- 1½ pounds medium shrimp, shelled and deveined
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, crushed
- ½ teaspoon dried rosemary
- Grinding of black pepper
- Pinch of crushed dried red pepper flakes
- 1 pound orecchiette or other thick pasta shape like radiatore or large shells
- 1 medium head cauliflower, broken into florets and cut into ½-to ¾-inch pieces
- ½ cup olive oil
- 2 garlic cloves, sliced thin
- ½ teaspoon crushed dried red pepper flakes, or to taste
- ¼ cup chopped Italian flat-leaf parsley
- Combine the shrimp, oil, lemon juice, garlic, rosemary, black and red pepper; toss to blend. Cover and marinate 1 to 24 hours.
- Cook the pasta in plenty of boiling salted water until half cooked, about 10 minutes; add the cauliflower and cook with the pasta until both are tender, about 10 minutes longer. Ladle out ½ cup of the pasta cooking liquid; reserve. Drain the pasta.
- Meanwhile, heat the ½ cup oil in a medium skillet over low heat; stir in the garlic; saute until golden, about 2 minutes. Add the red pepper; saute 30 seconds. Remove from heat.
- Heat another skillet over medium heat; add the shrimp and marinade and stir-fry until shrimp are pink and cooked through, about 5 minutes.
- In a large bowl, toss the cooked pasta and the cauliflower with the reserved pasta cooking liquid, red pepper oil, the cooked shrimp, and the parsley. Serve at once.