Instructions: In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add pasta and stir occasionally until barely tender to bite, 9 to 12 minutes.

Meanwhile, in a 10- to 12-inch frying pan over high heat, stir onion in oil until limp, 3 to 5 minutes. Add tomatoes and juice, vermouth, broth, capers, and thyme. Bring to a boil and cook for 3 minutes. Add shrimp, reduce heat, and simmer, stirring occasionally, until barely opaque but still moist-looking in thickest part (cut to test), 3 to 4 minutes.

Drain pasta and return to 5- to 6-quart pan. Stir in shrimp mixture, parsley, and salt and pepper to taste. (If pasta has cooled, stir over medium heat until hot.) Pour into a wide serving bowl or distribute evenly among plates.

This recipe yields 3 or 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.