Extra-Garlicky Shrimp Scampi Pasta

If you’re a garlic lover and a fan of succulent shrimp, this extra-garlicky shrimp scampi pasta will be a dream come true. The shrimp are infused with a flavorful garlic and olive oil mixture, creating a delightful base for the sauce. With a touch of red pepper flakes for a subtle kick, dry white wine for depth, and a burst of freshness from lemon zest and juice, this dish is a symphony of flavors. Tossed with short twisted or tubular pasta and sprinkled with chopped parsley, it’s a mouthwatering combination that will leave you craving for more.

Servings: 4 to 6

INGREDIENTS:

• 1 pound large shrimp
• 12 medium cloves garlic, 4 minced or grated on a microplane, 4 smashed and left whole, 4 finely sliced
• ½ cup extra-virgin olive oil
• Kosher salt
• ¼ to ½ teaspoon red pepper flakes
• ½ cup dry white wine
• 2 tablespoons unsalted butter
• ¼ cup chopped fresh parsley
• 2 teaspoons grated lemon zest and 1 tablespoon juice (from 1 lemon)
• 1 pound short twisted or tubular pasta, such as gemelli, cavatappi, or rotini
• Freshly ground black pepper

INSTRUCTIONS:

1. Peel the shrimp, leaving the last tail segments in place, and reserve the shells. Place the shrimp in a large bowl, add the minced garlic, 2 tablespoons of olive oil, and 1 teaspoon salt. Toss to combine and set aside.
2. In a 12-inch skillet, heat the remaining olive oil, the 4 smashed garlic cloves, and shrimp shells over medium-high heat until the garlic and shells start to gently bubble. Reduce the heat to medium-low and cook, tossing and stirring frequently, until fragrant, about 5 minutes. Strain the infused oil through a fine-mesh strainer set over a bowl, discarding the shells and garlic.
3. Return the infused oil to the skillet and heat it over high heat until shimmering. Add the sliced garlic and red pepper flakes, and cook, stirring, until the garlic just begins to turn pale golden brown, about 45 seconds. Add the shrimp and cook, stirring and tossing, until slightly pink, about 30 seconds. Pour in the white wine and cook until the shrimp are nearly cooked through, about 1 minute longer. Remove the skillet from the heat, add the butter, chopped parsley, lemon zest, and juice. Stir to combine, and set the sauce aside.
4. Cook the pasta in a large pot with hot water, adding a large pinch of salt. Bring to a boil over high heat, stirring occasionally to prevent sticking. Cook the pasta until fully softened but still retaining a slight bite in the center (about 1 minute less than what the box recommends after reaching a boil). Drain the pasta, reserving ½ cup of cooking liquid. Return the pasta to the pot, set it over medium-low heat.
5. Pour the sauce and shrimp over the pasta, add half of the reserved pasta water, and stir until the sauce comes together and coats the pasta, about 2 minutes. Add more pasta water as necessary to achieve the desired consistency. Season with salt and freshly ground black pepper to taste.
6. Serve immediately and savor the delightful mix of flavors in this extra-garlicky shrimp scampi pasta. Enjoy every delicious bite!

Indulge in the rich flavors of this extra-garlicky shrimp scampi pasta, where succulent shrimp, infused with garlic and olive oil, dance alongside the tang of lemon zest and the warmth of red pepper flakes. With each forkful of perfectly cooked pasta coated in this delightful sauce, you’ll experience a burst of deliciousness that leaves you satisfied and craving more. This dish is a true celebration of garlic’s bold and irresistible allure, making it a favorite for garlic lovers and pasta enthusiasts alike. Serve it to family and friends, and watch their faces light up with delight as they savor every last bite. Enjoy this wonderful blend of flavors and textures—a harmonious symphony on your plate!