Ingredients

Yield: 3 to 4 servings

3tablespoons extra-virgin olive oil, plus more for serving
1pound gnocchi (fresh, frozen or shelf-stable)
2tablespoons unsalted butter
4garlic cloves, finely grated or minced
½cup dry white wine (or clam juice, or broth)
Kosher salt (such as Diamond Crystal) and freshly ground black pepper
⅛teaspoon red-pepper flakes, plus more for serving
1pound large or extra-large shrimp, shelled (deveined, if you like)
1lemon
½cup chopped parsley

Preparation

Step 1

In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high. Add gnocchi to the pan, breaking up any that are stuck together. Cook for 10 to 12 minutes, tossing every 1 to 2 minutes, so they get golden and crispy all over. Transfer to a bowl or plate.
Step 2

In the same skillet over medium-high, add remaining 1 tablespoon oil and all of the butter, letting it melt for a few seconds. Add garlic and sauté until fragrant, 30 seconds to 1 minute. Add wine, ½ teaspoon salt, ¼ teaspoon black pepper and all of the red-pepper flakes. Bring to a simmer, and let the wine reduce by half, about 2 minutes.
Step 3

Add shrimp and sauté until they just start to turn pink, 2 to 3 minutes, depending on their size.
Step 4

Return gnocchi to the pan and add another ¼ teaspoon salt. Using a Microplane or other fine grater, grate the zest from the lemon into the pan. Add parsley, tossing well. If your pan looks dry, add a splash of water, 1 tablespoon at a time, tossing to combine, then remove pan from the heat.
Step 5

Cut the naked lemon in two and squeeze in the juice from one half, gently tossing to combine. Taste and add more salt if you like. Cut the remaining lemon half into wedges for serving.
Step 6

Top with more olive oil and more red-pepper flakes, if you’d like, and serve with lemon wedges on the side

—Adapted from ‘Simple Pasta’ by Odette Williams (Ten Speed Press)

Here, author Odette Williams tried to recreate the sizzling garlic shrimp from Trieste, the Italian restaurant of her childhood in Australia.

Look for shrimp with the heads on, since they add so much flavor to the sauce and give it a gorgeous coral-pink hue. Wavy ribbons of mafaldine ,or the curly nooks and crannies of trumpet-shaped campanelle allow the shrimp to nestle into every bite.

Honestly, use whatever pasta tickles your fancy. Showered with the garlic butter and chile bread crumbs, it’s gorgeous. The heady aroma of butter, garlic and shrimp cooking is one of life’s greatest pleasures, so enjoy!

Total Time: 45 minutes

makes: 4 servings

Graydon + Herriott, Food Styling by Rebecca Jurkevich, Prop Styling by Amy Wilson

Ingredients

For the garlic butter and chile bread crumbs:

- 1 cup bread crumbs
- 4 tablespoons unsalted butter
- 2 cloves garlic, grated
- ¼ teaspoon crushed red pepper flakes
- Kosher salt and black pepper

For the pasta:

1½ pounds large whole raw shrimp, with shells, heads and tails on
6 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil 2 large shallots, finely diced
¼-½ teaspoon red pepper flakes
8 cloves garlic, finely grated
⅔ cup dry white wine
Zest of 1 lemon, plus 2 teaspoons lemon juice
2 tablespoons finely chopped chives
1 cup finely chopped flat-leaf parsley
¾ teaspoon kosher salt
Freshly ground black pepper
1 pound dried campanelle, mafaldine, or angel hair pasta

Directions

Make the garlic butter and chile bread crumbs: In a skillet over medium heat, sauté bread crumbs with butter and grated garlic, stirring often, until golden brown, 2-3 minutes. Stir in crushed red pepper flakes, and season with salt and pepper.
Bring a large pot of lightly salted water to a boil.
Cut off head of each shrimp and set aside. Peel shrimp and discard tails and shells. Use a sharp knife to make a shallow cut lengthwise along the back of each shrimp, and devein by removing the digestive tract with the tip of the knife. Cut each shrimp into three segments.
In a large skillet over medium-low heat, melt together butter and olive oil. Add shallots and red pepper flakes, and sauté for a couple of minutes. Add reserved shrimp heads and continue to sauté occasionally pressing down slightly on heads with a wooden spoon to release juices, 4 minutes more. Remove and discard heads and any rogue bits of shell.
Increase heat to medium-high, add shrimp and garlic, and sauté until shrimp are just pink, just a couple of minutes. Add wine, lemon zest, lemon juice, chive and ½ cup parsley. Season with salt and pepper. Sauté until wine has reduced by half, 4-5 minutes. Keep warm.
Add pasta to boiling water and cook until al dente, according to package instructions. Use a large spider or slotted spoon to transfer cooked pasta to shrimp sauce along with about ½ cup pasta water, and toss to coat. Serve pasta sprinkled with garlic butter and chile bread crumbs and garnished with remaining ½ cup parsley.