Shrimp Scampi

Ingredients

• 1 pound large shrimp, peeled leaving the tail and split down the back, veins removed

• Kosher salt

• 1/4 teaspoon baking soda

• 4 tablespoons extra-virgin olive oil, divided, plus more as needed

• 4 teaspoons minced garlic (4 to 5 medium cloves)

• 1/4 tsp crushed red pepper flakes

• 1/2 cup dry vermouth

• 4 tablespoons butter, cut into tablespoon-size pieces

• 1 tablespoon fresh lemon juice

• grated zest from 1 lemon

• 1 T minced parsley and chives

Directions:

In a large bowl, toss together shrimp with 3/4 teaspoon kosher salt and baking soda until evenly coated. Let stand for at least 10 minutes and up to 1 hour.

mise en place with all ingredients before starting makes this recipe is a real snap

Zest the lemon, squeeze and reserve 1T of the juice

Mince the garlic, dice the herbs, get out the vermouth and chili flakes and slice the butter

In a large skillet, heat 3 tablespoons of olive oil over high heat until it shimmers. Add half of shrimp in an even layer and cook, stirring and turning shrimp once, until pink, barely cooked through, this may vary on your cooktop but generally, about 30 seconds to 1 minute. Do not overcook. Using a spatula or slotted spoon, transfer shrimp to a plate. Repeat with remaining shrimp, adding more oil if necessary.

Reduce heat to medium and add remaining 1 tablespoon olive oil to the skillet along with garlic and red pepper flakes and cook, stirring, until garlic is just starting to turn golden, about 1 minute; lower heat more if necessary to prevent burning the garlic.

Add vermouth and boil over high heat, stirring and scraping up any browned bits, until raw alcohol smell is mostly gone and vermouth has reduced by about half, about 2-3 minutes.

Add butter and cook, stirring and swirling pan rapidly as butter melts to create a smooth sauce. Remove from heat, add lemon juice, and season with salt. Return to medium heat and bring to a simmer, stirring constantly. (If the sauce breaks, whisk in a teaspoon of water or more until the sauce mixes again again.)

Return shrimp to skillet, add herbs and lemon zest, and toss until shrimp are coated in sauce and warmed through. Serve immediately over pappardelle pasta and top with grated parmesan.

Adopted from a Serious Eats recipe