Little Mouth Shrimp for Shrimps Pasta

I don’t know what’s gotten into me. I’ve been spending too much time at the fish counter, I guess, but I made shrimp tonight. The bigger, Little Mouth love, love, loves shrimp and I love garlic and pasta. The result was this shrimp scampi inspired pasta dish we all loved.


Little Mouth Shrimp for Shrimps Pasta

1 pound of the least expensive shrimp, usually called “cocktail” shrimp

1 head of garlic

½ cup white wine or chicken stock

1 cup clam juice

5 tablespoons olive oil

3 tablespoons butter

1 lemon

1 teaspoon fresh parsley

12 oz. pasta of your choice



Marinate cleaned and devained shrimp in 2 tablespoons olive oil and 2 cloves of garlic, minced, for 20-30 minutes. Add the rest of the olive oil to pan and sauté two smashed cloves of garlic until the garlic is brown. Discard garlic and remove one tablespoon of the oil. Add shrimp to pan. Cook shrimp until they are no longer translucent and remove from pan. Add the remaining oil and two tablespoons of flour. Whisk over medium heat for 1 minute. Add the white wine. Keep whisking and add the clam juice.



Allow to reduce by half. Lower heat and add the butter and juice of one lemon. Add shrimp back into pan and combine with sauce. Add pasta and reserve a cup of the pasta water in case the sauce gets dry. Toss the pasta in the sauce with the parsley and sever immediately.



Big Mama gives the dish thumbs up for speed and taste. The bigger little mouth loved the shrimp and little, Little Mouth even liked the pasta, sans shrimp.