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
Peel the shrimp, leaving the last tail segments in place
and reserving the shells. Place the shrimp in a large bowl,
add the minced garlic, 2 tablespoons of the olive oil, and
1 teaspoon salt and toss to combine. Set aside.
- Heat the remaining oil, the 4 smashed garlic cloves, and
shrimp shells in a 12-inch skillet over medium-high heat
until the garlic and shells are gently bubbling. Reduce the
heat to medium-low and cook, tossing and stirring
frequently, until fragrant, about 5 minutes. Strain the oil
through fine-mesh strainer set over a bowl; discard the
shells and garlic. - Return the infused oil to the skillet and heat over high
heat until shimmering. Add the sliced garlic and 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. Add the wine and cook until the
shrimp are nearly cooked through, about 1 minute