Recipe by Rachael Ray
This recipe originally appeared in our Summer 2020 issue. Get the magazine here.
- 4 to 6Servings
- 3 tbsp. EVOO
- 1 large onion, chopped
- 6 cloves garlic, thinly sliced
- 2 fresh bay leaves
- 2 pints cherry tomatoes, halved
- 1 cup (combined) loosely packed fresh basil leaves and flat-leaf parsley tops
- 2 stems fresh oregano, leaves stripped and chopped, or 1 1/2 tsp. dried oregano
- 1 tsp. crushed red pepper
- 1 tbsp. olive oil
- 1 1/2 lb. large shrimp—peeled and deveined, with tails
- 1/2 cup dry (white) vermouth
- 2 tbsp. unsalted butter
- 1 lemon, juiced (about 1/4 cup)
- Salt and pepper
- Crusty bread, garlic bread, or 12 oz. cooked fresh pasta, for serving
1. 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.
2. 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.
3. Add the shrimp to the sauce. Serve from the skillet with the bread or toss with the pasta.