Shrimp Scampi

I don't cook with shrimp often, but this is one of the few dishes I make with it. Who wouldn't like sautéed garlic, shrimp, and pasta? Once you have all the ingredients, the dish comes together quickly. Sprinkling the shrimp with baking soda before cooking them keeps them moist and tender, and vermouth is much more flavorful than white wine. I always make this with pasta, adding it at the very end. This recipe is from Serious Eats.

Ingredients

• 1 pound large shrimp, peeled and de-veined
• Kosher salt
• 1/4 teaspoon baking soda
• 4 tablespoons extra-virgin olive oil, divided, plus more as needed
• 4 teaspoons minced garlic (about 4 medium cloves)
• Pinch red pepper flakes
• 1/2 cup dry vermouth
• 3 tablespoons unsalted butter, cut into tablespoon-size pieces
• 1 tablespoon fresh juice and 1 teaspoon (4g) grated zest from 1 lemon
• 2 teaspoons minced parsley
• 1/4 cup grated parmesan cheese
• One pound pasta, either spaghetti or bucatini

Instructions

1. 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.
2. Separately, in a large pot filled with salted water, cook the pasta until 1-2 minutes shy of al dente. Before draining it, scoop out 1 cup of the pasta water. Drain. 
3. In a large skillet, heat 3 tablespoons olive oil over high heat until shimmering. Add half of shrimp in an even layer and cook, stirring and turning shrimp occasionally, until pink, barely cooked through, and just starting to turn lightly golden in spots, about 2 minutes. Using a slotted spoon, transfer shrimp to a plate. Repeat with remaining shrimp, adding more oil if necessary.
4. Add remaining 1 tablespoon olive oil to skillet along with garlic and red pepper flakes and cook, stirring, until garlic is just starting to turn golden, about 1 minute; lower heat if necessary to prevent scorching.
5. 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 3 minutes.
6. Add butter and cook, stirring and swirling pan rapidly as butter melts to create a silky, emulsified sauce. Remove from heat, add lemon juice, and season with salt. Return to medium heat and bring to a simmer, stirring constantly. (If sauce breaks, whisk in a teaspoon or two of water until sauce emulsifies again.)
7. Return shrimp to skillet, add herbs and lemon zest, and toss until shrimp are coated in sauce and warmed through. 
8. Add pasta to skillet. Pour in several tablespoons of starchy pasta water and mix vigorously to make a sauce. Mix in parmesan cheese at this time. Serve immediately.

Serves 2-4.