This quick cook meal comes together in the time it takes the pasta to boil if you marinate the shrimp as you prepare the other ingredients.

5 garlic cloves, minced (about 5 tsp)

4 garlic cloves, smashed

1 1/2 lbs large shrimp (21 to 25 count), peeled and deveined and each shrimp cut into three pieces

3 Tbl olive oil

Kosher salt

1 pound gluten free rotini or penne pasta

1/4 tsp red pepper flakes

1 Tbl Better Batter Gluten Free Flour

1/2 cup chicken broth

3/4 cup clam juice

1/2 cup chopped fresh parsley

2 Tbl butter

1 tsp fresh lemon juice

In a medium bowl, combine the shrimp with 2 tsp minced garlic, 1 Tbl olive oil, and 1/4 tsp salt. Let the shrimp marinate for 20 minutes at room temperature while you prepare the other ingredients. In a large non-stick skillet, heat the remaining 2 Tbl olive oil over medium-low heat and add the smashed garlic cloves. Stir the garlic occasionally to prevent burning and cook until garlic is light golden brown, 3-4 minutes. Remove the skillet from the heat and using a slotted spoon remove the garlic, leaving as much flavored oil behind as possible. Throw away the garlic and set the skillet aside.

In a large pot, bring at least 4 quarts of water to a boil. Add 1 tsp salt once the water is boiling and add the pasta. Cook pasta until tender, according to package directions. Drain the pasta, reserving 1/4 cup of the cooking liquid. Once drained, return the pasta to the pot.

While pasta is boiling, return the skillet with the oil to medium heat and add the shrimp and marinade in a single layer. Cook the shrimp without stirring until the oil starts to gently bubble, about 1-2 minutes. Stir carefully and cook until shrimp is pink, about 1-2 more minutes. It will cook quickly, so be careful not to overcook. Using a slotted spoon, transfer the shrimp to a bowl.

Add remaining minced garlic and red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the flour and whisk constantly, cooking the mixture for 1 minute. Whisk in the chicken broth and clam juice and cook 1-2 minutes until the clumps of flour become smooth and the sauce thickens. Remove the sauce from the heat and add the parsley, butter, and lemon juice. Add the shrimp and pasta to the skillet and gently mix to combine. Add some pasta water of the pasta is too dry. Serve immediately.