Makes 4 servings
While this recipe gives you a great weeknight meal, consider it a template for a host of buttery shrimp and pasta main courses. Feel free to swap out the oregano for your favorite herb and perhaps replace the bell pepper strips with broccoli florets, thin yellow squash rounds, and/or thawed frozen artichoke heart quarters.
1 pound small shrimp (40 to 50), peeled and deveined
2 medium red bell peppers, cored, seeded, and thinly sliced into strips
⅔ cup chicken broth
6 tablespoons (¾ stick) unsalted butter, cut into small bits
¼ cup white vermouth or dry white wine
Grated zest of 1 medium lemon (about 2 teaspoons)
1 teaspoon minced garlic
1 teaspoon dried oregano
Up to ½ teaspoon red pepper flakes
¼ teaspoon table salt
12 ounces linguine (gluten-free if that is a concern)
1. Bring a large saucepan or pot of water to a boil over high heat.
2. Meanwhile, put the shrimp and bell pepper strips in a large colander set in the sink.
3. Combine the broth, butter, vermouth, lemon zest, garlic, oregano, red pepper flakes, and salt in a large, heat-safe serving bowl.
4. Pour the linguine into the boiling water and cook according to the package directions until tender but still slightly chewy, 6 to 8 minutes depending on the brand.
5. Slowly pour the pasta and its cooking liquid into the colander to drain. Rearrange the pasta as necessary to cover the shrimp. Set aside for 2 minutes or until the shrimp are pink and firm.
6. Pour the still-hot pasta mixture into the bowl with the broth mixture. Toss well until the butter melts and coats the pasta evenly. Serve at once.