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Sunday, April 27, 2008

shrimp capellini with tomato cream sauce

shrimp capellini with tomato cream sauce

Most food magazines have a monthly feature that includes "quick" recipes. As a general rule, whatever number of minutes is listed there, I always double it (Rachael Ray has never been impressive to me, because I can do just about anything in 1 hour anyway). So I was pleasantly surprised to find that this quick recipe from Gourmet magazine was actually ready in the 15 minutes it estimated it would take -- it was so fast, I hadn't even set the table or opened the wine by the time it was ready. I have to quote the recipe notes because I agree with this as well: "the addition of the sweet vermouth... [makes] this quick sauce taste as if it's been simmered for hours."

Grocery list: 1 pound peeled large shrimp, 3-4 garlic cloves, ried oregano, sweet (red) vermouth, 1 can diced tomatoes (recipe called for 14.5 oz can but I went with the larger 28 oz can -- I like tomatoes in pasta), heavy cream, 1 lemon, 1/2 pound capellini (angel hair) pasta.

sauteed shrimp and garlic

Heat a couple of tablespoons olive oil in a heavy skillet over medium high heat, and saute the slivered garlic cloves and the shrimp, along with a dash of dried oregano, salt and pepper, for about 2-3 minutes, until the shrimp are golden.

adding tomotoes to shrimp

Stir in 1/2 cup vermouth and the tomatoes (drain them first!), craping up any browned bits of garlic from the bottom. Then add 3/4 cup heavy cream and bring to a simmer; allow to thicken for another 1-2 minutes. Squeeze the juice of 1 lemon, remove from heat.

shrimp capellini close-up

Cook capellini in boiling salted water for 4 minutes, until al dente (follow package direction). Drain, reserving a cup of the cooking liquid, and add the pasta to the sauce. Mix well, and pour in a little of the cooking liquid if necessary.

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