Easy Garlic Butter & Vermouth Shrimp with Roasted Tomatoes

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.


Easy Garlic Butter & Vermouth Shrimp with Roasted Tomatoes
Prep time
Cook time
Total time
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.
Serves: 1
  • 2 unsalted tablespoons butter, divided
  • 3 cloves garlic, finely minced
  • pinch of chile flakes
  • 6 medium-sized shrimp, peeled and deveined
  • ¼ cup dry vermouth
  • dash of salt
  • ¼ 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)
  • olive oil
  • salt
  1. 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.
  2. 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.






Recently at Betty’s

It’s been SO LONG since I last updated you with my recipe contributions over at Betty Crocker. So long that 7 new recipes have gone up and they’re all kind of perfect for easy, summer living.

Click over for ingredients, recipes, and details!

Easy, Cheesy Quesadilla Enchiladas: 2 favorites, in one dish…plus, CHEESE.

Greek Chicken Quinoa Bowls: Healthy, hearty, fresh, fast. ZOOM!

Bruschetta Topped Slow Cooker Pesto Chicken Thighs: Fresh basil, juicy tomatoes, and hearty chicken meld together and make a fresh and easy dinner. Recipe 1 of 2 from a single batch of slow cooker pesto chicken.

Bacon, Ranch, Pesto Chicken Pasta: Bacon, chicken, ranch, cheese…I mean, there isn’t much else to say. Recipe 2 of 2 using those pesto chicken thighs. Get it!

Freezer-Friendly Bacon Broccoli Cheese Dip: Bubbly lakes of cheese always fare well at any gathering, right?

Slow Cooker Bacon-Ranch Chicken Melts: More bacon, more ranch, more easy-breezy slow cooking, all between two buttery buns. BUNS!

Freezer Breakfast Bites: Oats, berries, and maple, in a sweet grab-and-go package.

Disclosure: I was compensated for the mentioned recipes and photos on BettyCrocker.com

Grilled Chicken Skewers and a Raw Spice Bar Giveaway

I don’t know what it’s like where you live, but around here the weather has been amazing. Spring has sprung! I love this time of year for a lot of reasons, fresh produce, longer days, warm yet breezy days, and it’s the time of year we start firing up the grill with more frequency. I mentioned last week that we’re building a patio in our backyard for the ultimate lounge/grilling area, but this work-in-progress isn’t stopping me from grilling our dinners outdoors. I love grilling because it tastes great, it’s usually quick, and EASY. I love easy.

Even though I love dinner to be easy, I also love to experiment and try new things…which can be daunting at times, you know? I’ll read a recipe and sometimes shy away from it simply because it calls for a lot of ingredients and spices that I don’t want to commit to or just because I am hesitant to stuff one, or five, more bottles into my already cramped spice cabinet. Enter the genius people at Raw Spice Bar. They offer a subscription service for a mere $6 a month…chump change when you consider sometimes a bottle of a single spice can cost even more than that and will probably end up just expiring in your pantry (no, just me?). In the subscription you get 3-5 freshly ground spice blends from a single geographical region–enough to make about 3 dishes and serve several people–plus recipe cards, and possibly my favorite thing next to the spices, a little note on the spice blends, origins, and history. It feeds the nerd in me.

I really love the idea behind Raw Spice Bar–it satisfies my desire to try new things without the commitment of purchasing lots of stuff that will further clutter the cluster that is my pantry, PLUS it’s totally affordable. I also see this being a great gift and can already think of a few people in my life who would appreciate it.

I collaborated with Raw Spice Bar to bring you a little giveaway, a 3-month trial subscription of their spice boxes, in addition to this recipe using the Advieh Koresht from their Persian Spice Box from March.  I came to love Middle Eastern flavors when I was living in Michigan and these blends did not disappoint. They are so fragrant and flavorful. The Advieh Koresht contains a number of spices–including ROSE PETALS! plus, cinnamon, cardamom, angelica, persian lime powder, coriander, cumin, and black pepper. I paired it with creamy-tangy yogurt, lemon, and garlic in a marinade for chicken skewers that I then grilled. These were so easy to make and absolutely delicious. April’s box was a Japanese theme and I am so excited to try a few recipes with the spice blends.

To enter the giveaway, just leave a comment below about whatever–springtime, grilling, favorite spices, spice cabinet organizing. Easy, breezy. This giveaway is open to US and Canadian residents only (apologies to my international friends!) and will end Thursday, April 30th.

Raw Spice Bar did provide me with a complimentary sampling of their spices, however I was not further compensated for this post. I just really think it’s a cool concept and wanted to share the giveaway with you all. As always, words and opinions are my own. Thanks, always, for visiting. 


Print Recipe

Grilled Chicken Skewers

2-4 servings

2 chicken breasts, cut into chunks

1/2 cup plain yogurt

2 cloves minced garlic

1 1/2 tablespoons of Advieh Khoresht spice blend (or other spice blend)

kosher salt

1 lemon

5 bamboo skewers soaked for 1 hour (or use metal skewers)

Place the chicken pieces in a bowl and sprinkle lightly with salt.

In another bowl, combine the  yogurt, garlic, Advieh Khoresht, a pinch of salt, and the juice of half of the lemon. Reserve the other half. Reserve 2 tablespoons of the yogurt mixture in a small dish and set aside. Pour the remaining yogurt over the chicken and mix to coat the chicken pieces. Let the chicken marinate in the yogurt mixture for at 20 minutes.

Cut the remaining half lemon into think half moons. Thread the chicken pieces onto the skewers, alternating with some slices of lemon. Prepare your grill and cook the chicken skewers directly over high heat, 2-3 minutes on all sides, or until the chicken in cooked through. Remove from the grill and allow to rest under a foil tent for 5 minutes before serving. Serve drizzled with the reserved yogurt mixture. [/recipe]