Prep 10 mins
Cook 20 mins
A recipe from Rachael Ray
- 1 lb spaghetti
- 1 lb shrimp, peeled and tails left on
- 2 teaspoons Old Bay Seasoning
- 1 teaspoon lemon peel, grated
- 1⁄4 cup extra virgin olive oil
- 6 canned anchovy fillets
- 4 large garlic cloves, finely chopped
- 1 teaspoon crushed red pepper flakes
- 2 pints grape tomatoes
- 1⁄2 cup oil-cured olives, chopped
- 3 tablespoons brined capers
- 1⁄3 cup dry vermouth
- 1⁄2 cup fresh basil leaf, shredded
- 1⁄2 cup flat leaf parsley, chopped
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of pasta cooking water.
- While the pasta is working, in a bowl, toss the shrimp with the old bay and lemon peel.
- In a large, deep skillet, heat 3 tbs olive oil, 3 turns of the pan, over medium heat. Add the anchovies and cook until melted, then add the garlic and crushed red pepper. Stir for 2 minutes. Add the tomatoes, olives and capers, cover the skillet, lower the heat and cook, stirring once halfway through, until the tomatoes burst, about 12 minutes. Using a potato masher, squash any unburst tomatoes.
- In a medium skillet, heat the remaining 1 tbs olive oil, 1 turn of the pan, over medium-high heat. Add the shrimp and cook until firm and pink, 3 to 4 minutes. Pour in the vermouth and cook until the alcohol is cooked off, 1 minute.
- In a large bowl, toss the pasta with the reserved cooking water, tomato sauce, basil and parsley; stir in the shrimp and pan drippings.
This was fantastic and quite easy to put together. It was so full of flavor and definitely had a lot of spice. I will definitely be making this again. I followed the recipe exactly as posted and was rewarded with a meal that everyone enjoyed.