Capellini with Shrimp and Creamy Tomato Sauce

By KeyIngredient

Gourmet, Apr 2008

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

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.