This recipe is liked by 4 person(s). |
Capellini with Shrimp and Creamy Tomato Sauce Gourmet
Nb persons: 4
Yield:
Preparation time: 10 min
Total time: 15 min
Source: Paul Grimes
3 tablespoons | olive oil |
1 pound | 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-ounce) can | diced tomatoes, drained |
3/4 cup | heavy cream |
1/2 teaspoon | fresh lemon juice |
1/2 pound | capellini |
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.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe