This garlicky, lemony shrimp dish is a classic best served with plenty of crusty bread to sop up the sauce. The cooking process moves as quickly as a stir-fry, so you’ll want to have all your ingredients prepared in advance and ready to go.
Heat the oil in a large skillet or sauté pan over medium heat until it shimmers, 1 to 2 minutes, then add the shrimp. Cook, stirring often, until the shrimp start to curl and turn pink, 1 to ½ minutes.
Add the garlic and cook until fragrant, about 30 seconds, then add the tomatoes and cook for 30 seconds more. Turn off the heat and stir in the lemon juice and vermouth. Add the butter, stirring it into the sauce until it melts. Stir in 1 tablespoon of the parsley and season with salt and pepper. Sprinkle the remaining 1 tablespoon of parsley over the top and serve.
2 tablespoons extra-virgin olive oil
1 pound (21 to 25 count) shrimp, peeled and deveined
3 garlic cloves, minced
2 large plum tomatoes, peeled, seeded, and diced
2 tablespoons fresh lemon juice
2 tablespoons vermouth or dry white wine
2 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons finely chopped fresh parsley
Freshly ground black pepper