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# Shrimp Scampi

Ingredients:
1/2 | Box | Thin Spagetti or Capellini
3 | Pounds | Large Shrimp, raw
4 | Large | Cloves Garlic, finely minced
2 | T | Dry Vermouth
2 | T | Olive Oil
2 | T | Unsalted Butter
|  | Extra Virgin Olive Oil
|  | Kosher Salt
|  | Freshly Ground Black Pepper
|  | Ground Cayenne Pepper

- Boil the water for the pasta (don’t forget to add the salt).
- Peel the shrimp, but leave the tails on.
- Warm a small (1 quart or so) glass bowl with hot water, drain and dry.
- Heat 1 Tablespoon of Olive Oil in large a stainless steel pan until just barely smoking, and add half the Shrimp in a single layer
- When the Shrimp are bright orange on the bottom, (a minute or so), turn them over and do the other side, then transfer to the warmed bowl.
- Add the pasta to the boiling water
- Repeat for the other half of the Shrimp and transfer to bowl.
- Reduce heat to medium-low and deglaze the pan with a few tablespeoons of Vermouth and a wooden spoon. Add the Butter and Garlic and saute until fragrent and slightly softened, but not at all browned.
- Add a little Salt and a few pinches of fresh ground Black Pepper to taste, and a little Cayenne (1/4t – 1/2t).
- Add the pasta to the pan with the sauce and toss to coat. If there isn’t enough to coat the pasta, you can add a little more Extra Virgin Olive Oil. Put the pasta on plates and place a layer of shrimp over the top.
- Garnish generously with Parsley and serve immediately

Serves 2 with a little left over for the next day