Puttanesca P'schetti With Shrimp

• salt
• 1 lb spaghetti
• 1 lb shrimp, peeled and tails left on
• 2 teaspoons Old Bay Seasoning
• 1 teaspoon lemon peel, grated
• 14 cup extra virgin olive oil
• 6 canned anchovy fillets
• 4 large garlic cloves, finely chopped
• 1 teaspoon crushed red pepper flakes
• 2 pints grape tomatoes
• 12 cup oil-cured olives, chopped
• 3 tablespoons brined capers
• 13 cup dry vermouth
• 12 cup fresh basil leaf, shredded
• 12 cup flat leaf parsley, chopped

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
2. Drain, reserving a ladleful of pasta cooking water.
3. While the pasta is working, in a bowl, toss the shrimp with the old bay and lemon peel.
4. In a large, deep skillet, heat 3 tbs olive oil, 3 turns of the pan, over medium heat.
5. Add the anchovies and cook until melted, then add the garlic and crushed red pepper.
6. Stir for 2 minutes.
7. Add the tomatoes, olives and capers, cover the skillet, lower the heat and cook, stirring once halfway through, until the tomatoes burst, about 12 minutes.
8. Using a potato masher, squash any unburst tomatoes.
9. In a medium skillet, heat the remaining 1 tbs olive oil, 1 turn of the pan, over medium-high heat.
10. Add the shrimp and cook until firm and pink, 3 to 4 minutes.
11. Pour in the vermouth and cook until the alcohol is cooked off, 1 minute.
12. In a large bowl, toss the pasta with the reserved cooking water, tomato sauce, basil and parsley; stir in the shrimp and pan drippings.

salt, shrimp, bay seasoning, lemon peel, extra virgin olive oil, anchovy fillets, garlic, red pepper, pints grape tomatoes, oilcured olives, capers, fresh basil leaf, flat leaf parsley

Taken from www.food.com/recipe/puttanesca-pschetti-with-shrimp-483018 (may not work)