Capellini Wth Shrimp and Creamy Tomato Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a quick supper to make. From Gourmet magazine. 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:
1. 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.
2. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet.
3. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.
4. Meanwhile, cook capellini in a pasta pot of boiling salted water until al dente.
5. Reserve 1 cup pasta-cooking water, then drain pasta.
6. Serve pasta immediately, topped iwth shrimp and sauce. Thin with some of the reserved water if necessary.
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