- 1/2 cup extra virgin olive oil (EVOO), divided
- 6 cloves garlic, sliced or chopped, divided
- 1 red chili pepper, thinly sliced
- 1 pound jumbo sweet shrimp, deveined
- Sea salt and pepper and/or Rachael’s seafood seasoning
- 2 pints cherry tomatoes
- 1 1/2 tablespoons chopped oregano or 1 1/2 teaspoons dried oregano
- 1 cup feta cheese crumbles
- 1 pound spaghetti
- 1/4 cup dry vermouth or chicken stock or vegetable stock
- 1 tablespoon butter
- Juice of 1 lemon
- Place 1/4 cup EVOO in a shallow dish with half the garlic and the chili pepper. Add the shrimp and season with seafood seasoning; add salt and pepper if not included in the blend. Marinate and chill for 1 hour.
- Bring a large pot of water to a boil for the pasta. Salt the water.
- Heat a skillet with a tight-fitting lid with the remaining 1/4 cup EVOO over medium heat. Add the remaining garlic and chili; stir for 2-3 minutes. Add the cherry tomatoes and oregano; cover the pan and raise the heat a bit. Cook, shaking the pan occasionally, until the tomatoes burst, 10-12 minutes. Mash up the tomatoes a bit and add the feta; stir to combine and reduce the heat to low. Season with black pepper, to taste.
- Cook the pasta to al dente. Reserve 1 cup of the starchy cooking water just before draining.
- Meanwhile, heat a skillet over medium-high heat. Add the shrimp and cook until pink and firm and brown at the edges. Douse the pan with vermouth; add the butter and melt. Add the lemon juice and turn off the heat.
- Toss the pasta with the starchy cooking water and sauce for 1-2 minutes. Transfer to a platter, Top with the shrimp and the remaining sauce.
Cooking with alcohol enhances the flavors of certain dishes. Some of the alcohol burns off in the process of cooking. If you are concerned about using alcohol when you cook, you may use the appropriate substitute listed in the ingredients.