Orecchiette with Cauliflower, Shrimp, and Red Pepper Oil

• 1 1/2 pounds medium shrimp, shelled and deveined
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, crushed
• 1/2 teaspoon dried rosemary
• Grinding of black pepper
• Pinch of crushed dried red pepper flakes
• 1 pound orecchiette or other thick pasta shape like radiatore or large shells
• 1 medium head cauliflower, broken into florets and cut into 1/2-to 3/4-inch pieces
• 1/2 cup olive oil
• 2 garlic cloves, sliced thin
• 1/2 teaspoon crushed dried red pepper flakes, or to taste
• 1/4 cup chopped Italian flat-leaf parsley

1. Combine the shrimp, oil, lemon juice, garlic, rosemary, black and red pepper; toss to blend.
2. Cover and marinate 1 to 24 hours.
3. Cook the pasta in plenty of boiling salted water until half cooked, about 10 minutes; add the cauliflower and cook with the pasta until both are tender, about 10 minutes longer.
4. Ladle out 1/2 cup of the pasta cooking liquid; reserve.
5. Drain the pasta.
6. Meanwhile, heat the 1/2 cup oil in a medium skillet over low heat; stir in the garlic; saute until golden, about 2 minutes.
7. Add the red pepper; saute 30 seconds.
8. Remove from heat.
9. Heat another skillet over medium heat; add the shrimp and marinade and stir-fry until shrimp are pink and cooked through, about 5 minutes.
10. In a large bowl, toss the cooked pasta and the cauliflower with the reserved pasta cooking liquid, red pepper oil, the cooked shrimp, and the parsley.
11. Serve at once.

shrimp, olive oil, lemon juice, garlic, rosemary, black pepper, red pepper, orecchiette, head cauliflower, olive oil, garlic, red pepper, parsley

Taken from www.cookstr.com/recipes/orecchiette-with-cauliflower-shrimp-and-red-pepper-oil (may not work)