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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.
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