Rachael Ray's Puttanesca P'schetti with Shrimp

Ingredients:

• Salt
• 1 pound spaghetti
• 1 pound shrimp, peeled and tails left on
• 2 teaspoons Old Bay seasoning
• 1 teaspoon grated lemon peel
• 1/4 cup extra-virgin olive oil (EVOO)
• 6 canned anchovy fillets
• 4 large cloves garlic, finely chopped or grated
• 1 teaspoon crushed red pepper
• 2 pints grape tomatoes
• 1/2 cup oil-cured olives, chopped
• 3 tablespoons brined capers
• 1/3 cup dry vermouth
• 1/2 cup fresh basil leaves, torn or shredded
• 1/2 cup flat-leaf parsley leaves, chopped

Directions:

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of pasta cooking water.
   
2. While the pasta is working, in a bowl, toss the shrimp with the Old Bay and lemon peel.
   
3. In a large, deep skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add the anchovies and cook until melted, then add the garlic and crushed red pepper. Stir for 2 minutes. Add the tomatoes, olives and capers, cover the skillet, lower the heat and cook, stirring once halfway through, until the tomatoes burst, about 12 minutes. Using a potato masher, squash any unburst tomatoes.
   
4. In a medium skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the shrimp and cook until firm and pink, 3 to 4 minutes. Pour in the vermouth and cook until the alcohol is cooked off, 1 minute.
   
5. In a large bowl, toss the pasta with the reserved cooking water, tomato sauce, basil and parsley; stir in the shrimp and pan drippings.

Enjoy!