italian style garlic shrimp with cherry tomatoes and thin spaghetti

i will never understand rachael ray's method of doing anything and after years of watching her on tivo, i've about had enough. i mean, really, what is "not-sagna pasta toss" and who decided "evoo" needed to be added to the webster's dictionary?! i do give her major kudos and credit for saving my caboose on more than one occasion. for the working, single mom of growing, hungry children, her 30 minute meals are a real life saver. like this one. happy tasting!

courtesy of: rachael ray
serves: 4

- coarse salt
- 1lb thin spaghetti
- 1lb small shrimp, deveined and peeled, tails removed
- 2tsp lemon zest plus the juice of 1/4 lemon
- 1/4c extra virgin olive oil
- 6 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- 4 scallions, thinly sliced on an angle
- 1/4c white vermouth or 1/3c dry white wine
- 2 handfuls fresh flat leaf parsley, chopped
- 20 fresh basil leaves, torn or shredded
- coarse black pepper

1. heat a large pot of water for the pasta. when the water boils, salt it and cook the pasta al dente.

2. heat a large nonstick skillet over med to med-hi heat. season the shrimp with the lemon zest, lemon juice, and a little salt. add the olive oil to the hot pan and then add the shrimp. cook for a minute, then add the garlic, tomatoes, and scallions. toss, cooking for another minute or two until the shrimp are firm and pink.

3. drain the pasta well and add to the sauce. toss and combine the sauce with pasta and season with the salt and black pepper.