Shrimp Scampi

For some reason I always think of shrimp scampi as being a involved meal to make.  But it is the complete opposite.  Quick, easy, and full of flavor! 

2 tablespoons olive oil
2 pounds large shrimp, peeled and deveined
5 tablespoons butter
6 garlic cloves, minced
4 tablespoons lemon juice
2 tablespoons dry vermouth
cayenne pepper
chives
salt and pepper
1lb thin spaghetti, cooked according to box

In large skillet over med-high heat, heat 1 tablespoon of the olive oil. 

Add half of the shrimp to the skillet and cook for about one minute until just opaque.  Remove shrimp from pan and set aside in a medium bowl.  Add second tablespoon of olive oil and cook remaining shrimp, set aside in bowl.

Remove pan from heat for a minute to cool slightly.  Return to medium heat.  Add two tablespoons of butter and garlic to pan.  Stir constantly until butter is melted and garlic is fragrant.  Remove from heat.

Add lemon juice, vermouth and remaining butter.  Stir to incorporate.  Add in cayenne, salt and pepper to taste.  Return shrimp and all accumulated juices to skillet.  Stir and place cover on skillet for about 2-3 minutes.

Serve shrimp and sauce over pasta, garnish with chives if desired.