Shrimp Linguine With Garlicvermouthbutter.

• 1 pound (box) Dried linguine
• 6 tablespoons butter (great butter will elevate this)
• 1 cup bread crumbs, panko or fresh
• 6 large cloves garlic, chopped
• 1/4 cup Chopped parsley
• 1/4 cup vermouth
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 20 Large shrimp cleaned & peeled
• 1/2 teaspoon red pepper flakes (or more)
• 2 tablespoons Olive oil
• 4 thin sliced lemon

1. Parchment boats .... take two sheets of parchment paper (or two 2' pieces of parchment paper from a roll)...twist each side till it resembles a bon bon, or a viking ship. tie two edges with butchers twine ( or just twist it really hard if you don't have any butcher's twine, don't be tempted to use rubber bands...they will melt, learn from my mistakes)...see picture #2 make 1 per person
2. Afterwards...set a huge pot of heavily salted water up to boil.....meanwhile Melt 2 Tb of butter in saute pan, add half the lemon zest & all the bread crumbs...saute till brown & crunchy set aside
3. Add Pasta to water, still it around a bit ..when it comes up to boil check it...it should still have a little bit of white showing..
4. Right after you drop the pasta...gently heat olive oil & half the remaining butter in a saute pan large enough to hold the shrimp & the pasta , over very low heat, add garlic, remaining lemon zest & hot pepper flakes
5. When garlic is translucent add vermouth, raise the heat and let it bubble till it reduces slightly
6. Add Shrimp, season with fresh ground pepper (see pic #3)
7. Cook shrimp till just starting to turn opaque, The pasta should be done now, add pasta + 1/4 cup pasta water
8. Toss to coat, few times, for about 2 minutes, adding more pasta water as necessary, toss in parsley
9. Slide in to parchment boats (see picture #4)
10. Evenly distribute remaining butter, top with bread crumbs and lemon slices
11. Secure Parchment boats with Skewers
12. Bake @ 400 for 8 minutes till parchment starts top brown at the edges (pic #6)rnrnWill hold @ 5 minutes
13. To Serve Open up and eat from parchment, if you are the type of person who must have grated cheese with pasta, pecorino would be better than parmigiano (pic 8)
14. I imagine this would be sublime with shelled lobster (poached lightly, ahead of time) or crab or all three. If you wanted to go completely mad you could make a lobster or shrimp butter and use that in place of regular old butter. James Patterson's Sauces book has an excellent though time consuming recipe for Lobster butter. If you want to make it a bit more Frenchified you could substitute equal amounts tarragon & chive for the parsley and a concasse of tomato wouldn't hurt either.

linguine, butter, bread crumbs, garlic, parsley, lemon juice, lemon zest, shrimp, red pepper, olive oil, lemon

Taken from food52.com/recipes/9152-shrimp-linguine-with-garlicvermouthbutter (may not work)