. Remove shrimp & set aside, retain the oil in the skillet.
6. Add remaining 3 cloves of minced garlic with red pepper flakes, cook for 1 minute. Add flour while continuing to stir and cook for 1 minute. Stir in the vermouth and cook for 1 minute. Add clam juice & parsley, cook for 2 minutes.
7. Remove skillet from heat, whisk in butter & lemon juice. Combine pasta, shrimp & sauce in the dutch oven. Season with black pepper and serve.

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

Taken from www.yummly.com/recipe/Garlic-_-Shrimp-Pasta-1658025 (may not work)