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Capellini with Shrimp and Creamy Tomato Sauce

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Capellini with Shrimp and Creamy Tomato Sauce

Capellini with Shrimp and Creamy Tomato Sauce

amanda

Equipment

  • - Capellini Pasta

  • - Extra Virgin Olive Oil

  • - Garlic Press

  • - Fresh or Frozen Shrimp

  • - Canned Tomatoes

  • - Heavy Cream

  • - Grated Parmesan Cheese

  • - Whisk

  • - Basil Leaves (Fresh preferred, Dried as alternative)

  • - Salt and Pepper Set

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

Instructions

1

Instruction 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.
2

Instruction 2

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.
3

Instruction 3

Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary.
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