3 quarts water (salt optional)
4 tablespoons olive oil
4 garlic cloves, sliced
1 pound raw shrimp, shelled and deveined (do not use rock shrimp)
1/4 teaspoon red pepper flakes
1/2 cup white wine
3 tablespoons chopped fresh parsley
1 cup clam juice or shrimp stock (see link)
1/2 teaspoon salt
1 pound pasta – linguine, spaghettini, or spaghetti


1. In a stockpot, bring the water to a boil with or without the optional salt.

2. 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 juice or shrimp stock and salt, bring to a boil and turn off the heat. The sauce will continue to cook and the flavors will come together.

3. 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.

Nick Stellino uses a 20-25 count shrimp for this dish. You may use smaller or larger shrimp for this dish but it will change the cooking time. If you would like a thicker sauce, you may remove the shrimp and continue to cook the sauce until it reaches the desired consistency, adding the shrimp back into the sauce before tossing it with the pasta.

Pasta with Shrimp
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