INGREDIENTS
1 1/2 lbs. large fresh shrimp, peeled and deveined
1/2 tsp. divided
1 TBSP. olive oil
2 cloves garlic, minced
3/4 cup vermouth
3 TBSP. lemon juice
2 TBSP. butter
1/4 tsp. pepper
2 TBSP. fresh parsley, chopped
3 cups cooked angel hair pasta
DIRECTIONS
Sprinkle shrimp with 1/4 tsp. salt.
In a large skillet, heat oil over medium-high heat.
Add shrimp; cook for 5 minutes or until pink.
Using a slotted spoon, remove shrimp from pan.
Add garlic to pan; cook 3 minutes.
Add vermouth, and simmer 1 to 2 minutes.
Stir in lemon juice, butter and remaining 1/4 tsp. salt and pepper.
In a large bowl, combine shrimp, parsley, pasta and vermouth mixture. Serve immediately.
Serves 4.
