Shrimp Scampi

This is a recipe from Paula Deen's magazine, tried it tonight and we really enjoyed it.

1 1/2 Lbs. large fresh shrimp, peeled and deveined (I used frozen easy peel from Harris Teeter)
1/2 tsp. salt divided
1 Tbls. olive oil
2 cloves of garlic, minced
3/4 cup vermouth (I used red sweet)
3 Tbls. lemon juice
2 Tbls. butter
1/4 tsp ground black pepper
2 Tbls. chopped fresh parsley (I used basil)
3 cups cooked angel hair pasta

Sprinkle shrimp with 1/4 tsp. salt. In a large skillet heat oil over medium heat. Add shrimp, and cook 5 minutes or until pink and firm. Using a slotted spoon, remove shrimp from pan. Add garlic to pan, cook 3 minutes or until golden brown. Add vermouth, and simmer 1 to 2 minutes. Stir in lemon juice, butter, remaining 1/4 tsp. salt and pepper, stir until butter is melted.

In a large bowl, combine shrimp, parsley, pasta and vermouth mixture. Toss. Serve immediately. The recipe didn't call for Parmesan cheese, but I sprinkled some on top just before I served it. Enjoy!