Ingredients
- 3 tbsp olive oil
- 1 lb Large shrimp peeled
- 3 lg Garlic cloves forced through garlic press
- ¼ tsp Dried oregano
- ½ c Sweet (red) vermouth
- 1 14 oz can Diced tomatoes drained
- ¾ c Heavy cream
- ½ tsp Fresh lemon juice
- ½ lb Capellini (angel hair pasta)
Servings:
Units:
Instructions
- Heat oil in a 12-in heavy skillet over medium-high heat until it simmers.
- then cook shrimp and garlic with oregano, ½ tsp salt, and ¼ 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 water until al dente. Reserve 1 c pasta-cooking water, then drain pasta.
- Serve immediately, topped with shrimp and sauce.
- Thin with some of reserved water if necessary.
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