Recipe information
Yield
4 servings
Ingredients
Coarse salt
1 pound thin spaghetti
1 pound small shrimp, deveined and peeled, tails removed
2 teaspoons lemon zest plus the juice of 1/4 lemon
1/4 cup extra-virgin olive oil (EVOO) (4 times around the pan)
6 garlic cloves, minced
1 pint cherry tomatoes, halved
4 scallions, thinly sliced on an angle
1/4 cup white vermouth or 1/3 cup dry white wine (eyeball it)
2 handfuls fresh flat-leaf parsley, chopped 20 fresh basil leaves, torn or shredded
Coarse black pepper
Preparation
Step 1
Heat a large pot of water for the pasta. When the water boils, salt it and cook the pasta al dente.
Step 2
Heat a large nonstick skillet over medium to medium-high heat. Season the shrimp with the lemon zest, lemon juice, and a little salt. Add the EVOO to the hot pan and then add the shrimp. Cook for a minute, then add the garlic, tomatoes, and scallions and toss, cooking for another minute or two until the shrimp are firm and pink. Add the white vermouth and the herbs. Turn off the heat. Drain the pasta well and add to the sauce. Toss and combine the sauce with pasta and season with salt and black pepper.
