| Ingredients: | ||
| 1/2 | Box | Thin Spagetti or Capellini |
| 3 | Pounds | Large Shrimp, raw |
| 4 | Large | Cloves Garlic, finely minced |
| 2 | T | Dry Vermouth |
| 2 | T | Olive Oil |
| 2 | T | Unsalted Butter |
| Extra Virgin Olive Oil | ||
| Kosher Salt | ||
| Freshly Ground Black Pepper | ||
| Ground Cayenne Pepper | ||
- Boil the water for the pasta (don’t forget to add the salt).
- Peel the shrimp, but leave the tails on.
- Warm a small (1 quart or so) glass bowl with hot water, drain and dry.
- Heat 1 Tablespoon of Olive Oil in large a stainless steel pan until just barely smoking, and add half the Shrimp in a single layer
- When the Shrimp are bright orange on the bottom, (a minute or so), turn them over and do the other side, then transfer to the warmed bowl.
- Add the pasta to the boiling water
- Repeat for the other half of the Shrimp and transfer to bowl.
- Reduce heat to medium-low and deglaze the pan with a few tablespeoons of Vermouth and a wooden spoon. Add the Butter and Garlic and saute until fragrent and slightly softened, but not at all browned.
- Add a little Salt and a few pinches of fresh ground Black Pepper to taste, and a little Cayenne (1/4t – 1/2t).
- Add the pasta to the pan with the sauce and toss to coat. If there isn’t enough to coat the pasta, you can add a little more Extra Virgin Olive Oil. Put the pasta on plates and place a layer of shrimp over the top.
- Garnish generously with Parsley and serve immediately
Serves 2 with a little left over for the next day