This Garlic Butter & Vermouth Shrimp is my back-pocket recipe. It’s easy enough for a weeknight meal, yet fancy-pants enough to serve to dinner guests–essentials for any back-pocket recipe. I have served this several times to people who don’t eat meat but do eat fish, so they aren’t just eating platefuls of sides. I also serve this to myself when I’m having solo dinner or fancy-ass lunch because Sean isn’t super enthused about shrimp but, I am…so, more for me!
Like I said, this dish is EASY. The shrimp comes together in minutes, and the tomatoes, while totally optional, bring a nice pop of juicy sweetness that sort of blends into the buttery sauce from the shrimp. Both parts require minimal ingredients but result in maximum flavor. I like to keep frozen, peeled shrimp in the freezer for quick meals like this–it’s a total time saver and has rescued meal time for me more than once. I use vermouth in this recipe because it’s affordable (win) and a type of fortified wine–which means it’s fortified with a spirit. What does that mean?! It means that once you open the bottle, it’s good for a long time at room temperature (think weeks, months), making it great to use just a little at a time, without worrying about using the whole bottle in a few days.
This shrimp is great served over pasta or with just straight up chunks of crusty bread for sopping up the sauce. Speaking of the sauce–it’s just lots of garlic, BUTTER, and a healthy splash of vermouth to bring it all together. The result is a rich, garlicky coating for the shrimp and a sauce that just begs to be soaked up by some carby goodness.
Garlic Butter & Vermouth Shrimp with Roasted Tomatoes
Makes 1 serving.
I usually make this dish for one–as my husband doesn’t really like shrimp and this is the perfect dinner for nights I’m flying solo. It’s also easy to scale up, making this a quick-yet-impressive dinner party dish. The tomatoes make extra, but they’re great as leftovers with plain pasta and some parm or as an accompaniment to any meat or fish dish.
2 unsalted tablespoons butter, divided
3 cloves garlic, finely minced
pinch of chile flakes
6 medium-sized shrimp, peeled and deveined
1/4 cup dry vermouth
dash of salt
1/4 lb. cooked and drained pasta
1 tablespoon chopped, fresh parsely
for the tomatoes:
1 lb. tomatoes, any kind you like (on the vine is pretty)
Preheat the oven to 400ºF. Line a baking sheet with parchment and place the tomatoes on the sheet. Drizzle with olive oil and sprinkle with salt. Roast for 15-20 minutes or until the tomatoes are soft and begin to caramelize. While the tomatoes roast, cook your pasta according to the package instructions and make the shrimp.
For the shrimp, heat a skillet over medium and add 1 tablespoon of the butter to melt, add the garlic and chile flake and cook, stirring until fragrant–about 1 minute. Add the shrimp and cook until pink on one side, flip the shrimp and add the vermouth. Bring the sauce to a simmer and cook until the shrimp are pink on the other side. Remove the shrimp to a plate and set aside. Continue cooking the sauce until it reduces by about half. Stir in the remaining butter, add the shrimp and stir to coat. Remove from the heat and season with salt to taste. Place the cooked pasta in a bowl, top with the shrimp and some of the tomatoes. Pour the sauce over the shrimp, pasta, and tomatoes. Sprinkle with parsley and serve. [/recipe]