Recipe by Rachael Ray
- 1 lb. linguine
- 4 tbsp. olive oil
- 1 1/4 lbs. large shrimp, deveined (tails on or off)
- 1 pt. yellow grape or cherry tomatoes, halved
- 2 lemons—1 very thinly sliced, 1 halved and juiced (about 1/4 cup)
- 1 tbsp. fresh thyme leaves
- 1 tsp. crushed red pepper, plus more to taste
- 1 tsp. dried oregano, crushed in your palm, or 1 sprig fresh oregano, leaves stripped from stem and finely chopped
- 4 cloves garlic, chopped or thinly sliced
- 1 cup dry vermouth or white wine
- 3 tbsp. butter cut into small pieces
- 1/2 cup fresh flat-leaf parsley, chopped
1. Bring a large pot of water to a boil for the pasta. Salt the water, add the pasta and cook until 1 minute shy of al dente.
2. When the water is almost boiling, heat a large skillet over medium-high to high. When you add the pasta to the pot, add the oil, four turns of the pan, to the skillet. When the oil ripples and begins to smoke, add the shrimp, season with salt, and add the tomatoes, sliced lemon, thyme, 1 tsp. crushed red pepper, the oregano and garlic. Toss vigorously until the lemon slices turn golden around the edges and the shrimp is opaque in the center, 2 to 3 minutes. Add the vermouth and swirl the skillet while the sauce reduces slightly, 3 to 4 minutes. Add the lemon juice, butter and parsley.
3. Drain the pasta and add to the skillet. Cook, tossing to mix together, until the pasta is al dente, 1 to 2 minutes. Season the pasta with salt and add more crushed red pepper to taste.