1-2poundslarge shrimp, around 25, peeled, deveined, tail discarded
1smallonion, diced or thinly sliced
3tablespoonsolive oil, or a little more to completely coat shrimp
1teaspooncrushed red pepper flakes
1poundbite-size pasta, your favorite variety
½cupwhite wine, chicken broth or apple juice
½cupfresh parsley, chopped
In a medium bowl combine 1-2 tablespoons minced garlic, sliced onions, ¼ cup oil, ¼ teaspoon pepper and ¼ teaspoon salt. Add shrimp to bowl and toss until the shrimp is totally coated. Let shrimp marinate on the counter for about 20 minutes.
Place a pot of water with some salt on the stove. You are going to be cooking the pasta, while getting everything else ready. Prepare pasta according to package directions until the pasta is al dente. Reserve a half a cup or so of the pasta water. Drain and set aside.
Cook the shrimp until no longer pink or in a perfect C shape. If they're straight they're usually undercooked. If they form a ring or O, they're overcooked.
Place a large skillet over medium heat. Once skillet is hot add shrimp with all of the marinade. Arrange shrimp in a single layer. Make sure all the shrimp lay flat on the pan. Leave it there and do not touch it until oil starts to bubble a little. This should take less than 2-3 minutes. No more. Remove shrimp from skillet. I use a slotted spoon or tongs to do this. Set aside. Add red pepper flakes. Cook for a few minutes until onions are tender. Stir regularly.
Sprinkle flour all over onion mixture and keep on stirring. After a minute or two add wine, broth or apple juice and continue to stir. Add clam juice, tomato sauce (if using) and parsley. Cook for another couple of minutes. Mixture should start to thicken. Add butter and once melted remove from heat. Add in shrimp and then pasta. Stir some more until totally incorporated. Add some of the reserved pasta water if you feel sauce is too thick. Serve immediately. Enjoy!
This recipe I believe was adapted from cookscountry.com