Name: Campanelle with Roasted Garlic, Shrimp, and Feta for Two
Total time: 1 h 15 min
Ingredients: 2½ tablespoons extra-virgin olive oil; 6 garlic cloves , peeled; Salt and pepper; 8 ounces medium-large shrimp (31 to 40 per pound), peeled, deveined, and tails removed; 6 ounces (2 cups) campanelle; 1½ ounces feta cheese , crumbled (⅓ cup); ⅓ cup chopped fresh basil

Why This Recipe Works

Rather than sautéing the garlic, we decided to roast it to bring a sweet, nutty dimension to our sauce. We found that we could speed up the roasting time if we separated and peeled the cloves before putting them in a covered baking dish with some olive oil. After 20 minutes we had soft, caramelized cloves of garlic, which we mashed with the oil to form a savory sauce. Adding the shrimp right to the garlic and oil mixture to cook through infused it with lots of flavor in a short amount of time, and a little crumbled feta added a salty tang that complemented the sweetness of the roasted garlic and shrimp.

Before You Begin

Other pasta shapes can be substituted for the campanelle; however, their cup measurements may vary.

Instructions

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine oil, garlic, ⅛ teaspoon salt, and ¼ teaspoon pepper in small baking dish and cover with aluminum foil. Bake, stirring occasionally, until garlic is caramelized and soft, about 20 minutes. Let cool slightly, then mash garlic and oil into paste with fork. Stir in shrimp and continue to bake, uncovered, until shrimp are opaque throughout, about 10 minutes.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add shrimp mixture, feta, and basil and toss to combine. Season with salt and pepper to taste, and adjust consistency with reserved cooking water as needed. Serve.