Shrimp Scampi Recipe

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

Directions

• 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