2000s Recipes + Menus
Capellini with Shrimp and Creamy Tomato Sauce
Serves4
- Active time:10 min
- Start to finish:15 min
April 2008
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.
- 3 tablespoons olive oil
- 1 lb 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-oz) can diced tomatoes, drained
- 3/4 cup heavy cream
- 1/2 teaspoon fresh lemon juice
- 1/2 lb capellini (angel-hair pasta)
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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.
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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.
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Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary.
- Keywords
- paul grimes,
- quick kitchen,
- ten-minute mains,
- italian,
- pasta
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