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Butter & Garlic Shrimp Penne

Source of Recipe


TRACY HOPPER



List of Ingredients



• 9 garlic cloves, minced (about 9 teaspoons), divided. Part of this goes in the marinade.
  
• 1 1/2 lbs. large shrimp (21 to 25 count), peeled, deveined and each shrimp cut into 3 pieces
  
• 3 tbls. olive oil
  
• 1 tbls. salt
  
• 1 - 16 oz. box of penne pasta
  
• 1/4 tsp. red pepper flakes
  
• 1 tbls. flour
  
• 1/2 cup chicken broth
  
• 3/4 cup clam juice (you can find this in the store by the tuna)
  
• 1/2 cup chopped fresh parsley or 1 tbls. dried
  
• 3 tbls. butter
  
• 1 tsp. fresh lemon juice
  






Instructions



1. In a medium bowl, toss the shrimp with 2 tsp. of the minced garlic, 1 tbls. of the olive oil, and 1/4 tsp. salt.
   
   Let the shrimp stand in this mixture for 20 minutes while you prepare the other ingredients.
   
   
   
2. In a large non-stick skillet, heat 2 tbls. oil over medium-low heat and add 4 tsp. of the garlic.
   
   Heat for approx. 5 minutes, stirring occasionally to prevent burning.
   
   Remove skillet from heat and remove garlic with a slotted spoon and discard, leaving as much oil as possible in skillet. Set skillet aside.
   
   
   
3. Bring 4 qts. of water to a boil and add 1 tbls. salt. Add pasta and cook as pkg. directs.
   
   Reserve 1/4 cup of the cooking water in a small bowl. Drain pasta and return to pan.
   
   
   
4. Return skillet with the garlic oil to medium heat and add the shrimp with the marinade to the skillet, making sure the shrimp is in a single layer.
   
   Cook the shrimp, without stirring for approx. 2 minutes.
   
   Stir and continue to cook for approx. 2 minutes. Do not overcook or shrimp will turn tough.
   
   
   
5. Using a slotted spoon, transfer the shrimp to a medium bowl.
   
   
   
6. Add the remaining 3 tsp. of garlic and the red pepper flakes to the skillet and cook for approx. 1 minute, until fragrant.
   
   
   
7. Add the flour, stirring constantly for approximately 1 minute.
   
   Whisk in the chicken broth and cook, whisking constantly for 1-2 minutes, until mixture is smooth.
   
   
   
8. Whisk in clam juice and parsley and cook until mixture begins to thicken, 2-3 minutes.
   
   
   
9. Take skillet off heat and whisk in butter and lemon juice.
   
   
   
10. Add the shrimp and sauce to pasta, adjusting the consistency with the reserved pasta water if too dry.
    
    
    
11. Serve immediately.