Capellini Wth Shrimp and Creamy Tomato Sauce
"This is a quick supper to make. From Gourmet magazine."
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 3 tablespoons olive oil
- 1 lb large shrimp, peeled and deveined
- 3 large garlic cloves, pressed in garlic press
- 1⁄4 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup sweet vermouth (red)
- 15 ounces diced tomatoes, drained
- 3⁄4 cup heavy cream
- 1⁄2 teaspoon lemon juice
- 1⁄2 lb capellini or 1/2 lb angel hair pasta
directions
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total.
- Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet.
- Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.
- Meanwhile, cook capellini in a pasta pot of boiling salted water until al dente.
- Reserve 1 cup pasta-cooking water, then drain pasta.
- Serve pasta immediately, topped iwth shrimp and sauce. Thin with some of the reserved water if necessary.
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Reviews
-
I saw this somewhere recently and wanted to archive it here at 'Zaar for future reference but Little Suzy you already did it. This was great and my little family would like this on permanent rotation. A quick meal but also I can see that this would make an impressive dinner for guests. The smells were so garlicky and yummy. Thank you for posting it for all of us.
RECIPE SUBMITTED BY
I am a stay at home MOM who spends a lot of time cooking for my family. It is one of my main hobbies. I am also an avid quilter and reader. I love trying new recipes and often have more on my list to try than I will ever get around to making.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
