Garganelli With Shrimp
Classic BC dish from Chef Ned Bell, Ocean Wise Chef at the Vancouver Aquarium, and enthusiastic Toyota RAV4 Hybrid driver.
“I often make this simple, warming pasta dish for my own family. Garganelli is my preferred pasta for the sauce because the shapes are like little handkerchiefs that have been rolled over and pinched together, with a hole through the middle to trap the sauce’s rich garlic flavor. (Orecchiette would work great, too.) For the shrimp, I reach for the sidestripe variety harvested from Alaska, where the cold waters contribute to its sweet flavor. If you can’t find them, opt for any medium-size (U30, which means 30 shrimp per pound) sustainably harvested variety.”
- 10 peeled cloves garlic
- 1 cup olive oil
- 1 lb dried garganelli orecchiette, linguine, or spaghetti
- 2 Tbsp garlic oil from garlic confit plus extra for drizzling (see above)
- 1 small shallot finely chopped
- 1 tsp sea salt
- 1 lb fresh or thawed sidestripe shrimp peeled and deveined
- 2 Tbsp dry white wine
- 1/2 cup tomato puree
- 2 heirloom tomatoes chopped (optional)
- 1 tsp chili flakes
- 1/2 cup fresh or frozen peas
- Zest and juice of 1/2 lemon
- Fresh basil or chives chopped, for garnish
- Grated Parmesan to sprinkle
Combine the garlic and olive oil in a small saucepan.
Add more oil if necessary to ensure the cloves are covered.
Set over low heat and cook 20 minutes or until cloves are tender and just lightly browned. (Do not boil as this will roast the garlic too quickly.)
Remove the pan from the heat and set aside to cool. (The oil will keep refrigerated for up to 4 days. Use the extra for brushing bread before toasting or grilling, in vinaigrettes, and for finishing roasted fish.)
Bring a large pot of water to a boil over high heat and salt generously.
Add the pasta and cook until al dente, according to manufacturer’s instructions. Drain the pasta.
Heat the 2 tablespoons garlic oil in a large skillet over medium heat.
Add the shallots and 1 teaspoon salt, and sauté for 30 seconds or until fragrant.
Add the shrimp and cook for another 10 seconds or until it starts to turn pink.
Add the wine, tomato puree, and tomatoes and confit garlic cloves.
Cook for 30 seconds or until warmed through.
Add the chili flakes, peas, and the lemon zest and juice.
Add the pasta and fold everything together. (You don’t want this pasta very saucy, just lightly coated in the tomato puree. The flavor of the shrimp and confit garlic should be the stars.)