Pasta ai Gamberetti Piccanti (Italian Shrimp and Vermouth in Red Sauce)

Similiar to an Arribbiata sauce, but with vermouth and shrimp.

Pasta:
1 lb capellini (angel hair) or other long pasta
4 Tbsp. sea salt

Sauce:
1 lb large shrimp; peeled deveined, tails removed
1 tsp. sea salt
1½ tsp crushed red pepper
1 small yellow onion; chopped
1 Tbsp. garlic, minced
1 cup vermouth or dry white wine
2 cups tomato sauce
2 Tbsp. fresh oregano, chopped
2 Tbsp. fresh basil chopped

Garnish:
Parmesan cheese, grated
fresh basil, chopped
coarse sea salt
black pepper, freshly cracked

Cook pasta al dente in salted water according to package directions. Drain, reserving 4 Tbsp. of cooking water.

Toss shrimp in medium bowl with the salt and crushed red pepper; set aside.

Heat olive oil in a large skillet over medium-high heat. add shrimp, stirring frequently until the shrimp just turns opaque, about 2 minutes. remove from pan and set aside.

Reduce heat to medium low. add onion and cook for 5 minutes or until soft and translucent. add garlic and cook another 2 minutes.

Pour in vermouth or white wine, stirring and scraping bottom of the pan. cook for 5 minutes, or until the liquid is mostly reduced.

Reduce heat to low. add tomato sauce and cook 5-7 minutes, stirring occasionally. add oregano and basil, cooked shrimp, and reserved pasta water. cook for 2 minutes. season to taste with salt and pepper.

Toss with pasta and serve immediately.

Makes 4 servings.