Shrimp Scampi

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