INGREDIENTS
Serves 2
1/2 pound rigatoni pasta
2 tablespoons extra-virgin olive oil
1/2 pound raw medium shrimp, shelled and deveined
4 cloves garlic, minced
1 teaspoon fresh thyme
1/2 cup dry white wine
1 cup clam juice
1 tablespoon butter
1. Bring a pot of water to a boil and cook the pasta according to package directions.
2. While the pasta is cooking, prepare the sauce. Over medium–high heat, heat the olive oil in a large skillet until barely smoking. Add the shrimp and brown quickly, about 2–3 minutes. Remove from the pan. The shrimp should be undercooked in the center.
3. Add the garlic and thyme to the pan, reduce heat to medium, and sauté 1 minute. Add the wine and reduce until almost evaporated.
4. Add the clam juice and cook until reduced by half. Add the shrimp, reduce to a simmer, and cook 2 minutes.
5. Turn off the heat and add the butter. Stir to melt, then toss the hot pasta with the sauce.