Prepare Shrimp

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0.5 pound large shrimp, peeled, split, veins removed

⅓ teaspoon kosher salt

⅛ teaspoon baking soda

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1. Cut shrimp in half crosswise. Toss with salt and baking soda. Let stand 10 minutes to 1 hour.

Cook Shrimp

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1.5 tablespoons extra-virgin olive oil

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1. Heat 3 tablespoons olive oil over high heat until shimmering. Cook shrimp until pink and lightly golden, about 2 minutes. Transfer to a plate.

Make Sauce

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1.5 tablespoons extra-virgin olive oil

5 medium cloves garlic, minced

Large pinch red pepper flakes

⅓ cup dry vermouth

3 tablespoons unsalted butter, cut into pieces

Juice and zest from 0.5 lemon, divided

Salt

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1. Add 3 tablespoons olive oil to skillet. Cook garlic and red pepper flakes over medium-high heat until garlic is golden, about 1 minute.

2. Add vermouth. Boil over high heat until reduced by half, about 4 minutes.

3. Add butter. Stir and swirl pan rapidly as butter melts to emulsify sauce. Remove from heat. Add lemon juice and season with salt.

Cook Pasta

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0.5 pound dried linguine or spaghetti

Reserved pasta cooking water

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1. Cook pasta in salted boiling water until 2 minutes shy of al dente.

2. Transfer pasta to skillet with sauce, reserving pasta cooking water. Add ¼ cup pasta water. Cook over high heat, tossing rapidly, until al dente and sauce coats noodles, 2-3 minutes. Add more pasta water as needed.

Finish Dish

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Reserved shrimp and juices

Lemon zest

1 tablespoons extra-virgin olive oil

0.5 cup fresh parsley leaves and tender stems, minced

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1. Return shrimp to skillet with juices, lemon zest, parsley, and remaining 2 tablespoons olive oil. Toss to combine. Remove from heat. Season with salt if needed.

2. Divide pasta and shrimp among bowls and serve.