Capellini with Shrimp and Creamy Tomato Sauce
Have you ever cooked with sweet vermouth? I hadn't until now. In fact, didn't even know that there was such a thing as sweet vermouth....I have always used dry vermouth and I guess I never looked past the label on the bottle that I was picking up. That said, I knew I had to make this just to try sweet vermouth...
First, sweet does not mean sugary sweet. The vermouth smoothed the edge off of the canned tomatoes...if that makes sense, and gave a richness to the sauce. It was a very nice meal...very quick....very easy.
I found the recipe on Epicurious, while looking for something else. Isn't that always the case? I would be very careful with the recipe's heat recommendations. Shrimp cook quickly and garlic burns quickly...voice of experience....so, I suggest a medium heat, not medium-high... Each stove is a little different so use your best judgement when cooking the shrimp and garlic....
Capellini with Shrimp
and Creamy Tomato Sauce
Gourmet, April 2008
3 Tbsp olive oil
a lb peeled large shrimp
3 large garlic cloves, pressed
1/4 tsp dried oregano
1/2 cup sweet (red) vermouth
1 can (15 oz) diced tomatoes, drained
3/4 cup heavy cream
1/2 tsp fresh lemon juice
1/2 lb capellini (angel-hair pasta)
Heat oil in a 12-inch 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 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 until al dente. Reserve 1 cup pasta water, then drain. (If necessary, thin the sauce with some of the pasta water.)
Serve immediately topped with shrimp and sauce.
I love pasta and I love shrimp...this was a hit! The leftovers were great too!