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Capellini with shrimp & creamy tomato sauce


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  • 3 tbsp. olive oil
  • 1 lb peeled large shrimp
  • 3 large cloves garlic forced through a garlic press
  • 1/4 tsp dried oregano
  • 1/2 cup sweet [red] vermouth
  • 1 [14 - 15 oz]can diced tomatoes, drained
  • 2/3 c heavy cream
  • 1/2 tsp fresh cream
  • 1/2 lb capellini



Step 1

heat skillet over medium heat until it shimmers, then cook shrimp, garlic with oregano. 1/2 tsp salt & 1/4 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 until al dente.
then drain pasta
serve immediately, top with shrimp and sauce.

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