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Garlic Shrimp Rigatoni

Ryan Scott's Crazy Garlic Shrimp Rigatoni + Garlicky Chard Caesar Salad
Ryan Scott's Crazy Garlic Shrimp Rigatoni + Garlicky Chard Caesar SaladNathan Congleton / TODAY
Cook Time:
10 mins
Prep Time:
25 mins

Chef notes

Making garlic oil as a base for this sauce takes it to a whole new level of depth of garlic flavor and the sweet shrimp are a perfect foil for the gentle spice of the peppers and garlic.

Technique tip: Use pre-cleaned and deveined shrimp from the freezer section; they defrost in warm tap water in 10 minutes and are hassle and mess-free!

Swap option: Try using langoustines for a sweet lobster vibe (for way less money), or go veggie and use broccoli tops cut into bite sized pieces.


Marinated shrimp
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1 pinch freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1 pound large peeled and deveined shrimp, cut into thirds
  • 1 tablespoon plus 1/4 teaspoon salt, divided
  • 2 tablespoons olive oil
  • 4-5 cloves garlic, smashed
  • 1 pound rigatoni, or similar large pasta noodles
  • 1 tablespoon minced garlic
  • 1 jalapeño or Serrano pepper, seeded and finely chopped
  • 2 teaspoons all-purpose flour
  • 1/2 cup dry vermouth
  • 1/2 cup chopped fresh parsley
  • 3/4 cup clam juice
  • 1/2 stick unsalted butter
  • 1/2 lemon, juiced
  • 1 pinch freshly ground black pepper
  • 1/4 cup reserved pasta cooking water
  • 1 lemon, zested


For the marinated shrimp:

In a bowl, combine the minced garlic, olive oil, salt, pepper and cayenne. Toss in the shrimp pieces and set aside while preparing the pasta.

For the pasta:


Bring 4 quarts of water to a boil. Add 1 tablespoon of salt and cook al dente according to the package directions. Reserve 1/4 cup of pasta water after cooking.


In a large saucepan, heat the olive oil and sauté the smashed garlic cloves until golden brown. Using a slotted spoon, remove the garlic and discard.


On medium heat, add the marinated shrimp with all its juices to the garlic oil in the saucepan. Spread the shrimp in an even layer and cook undisturbed on one side for 2 minutes, until the oil starts bubbling a little. Remove the shrimp from the pan with a slotted spoon and set aside in a bowl (don't worry if they look half-cooked, they will continue cooking in the hot pasta).


In the remaining oil on medium heat, cook the minced garlic and jalapeño/Serrano for 1 minute, until fragrant. Add the flour and stir thoroughly; cook for another minute, stirring constantly.


Add the vermouth, cook for 1 minute to evaporate the alcohol, then add the parsley and clam juice. Whisk to combine and cook for 2-3 minutes to thicken the sauce.


Remove the pan from heat and immediately whisk in the butter and lemon juice. Add the pasta and shrimp to the sauce and stir to combine and coat. Add the salt and pepper to your taste. If the sauce is too thick, add the reserved pasta water 1-2 tablespoons at a time until you get the thickness you want. Top the pasta with lemon zest, more chopped parsley and serve with lemon wedges.