Delicious eats: The Best Garlicky Shrimp Pasta
So, for dinner last night, D and I made the most delicious Garlic Shrimp Pasta EVER!! It was SO good. And I just re-heated some leftovers for lunch, and they were delicious as well!
Now, I know I just blogged about eating healthy and losing weight– how does buttery pasta fit into this? Actually, the nutrition facts on this recipe weren’t too bad, but to ensure that we didn’t go overboard, we used our handy digital kitchen scale to actually divide the portions correctly (the recipe says it serves 4, but we divided into 6 portions, and 1 portion was quite a bit to fill you up).
Here are the nutrition facts we calculated for 1 portion:
15.2 grams of fat
28.2 Grams of Protein
And, below is the recipe from the fabulous America’s Test Kitchen:
Garlicky Shrimp Pasta
From the episode: Who Wants Pasta?
Serves 4 (or 6)
Marinate the shrimp while you prepare the remaining ingredients.
- 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
- 1/4-1/2 teaspoon red pepper flakes
- 1 pound pasta in short, tubular shapes, such as fusilli, campanelle, or mezze rigatoni
- 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
- 1. Toss 2 teaspoons minced garlic, shrimp, 1 tablespoon oil, and 1/4 teaspoon salt in medium bowl. Let shrimp marinate at room temperature 20 minutes.
- 2. Heat 4 smashed garlic cloves and remaining 2 tablespoons oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove skillet from heat and use slotted spoon to remove garlic from skillet; discard garlic. Set skillet aside.
- 3. Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven.
- 4. While pasta cooks, return skillet with oil to medium heat; add shrimp with marinade to skillet in single layer. Cook shrimp, undisturbed, until oil starts to bubble gently, 1 to 2 minutes. Stir shrimp and continue to cook until almost cooked through, about 1 minute longer. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 3 teaspoons minced garlic and pepper flakes to skillet and cook until fragrant, about 1 minute. Add flour and cook, stirring constantly, for 1 minute; stir in vermouth and cook for 1 minute. Add clam juice and parsley; cook until mixture starts to thicken, 1 to 2 minutes. Off heat, whisk in butter and lemon juice. Add shrimp and sauce to pasta, adding reserved cooking water if sauce is too thick. Season with black pepper. Serve, passing lemon wedges separately.