Clean you shrimp by removing the swimmerets or legs of the shrimp but keep the shell on (it makes the sauce more flavourful).⠀
If you didn’t buy deveined shrimp, use a scissor to cut the shell of the shrimp along its back stopping right before the tail. With a knife, scrape off the black “vein” (which is really the digestive track). Give it a good rinse and you’re done!⠀
Set a large pot of water to boil. Salt generously.⠀
Heat a large frying pan on medium high, generously drizzle with olive oil and add the minced garlic and spicy pepper. Fry until oil is fragrant but don’t let the garlic brown.⠀
Salt and pepper the shrimp and throw them in the frying pan. Fry on medium heat until they start to curl.⠀
As your shrimp is cooking, throw the pasta in the boiling water following the cooking time on the packaging (always subtracting 1 min from the cooking time).⠀
When shrimp are ready and slightly browned, pour about ½ cup to 1 cup of vermouth to deglaze the pan. (My favourite part)
When pasta is ready, drain (keeping 1 cup of cooking water) and add it to the frying pan with a bit of the cooking water.⠀
Mix the pasta so it gets coated evenly and sauce becomes creamy. Continue cooking for final minute. Enjoy with a nice glass of Sauvignon Blanc.
