Easy Garlic Butter & Vermouth Shrimp with Roasted Tomatoes
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Serves: 1
 
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.
Ingredients
  • 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
Instructions
  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.
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2015/08/03/easy-garlic-butter-vermouth-shrimp-roasted-tomatoes/