Simplicity at its best! I love the blend of flavors from the vermouth, shrimp, and chili flakes—it really does transport you to the Amalfi Coas

INGRÉDIENTS

¼ cup olive oil
300 g raw Argentine shrimp u10
250 g egg tagliatelle
4 red tomatoes
⅓ cup good quality white vermouth
½ tsp chili flakes or less, to taste
Salt and pepper
Optional: fresh basil, sliced into chiffonade
To serve:
Lemon zest
A drizzle of olive oil
Basil leaves

INSTRUCTIONS 

1.Peel the tomatoes using a small knife and bring a large pot of water to a boil. Submerge the tomatoes in the water for about 30 seconds, remove, and let cool on a plate.
2.Remove the skin from the tomatoes and chop them coarsely.
3.Heat the olive oil over medium heat in a large skillet and add the chili flakes. Cook for 30 seconds and add the shrimp and vermouth. Let it cook for one minute. Remove the shrimp and stir in the tomatoes. Cover and simmer for about 10 minutes. Cook the pasta in salted water and add it directly to the skillet with the shrimp. Season with salt and pepper and stir in the basil, if using.
4. Serve in pasta bowls and garnish with lemon zest, a drizzle of olive oil, and pepper. So good.

Original recipe from Dom Cooks