Capellini with shrimp and creamy tomato sauce


I thought this recipe turned out sorta “meh,” but the boyfriend liked it. I guess I just compare every pasta dish with the far-superior pasta puttanesca, against which all things pale.

It’s from Gourmet magazine. I guess I just didn’t like how the shrimp turned out and it wasn’t salty enough. However, the vermouth added a really nice touch.

Here goes:

Boil water for angel hair (capellini) pasta. While that works, heat 3 T of EVOO in a large skillet and sear 1 lb. of large peeled shrimp, seasoned with salt and pepper. Add 1/4 tsp. oregano and 3 or 4 cloves of chopped garlic and cook with the shrimp. After two minutes, stir in 1/2 c. sweet vermouth and one can of diced tomatoes, drained. Add 3/4 c. of heavy cream and briskly simmer until slightly thickened. Stir in juice from half a lemon. Season to taste.

Serve the shrimp mixture over a bed of the capellini and enjoy with buttered sourdough toast. (To jazz it up, add some chopped parsley, if you have it, a sprinkling of red pepper flakes and grated parmesan cheese at the end.)

Enjoy with a glass of crisp white wine!


2 responses to “Capellini with shrimp and creamy tomato sauce

  1. I made this with whole wheat capellini, which held up to the sauce nicely. And I accidentally poured in the tomatoes undrained, making for a soupy sauce. Since the capellini soaked up the sauce, however, I wonder if it’s a better idea to keep the tomato juice and don’t bother saving the pasta water for thinning the sauce. All in all, I loved this recipe!

  2. Pingback: Lemony pasta with roasted shrimp « Seasoned to Taste

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