Capellini with Shrimp and Creamy Tomato Sauce

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.

 

Yield: Makes 4 servings

Active time: 10 mins

Total time: 15  mins

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 

 Preparation

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.

Cook's Note: For thick sauce, set aside the shrimp to avoid over cooking and let sauce simmer for 2 mins or until sauce thickens. 

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