Capellini with Shrimp
By sarascharft
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Ingredients
- 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
Details
Level of difficulty Average
Cost Average budget
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 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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