0 Picture
Ingredients
- 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 Tbls olive oil
- 1 lb peeled large shrimp
- 3 large garlic cloves, forced through a garlic press
- 1/3 tsp dried oregano
- 1/2 cup sweet (red) vermouth
- 1 can diced tomatoes, drained (14-15 oz can)
- 3/4 cup heavy cream
- 1/2 tsp fresh lemon juice
- 1/2 lb capellini (angel-hair pasta)
- 1/2 tsp salt
- 1/4 tsp pepper
Details
Servings 4
Preparation time 10mins
Cooking time 15mins
Preparation
Step 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 tsp salt, and 1/4 tsp pepper, turning once, until golden -- about 2 minutes total. Stir in vermouth and tomatoes, scraping up any brown bits from the bottom of the skillet. Add cream and briskly simmer until sauce has thickened slightly -- about one minute. Stir in lemon juice.
Meanwhile, cook capellini in a pasta pot of boilting salted water (3 Tbls salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.
Serve immediately, topped with shrimp and sauce. Then with some of the reserved water if necessary.
Review this recipe