Garlic Shrimp Mafaldine
PureWow editors select every item that appears on this page, and the company may earn compensation through affiliate links within the story. You can learn more about that process here.
“The heady aroma of butter, garlic and shrimp cooking is one of life’s greatest pleasures,” Odette Williams writes in her new cookbook, Simple Pasta, and we’re inclined to agree. That’s why we’re making her recipe for garlic shrimp mafaldine ASAP.
“Here, I’ve tried to recreate the sizzling garlic shrimp from the Italian restaurant of my childhood,” she explains. “Look for shrimp with the heads on, since they add so much flavor to the sauce and give it a gorgeous coral-pink hue. If I can’t get whole shrimp, I prefer to buy them unpeeled.”
Wavy ribbons of mafaldine or the curly nooks and crannies of trumpet-shaped campanelle allow the shrimp to nestle into every bite, but you can use any pasta shape you prefer—yep, even angel hair.
Reprinted with permission from Simple Pasta by Odette Williams, copyright © 2022. Published by Ten Speed Press, a division of Penguin Random House, LLC.
1 pound dried campanelle, mafaldine or angel hair pasta
1½ pounds large whole uncooked shrimp, with heads and tails on
6 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 large shallots, finely diced
¼ to ½ teaspoon red pepper flakes
8 garlic cloves, finely grated
⅔ cup dry white wine
Zest of 1 lemon, plus 2 teaspoons lemon juice
2 tablespoons finely chopped chives
1 cup finely chopped flat-leaf parsley, divided
¾ teaspoon kosher salt
Freshly ground black pepper
1 recipe Garlic Butter & Chile Breadcrumbs, for serving (optional)
1. Bring a large pot of lightly salted water to a boil.
2. Cut off the head of each shrimp and set aside. Remove the tails, peel the shrimp and discard the tails and shells. Using a sharp knife, make a shallow cut lengthwise along the back of each shrimp and then devein by removing the digestive tract with the tip of the knife. Cut each shrimp into three segments.
3. In a large skillet over medium-low heat, melt together the butter and olive oil, then add the shallots and red pepper flakes and sauté until fragrant, about 2 minutes. Add the reserved shrimp heads and continue to sauté for about 4 minutes more, occasionally pressing down slightly on the heads with a wooden spoon to release the juices. Remove and discard the heads and any rogue bits of shell.
4. Increase the heat to medium-high, add the shrimp and garlic and sauté until the shrimp are just pink, about 3 minutes. Add the wine, lemon zest, lemon juice, chives and ½ cup of the parsley; season with the salt and pepper and sauté until the wine has reduced by half, about 5 minutes. Keep warm.
5. Add the pasta to the boiling water and cook until al dente, according to the package instructions. Using a large spider or slotted spoon, transfer the pasta to the shrimp sauce along with about ½ cup of the pasta water and toss to coat. Serve the pasta sprinkled with the breadcrumbs, if using, and garnished with the remaining ½ cup parsley.
Note: Lobster-like rock shrimp would also be delicious. Use kitchen scissors to cut through the hard shells and then remove the veins.