Pasta Shrimps and garlic Pasta by Alex Bayev December 12, 2022 Published: December 12, 2022Last Updated on April 17, 2023 715 views 715 This recipe is from one of my favorite cookbooks — The Food Lab. I’ve adapted it a bit and so far it’s the best shrimp pasta recipe. I’ve ever tried. This recipe will require you to invest a fair amount of time in it, but will reward you with a very rich and balanced flavor. Contents:What makes this recipe different from others?🥣 Ingredients 🔪Step by step Directions What makes this recipe different from others? First, of all we don’t throw away the shells of the shrimp, but we infuse them with olive oil. This makes the future sauce more flavorful and has a stronger shrimp flavor. Second, we chop the garlic in three different ways. The author of the recipe (and the book) states that depending on the slicing, the garlic gives off different flavors when roasted. Finely sliced gives more spice, sliced in thin slices gives more sweetness, and flattened with a knife has almost no effect on the taste, giving off only flavor. Thus, using all three methods of slicing garlic, we maximize the garlic flavor of the dish. Third, lemon and parsley. I don’t like parsley and very rarely add it to anything, but here it fits in perfectly. So does the lemon. Given that our sauce consists mostly of oil, the pasta itself is a heavy dish – you want to fill it with freshness and lightness. Lemon and parsley do a great job with this. ⏱ Cooking time — 50 minutes overall. Includes 45 minutes of preparation and cooking + 5 minutes unattended. 🥣 Ingredients 🍽 For 4 servings: 400 g (14,1 oz) shrimp (freshly frozen, headless) 6 garlic cloves 80 ml (5,4 tbsp) extra-virgin olive oil 30 g (1,1 oz) butter 3 sprigs of parsley 300 g (10,6 oz) dry pasta (short, like penne or fusilli) 1/2 lemon (zest and juice) salt, black pepper 🔪Step by step Directions Thaw 400 g (14,1 oz) of shrimp (freshly frozen, headless), rinse them under cold water and blot with paper towels. Peel the shells, transfer to a bowl and set aside, do not discard. Remove the intestinal vein from the shrimp (ideally do it on both sides – on the back and belly, but if you are too lazy, one will be enough). To do this, make a long shallow incision along the back of the carcass, pick up the vein with the tip of the knife and pull it out. This is probably the longest and most annoying process in this recipe. Transfer the cleaned shrimp to a separate bowl. Take 2 cloves of garlic, crush with a knife and add to the bowl with the shrimp shells. Peel 2 cloves, cut into thin slices and set aside, and the remaining 2 cloves also peel, grate on a fine grater and add to the peeled shrimp. Pour 2 tbsp of extra-virgin olive oil into the bowl with the shrimp, mix well. Separate the stems from the parsley sprigs, finely chop them with a knife and add to the shrimp. Finely chop the parsley greens and set them aside. Fill a pot with cold water, salt with 2-3 large pinches of salt and put it on the fire. Pour the remaining olive oil into a frying pan and place over medium-low heat. When the oil is hot, add shrimp shells with mashed garlic (right along with the skin), fry for 5 minutes, stirring occasionally. ! Make sure that the oil does not overheat and never start to smoke. Reduce the fire if necessary. Strain the contents of the pan through a sieve. Set the oil aside and discard the shells and garlic. At this point, the water should already be boiling, add 300 g (10,6 oz) of dry pasta (short, like penne or fusilli) and stir for about a minute. Time it, and cook the pasta for a minute and a half less than indicated on the package. Pour the infused oil back into the skillet and heat over medium-low heat. Add 2 cloves of garlic cut into thin slices, fry for about 30 seconds, stirring frequently. Place shrimp in skillet and cook another 40-50 seconds until golden brown, flip. Cook for about 30 seconds more, then add 30 g (1,1 oz) of butter to the pan and squeeze the juice of 1/2 lemon. Cook for a minute, stirring constantly. Turn off the heat. Grate the zest of half a lemon, salt, pepper, stir and set aside. When the pasta is ready, drain the water, saving about 100-120 ml (0,5-0,6 cups) in a separate container. Return the pasta to the pot and put it over medium heat. Add the shrimp along with the sauce (oil), pour in half of the saved starchy pasta water and cook, stirring constantly, for about 2 minutes. If the pasta seems a little dry afterwards, you can add more starchy water and stir. Turn off the heat, add the chopped parsley greens, stir again and serve immediately. Shrimps and garlic Pasta 4.80 from 5 votes This recipe is from a cookbook, The Food Lab. It will require you to invest a fair amount of time in it, but will reward a very rich and balanced flavor. Pin Recipe Print Recipe Cook Time45 minutes minutesUnattended:5 minutes minutesTotal Time50 minutes minutes Servings4 servings Ingredients Metric – US Customary400 g shrimp (freshly frozen, headless)6 garlic cloves80 ml olive oil extra-virgin30 g butter3 sprigs of parsley300 g dry pasta (short, like penne or fusilli)½ lemon (zest and juice)saltblack pepper InstructionsShrimp dry with paper towels and peel. Set the shells aside, don't throw them away.Remove the intestinal vein from the shrimp (ideally do this on both sides – the back and belly side, but if you are lazy, one is enough). https://bayevskitchen.s3.amazonaws.com/garlicshrimppasta/pastashrimpgarlic_1.mp4 Crush 2 cloves of garlic with a knife and add to the shrimp shells.Cut 2 cloves into thin slices and set aside, and grate the remaining 2 cloves on a fine grater and add to the shrimp.https://bayevskitchen.s3.amazonaws.com/garlicshrimppasta/pastashrimpgarlic_2.mp4 Add 2 tbsp of extra-virgin olive oil to the shrimp. Finely chop the parsley stalks and add to the same. Finely chop the parsley greens and set aside.https://bayevskitchen.s3.amazonaws.com/garlicshrimppasta/pastashrimpgarlic_3.mp4 Fill a saucepan with water, salt with 2-3 large pinches of salt and put on the fire.https://bayevskitchen.s3.amazonaws.com/garlicshrimppasta/pastashrimpgarlic_4.mp4 Heat the remaining olive oil in a frying pan over medium-low heat, add the shrimp shells and mashed garlic (right along with the skins), fry for 5 minutes, stirring occasionally. Make sure that the oil does not overheat and in no case begin to smoke. Sieve the oil, discard the shells and garlic.https://bayevskitchen.s3.amazonaws.com/garlicshrimppasta/pastashrimpgarlic_5.mp4 At this point the water should already be boiling, add the dry pasta to it and stir for about a minute. Time it, and cook the paste a minute to a minute and a half less than what is indicated on the package.Pour the infused oil back into the skillet and heat over medium-low heat. Add garlic cut into thin slices, fry for about 30 seconds, stirring frequently. Add the shrimp and cook for another 40-50 seconds, flip the shrimp over. Cook for 30 seconds and then add butter and squeeze the juice of half a lemon into the pan. Cook for a minute stirring constantly. Turn off the heat.Grate the zest of half a lemon, salt, pepper, stir and set aside.https://bayevskitchen.s3.amazonaws.com/garlicshrimppasta/pastashrimpgarlic_6.mp4 When ready, drain the pasta, saving about 100-120 ml in a separate container. Return the pasta to the pot.Place on medium heat. Add the shrimp along with the sauce, add half the water to the pasta and cook constantly stirring for about 2 minutes. If the pasta seems dry, you can add more water.Turn off the heat, add the parsley, stir again and serve immediately.https://bayevskitchen.s3.amazonaws.com/garlicshrimppasta/pastashrimpgarlic_7.mp4 Video Tried this recipe? Tag me on Instagram!I love seeing what you’ve made! Mention @bayevskitchen and tag it #bayevskitchen to be reposted in my stories! Pin3YumTweetShareTelegramVibeFlip3 Shares Fish and seafood 7 comments Yolanda March 19, 2023 - 4:36 pm This is a simply recipe but a great hearty meal. Love the step by step guide with videos for us that sometimes get lost in the directions. Thanks for sharing Reply Grasyah [Of Coffee and Crackers] March 20, 2023 - 1:30 am my oh my!!! another sumptuous recipe here!! I am drooling here! Might be checking your whole page to see some more pasta recipes!!! Sent you an all star rating for this! 😉 Reply Ntensibe Edgar March 20, 2023 - 3:21 pm Nnnniiiccceeeeee…I haven’t eaten shrimp before. When it comes to pasta and garlic on the other hand, I live for those two. Thanks for their recipe. Reply Amber March 20, 2023 - 8:11 pm I love trying new pasta recipes. My kids love shrimp so this looks like a perfect one to make for them, Can’t wait to try it. Reply Sonia Seivwright March 21, 2023 - 7:08 am I just love how easy it is to make this dish. Perfect for a light lunch. Reply knycx journeying March 21, 2023 - 7:36 am Classic, easy to make and delicious. I think it’s a great dish for home and I will try your recipe at home this weekend! – Knycx Journeying Reply Sangeetha March 22, 2023 - 5:43 am I love the combination of shrimp and garlic, and I can only imagine how rich and flavorful this dish must be. It’s great to see a recipe that not only sounds delicious, but also balances flavors well. I can’t wait to give it a try myself. Thank you for sharing this mouth-watering recipe with us! Reply Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Recipe Rating Recipe Rating Δ You may also like Fast and Easy Pasta with Garlic and Chili American Chop Suey, Macaroni with a Tomato Sauce,... Pasta with Creamy Mushroom Sauce Chinese Fried Noodles with Bacon Penne Pasta with Celery Sauce Alex Bayev Hi, I'm Alex Bayev, bayevskitchen.com founder and food blogger who is passionate about cooking and photography. Since starting my blog in 2015, I have been sharing simple yet elegant recipes made with high-quality ingredients that anyone can recreate at home. I believe that food has the power to create unforgettable experiences.