Name: Quick Onion and Garlic Shrimp with Pasta
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 servings
Ingredients: Kosher salt; 1/4 cup olive oil, plus more for drizzling; Zest of 2 lemons plus 1/4 cup lemon juice; Freshly ground pepper; 1 cup finely chopped sweet onion; 6 cloves garlic, sliced into thin slivers; 6 scallions, finely chopped; Red pepper flakes, to taste; 8 Roma tomatoes, seeded and chopped; 1/2 cup clam juice; 1 teaspoon sugar (optional); 32 colossal shrimp (2 1/2 to 3 pounds), peeled and deveined, tails intact; 1 pound angel hair pasta; Chopped fresh parsley, for garnish

Directions

Bring a large pot of salted water to a boil. Meanwhile, combine the olive oil, lemon zest and a few grinds of pepper in an extra-large sauté pan over medium-low heat. Cook until the oil is warm and the pepper is fragrant, about 4 minutes.
Add the onion, garlic, scallions and a pinch each of red pepper flakes and salt and cook, stirring occasionally to prevent them from browning, until the green scallion parts are wilted and darkened and the onion and garlic are tender, about 4 minutes. Add the tomatoes and cook, stirring, until softened, about 2 minutes. Add the clam juice and lemon juice and bring to a light simmer; stir. Taste for seasoning: If the tartness of the tomatoes and lemon juice is too strong, add sugar in sprinkles, stirring and tasting as you go until it tastes just right. (You may not need the sugar at all or you may not use it all; it’s totally optional.)
Raise the heat to medium and nestle the shrimp in the pan. Cover and cook until the shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Toss and cook until the shrimp just begins to turn pink on the other side, 1 to 2 more minutes. Shrimp cooks fast and there’s a thin line between done and overdone; the best rule is to remove the pan from the heat as it begins to reach the finish line. Continue tossing and the heat of the pan will continue to cook the shrimp until done.
Meanwhile, add the pasta to the boiling water and cook until al dente. Drain and transfer to a large serving bowl, then drizzle with olive oil, sprinkle with parsley and season with salt and pepper. Top with the shrimp mixture and gently toss.

Photograph by Ghazalle Badiozamani

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