Capellini with Shrimp and Creamy Tomato Sauce |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The addition of the sweet vermouth here punctuates the natural sweetness of the canned tomatoes, making this quick sauce taste as if it's been simmered for hours. Ingredients:
3 tablespoons olive oil |
1 pound peeled large shrimp |
3 large garlic cloves, forced through a garlic press |
1/4 teaspoon dried oregano |
1/2 cup sweet (red) vermouth |
1 (14- to 15-ounce) can diced tomatoes, drained |
3/4 cup heavy cream |
1/2 teaspoon fresh lemon juice |
1/2 pound capellini |
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. 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.
2. Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.
3. Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary.
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