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)
-
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 (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.
-
Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary.
