"Pizzaiola means pizza maker in Italian. The spicy, delicious sauce is great with shrimp." —Rachael Ray

This recipe originally appeared in our Summer 2020 issue. Get the magazine here.


Credit: Photography by Nicole Franzen

Recipe Summary test

4 to 6




Instructions Checklist
  • For the sauce, in a large skillet, heat the EVOO, three turns of the pan, over medium. Add the onion, garlic, and bay leaves; season with salt. Cook, stirring often, until the onion and garlic soften, about 3 minutes. Add the tomatoes and cook, stirring, until the tomatoes slump, a minute or two. Stir in the herbs and crushed red pepper. Cook, stirring occasionally, until the sauce breaks down and the flavors meld, 10 to 12 minutes.

  • For the shrimp, in another large skillet, heat the oil, one turn of the pan, over medium-high. Add the shrimp; cook, turning once, until just opaque in the centers and browned at the edges, 5 to 6 minutes. Add the vermouth and butter; toss to coat the shrimp. Off heat, toss the shrimp with the lemon juice. Season with salt and pepper.

  • Add the shrimp to the sauce. Serve from the skillet with the bread or toss with the pasta.