Alright, alright. We haven't posted in a while. But we are BACK in action, starting with this creamy & delicious pasta adapted from Gourmet Magazine. It takes about 10 minutes to make & most of the ingredients (besides the shrimp) I already had in my kitchen. It'll also leave your fingers smelling like garlic for a few days, but a small price to pay for this amazing dish!
Ingredients:
3 tablespoons of olive oil
1 lb 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 oz) can diced tomatoes, drained
3/4 cup heavy cream
1/2 teaspoon of fresh lemon juice
1/2 lb. capellini (angel-hair pasta)
Recipe:
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 tsp. salt, and 1/4 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 salted water until al dente.
*Be careful, thin pasta such as angel-hair takes about 4 minutes to cook to al-dente.
Reserve 1 cup pasta-cooking water, then drain pasta.
Serve immediately, topped with shrimp and sauce. Thing some of reserved water if necessary. * This wasn't necessary for me.
Enjoy!
Love,
Us.
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