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Shrimp with Cherry Tomato Pizzaiola Sauce

Shrimp with Cherry Tomato Pizzaiola Sauce



  • 3 tbsp. EVOO

  • 1 large onion, chopped

  • 6 cloves garlic, thinly sliced

  • 2 fresh bay leaves

  • Salt

  • 2 pints cherry tomatoes, halved

  • 1 cup (combined) loosely packed fresh basil leaves and flat-leaf parsley tops

  • 2 stems fresh oregano, leaves stripped and chopped, or 1 1/2 tsp. dried oregano

  • 1 tsp. crushed red pepper


  • 1 tbsp. olive oil

  • 1 ½ lb. large shrimp—peeled and deveined, with tails

  • ½ cup dry (white) vermouth

  • 2 tbsp. unsalted butter

  • 1 lemon, juiced (about 1/4 cup)

  • Salt and pepper

  • Crusty bread, garlic bread, or 12 oz. cooked fresh pasta, for serving


  • Step 1

    For the sauce, in a large skillet, heat the EVOO, three turns of the pan, over medium. Add the onion, garlic, and bay leaves; season with salt. Cook, stirring often, until the onion and garlic soften, about 3 minutes. Add the tomatoes and cook, stirring, until the tomatoes slump, a minute or two. Stir in the herbs and crushed red pepper. Cook, stirring occasionally, until the sauce breaks down and the flavors meld, 10 to 12 minutes.

  • Step 2

    For the shrimp, in another large skillet, heat the oil, one turn of the pan, over medium-high. Add the shrimp; cook, turning once, until just opaque in the centers and browned at the edges, 5 to 6 minutes. Add the vermouth and butter; toss to coat the shrimp. Off heat, toss the shrimp with the lemon juice. Season with salt and pepper.

  • Step 3

    Add the shrimp to the sauce. Serve from the skillet with the bread or toss with the pasta.