Pasta with Extra-Garlicky Shrimp Scampi

Ben and Brandi arrived this morning - so I decided to make them some sea food. Since I like pasta and Italian food, so mom and I decided to make Extra-Garlicky Shrimp Scampi from the Food Lab book.

Ingredients:

• 2 pounds large shrimp (buy the kind with the shells still on. I bought them from Costco.)
• 18 medium cloves garlic (6 will be minced, 6 will be smashed, and 6 will be sliced)
• 3/4 cup olive oil
• kosher salt
• 1/3 to 1/2 teaspoon red pepper flakes
• 3/4 cup dry white wine (or chicken broth)
• 3 tablespoons butter
• 3 teaspoons lemon zest
• 2 tablespoons lemon juice (from 1 large lemon)
• 2 tablespoons parsley flakes (or 1/4 cup, fresh)
• 1 pound pasta
• ground pepper

Instructions:

1. Peel the shrimp but leave last tail segment on shrimp. Save the shells.
2. Put the shrimp in a large bowl. Add in the minced garlic, 3 tablespoons olive oil, and 1 teaspoon kosher salt. Stir to coat the shrimp in the garlicky-olive oil. Let shrimp marinade for a bit while you make the garlicky sauce.
3. Heat the remaining olive oil in a 12" skillet on medium heat-high. Add in the smashed garlic gloves and the shrimp shells, and cook until garlic and shrimp shells are gently bubbling.
4. Reduce heat to medium-low, and keep stirring and cooking for another 5 minutes.
5. Remove shells and smashed garlic.
6. Heat oil to high until shimmering. Add in the sliced garlic and red pepper flakes, stir and cook for about 45 seconds.
7. Add the garlic marinated shrimp, stirring and tossing shrimp about 30 seconds until slightly pink.
8. Add in the wine, and cook until shrimp are nearly cooked through, about 1 minute more.
9. Remove pan from heat, add in butter, lemon zest and juice, and parsley. Set sauce aside for a bit.
10. Cook pasta to al dente, according to package instructions. Drain pasta, reserving about 3/4 cup starchy cooking water.
11. Combine pasta and shrimps sauce in the larger pan. Stir until sauce thickens, and coats pasta. (As needed, add in some of reserved cooking water.)
12. Add additional salt and pepper as needed to taste, serve with a green salad.

Carole's Notes:

We all loved this - it was delicious!

The recipe is lightly adapted from https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087/