Puttanesca P'schetti With Shrimp

A recipe from Rachael Ray

• Ready In: 30 mins
• Serves: 4

Ingredients

•  salt
• 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

Directions

1. 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.
2. While the pasta is working, in a bowl, toss the shrimp with the old bay and lemon peel.
3. 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.
4. 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.
5. In a large bowl, toss the pasta with the reserved cooking water, tomato sauce, basil and parsley; stir in the shrimp and pan drippings.