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 tablespoons olive oil
  • 1 lb. peeled large shrimp
  • 3 large garlic cloves, forced through a garlic press
  • ¼ teaspoon dried oregano
  • ½ cup sweet (red) vermouth
  • 1 (14- to 15-oz) can diced tomatoes, drained
  • ¾ cup heavy cream
  • ½ teaspoon fresh lemon juice
  • ½ lb. capellini (angel-hair pasta)

Directions

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

Notes
April 2008


Categories
Seafood