4 cloves garlic, chopped
or thinly sliced
1 cup dry vermouth or
white wine
Juice of 1 lemon (about
1 ∕4 c u p )
3 tbsp. butter, cut into
small pieces
1∕2 cup fresh flat-leaf
parsley, chopped
■Bring a large pot of water
to a boil for the pasta.
Salt the boiling water and
add the pasta. Cook until
2 minutes shy of the package
directions.
■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 olive oil to
the skillet. When the oil
ripples and begins to smoke,
Scampi with Yellow
Tomatoes & Linguine
SERVES 4
1 lb. linguine
4 tbsp. olive oil
11∕4 lb. large shrimp,
deveined (tails on
or of f )
Kosher salt
1 pt. yellow grape or
cherry tomatoes,
halved
1 lemon, very thinly
sliced
1 tbsp. fresh thyme
leaves
1 tsp. crushed red
pepper, plus more to
taste
1 tsp. dried oregano,
crushed , or 1 sprig
fresh oregano, leaves
stripped from stem
and finely chopped
add the shrimp, season
with salt, and add the
tomatoes, sliced lemon,
thyme, 1 tsp. crushed red
pepper, the oregano, and
garlic to the skillet. Toss
vigorously until the lemon
slices turn golden around
the edges and the shrimp
are 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.
■Drain the pasta and add to
the skillet. Cook, tossing to
mix together, until the
pasta is al dente, 1 to
2 minutes. Season with salt
and additional crushed red
pepper to taste.
DRY
VERMOUTH
This fortified
martini staple
gets its
aromatic lift
from herbs and
spices. Use it as
a stand-in for
dry white wine
in cooking then
store it in the
fridge where
it’ll keep longer.
