I made this last week from the 2010 America’s Test Kitchen special edition. It is delicious. Thought I’d post this while I’m recovering from this 2-day bug.

Garlicky Shrimp Pasta (from The Best of America’s Test Kitchen 2010)

Marinate the shrimp while you prepare the remaining ingredients.

Serves 4
5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons), plus 4 medium cloves, smashed
1 pound large shrimp (21-25), peeled, deveined, each shrimp cut into 3 pieces
3 tablespoons olive oil
Table salt
1 pound pasta in short, tubular shapes, such as fusilli, campanelle, or mezze rigatoni
1/4-1/2 teaspoon red pepper flakes
2 teaspoons unbleached all-purpose flour
1/2 cup dry vermouth or white wine
3/4 cup clam juice
1/2 cup chopped fresh parsley
3 tablespoons unsalted butter
1 teaspoon lemon juice plus 1 lemon, cut into wedges
Ground black pepper

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