Italian-Style Garlic Shrimp With Cherry Tomatoes And Thin Spaghetti

• 1 pound thin spaghetti
• coarse salt
• 1 pound shrimp small, deveined and peeled, tails removed
• 2 teaspoons lemon zest . plus the juice of 1/4 lemon
• 1/4 cup extra virgin olive oil EVOO
• 6 garlic cloves minced
• 1 pint cherry tomatoes halved
• 4 scallions thin sliced at an angle
• 1/4 cup white vermouth or 1/3 cup dry white wine
• 2 handfuls fresh flat leaf parsley chopped
• 20 fresh basil leaves torn or shredded

1. Heat a large pot of water for the pasta. When the water boils, salt it, and cook the pasta al dente.
2. Heat a large non-stick skillet over medium-to-medium high heat.
3. Season the shrimp with lemon zest, lemon juice, and a little salt.
4. Add EVOO to the hot pan and then add the shrimp. Cook for a minute then add garlic, tomatoes, and scallions and toss, cooking for another minute or two until the shrimp are firm and pink. Add the white vermouth and the herbs.
5. Turn off the heat. Drain the pasta well, and add to the sauce.
6. Toss and combine the sauce with the pasta and season with salt and black pepper.

thin spaghetti, salt, shrimp, lemon zest, extra virgin olive oil evoo, garlic, tomatoes, thin, white, flat leaf parsley, fresh basil

Taken from www.yummly.com/recipe/Italian-Style-Garlic-Shrimp-with-Cherry-Tomatoes-and-Thin-Spaghetti-1366138 (may not work)