Ingredients
Sauce
3 tbsp. EVOO
1 large onion, chopped
6 cloves garlic, thinly sliced
2 fresh bay leaves
Salt
2 pints cherry tomatoes, halved
1 cup (combined) loosely packed fresh basil leaves and flat-leaf parsley tops
2 stems fresh oregano, leaves stripped and chopped, or 1 1/2 tsp. dried oregano
1 tsp. crushed red pepper
Shrimp
1 tbsp. olive oil
1 ½ lb. large shrimp—peeled and deveined, with tails
½ cup dry (white) vermouth
2 tbsp. unsalted butter
1 lemon, juiced (about 1/4 cup)
Salt and pepper
Crusty bread, garlic bread, or 12 oz. cooked fresh pasta, for serving
Directions
Step 1
For the sauce, in a large skillet, heat the EVOO, three turns of the pan, over medium. Add the onion, garlic, and bay leaves; season with salt. Cook, stirring often, until the onion and garlic soften, about 3 minutes. Add the tomatoes and cook, stirring, until the tomatoes slump, a minute or two. Stir in the herbs and crushed red pepper. Cook, stirring occasionally, until the sauce breaks down and the flavors meld, 10 to 12 minutes.
Step 2
For the shrimp, in another large skillet, heat the oil, one turn of the pan, over medium-high. Add the shrimp; cook, turning once, until just opaque in the centers and browned at the edges, 5 to 6 minutes. Add the vermouth and butter; toss to coat the shrimp. Off heat, toss the shrimp with the lemon juice. Season with salt and pepper.
Step 3
Add the shrimp to the sauce. Serve from the skillet with the bread or toss with the pasta.