Pasta with Shrimp

Pasta Con I Gamberi

Cooking With Nick Stellino
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Ingredients:

3 quarts water (salt optional)
4 tablespoons olive oil
4 garlic cloves, sliced
3/4 pound raw shrimp, shelled and deveined
1/4 teaspoon red pepper flakes
3/4 cup white wine
3 tablespoons chopped fresh parsley
1 cup clam juice or fish Stock
1/4 teaspoon salt
1 pound pasta -linguine, spaghetti, spaghettini
Serves 4 to 6
Printable Version
In a stockpot, bring the water to a boil with or without the optional salt.
While the pasta water is heating, pour the oil into a large saute pan set on medium-high heat and saute the garlic until it starts to sizzle, about 2 minutes. Add the shrimp and red pepper flakes and cook until the shrimp turns pink, about 2 minutes, stirring occasionally to prevent sticking. Add the wine and half the parsley, increase the heat to high and cook for 1 minute. Add the clam juice and salt, bringto a boil and turn off the heat. The sauce will continue to cook and the flavors will come together.
Cook the pasta according to package directions until just tender. When the pasta is cooked, drain well and return it to the pot. Turn the heat to medium and add the sauce, a little at a time, tossing until the pasta is well coated. Sprinkle with the remaining parsley and stir until most of the sauce has been absorbed, about 2 minutes.
Chef's Tip:
There are many qualities of shrimp on the market and your best selection will depend on where you live. I've had my best success with Mexican shrimp, 20-25 count, which means there are about that many for each pound. I cyt it in half when I use it in this recipe to make it bits size. Do not use rock shrimp.
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