1. Toss 2 teaspoons minced garlic, shrimp, 1 tablespoon oil, and 1/4 teaspoon salt in medium bowl. Let shrimp marinate at room temperature 20 minutes.
2. Heat 4 smashed garlic cloves and remaining 2 tablespoons oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove skillet from heat and use slotted spoon to remove garlic from skillet; discard garlic. Set skillet aside.
3. Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven.
4. While pasta cooks, return skillet with oil to medium heat; add shrimp with marinade to skillet in single layer. Cook shrimp, undisturbed, until oil starts to bubble gently, 1 to 2 minutes. Stir shrimp and continue to cook until almost cooked through, about 1 minute longer. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 3 teaspoons minced garlic and pepper flakes to skillet and cook until fragrant, about 1 minute. Add flour
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|Serving Size: 1 Serving (355g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 511 (81%)|
|Amt Per Serving||% DV|
|Total Fat 56.8g||76 %|
|Saturated Fat 33.6g||168 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 308.1mg||95 %|
|Sodium 681.4mg||23 %|
|Potassium 372.1mg||10 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 5.5g|
|Protein 25.3g||36 %|
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Calories per serving: 630
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