The Melaniff Family Cookbook
Capellini with Shrimp and Creamy Tomato Sauce
Gourmet - April 2008
The addition of the sweet vermouth here punctuates the natural sweetness of the canned tomatoes, making this quick sauce taste as if it's been simmered for hours.
Ingredients
3 T olive oil
1 Lb large shrimp peeled
3 large garlic cloves, forced through a garlic press
1/4 t dried oregano
1/2 C sweet red vermouth
1 (14- to 15-oz) can diced tomatoes, drained
3/4 C heavy cream
1/2 t fresh lemon juice
1/2 Lb capellini
Procedure
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.
