Cherry Tomato Shrimp Fra Diavolo
Ingredients
- 1/4 cup olive oil
- 2 large shallots, finely chopped
- 4 large cloves garlic, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon fennel seed
- 3/4 cup sherry or dry vermouth
- 1/2 cup chicken stock
- 2 pints cherry or grape tomatoes
- 2 pounds 10- to 12-count shrimp, butterflied with tails on
- A fat handful of flat-leaf parsley, finely chopped
- Juice of 1 lemon
Preparation
Bring a pot of water to a boil for the pasta.
Heat olive oil over medium-high heat in a large skillet with tight-fitting lid. Add shallots, garlic, chili flakes and fennel seed, and stir 2-3 minutes. Add sherry or vermouth and reduce by half; add stock and cherry tomatoes and heat through. Add shrimp and cover pan. Cook 7-8 minutes, shaking pan occasionally.