Ingredients for Capellini Wth Shrimp And Creamy Tomato Sauce
- Olive Oil
- Large Shrimp
- Garlic Cloves
- Dried Oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Sweet Vermouth
- Diced Tomatoes
- Heavy Cream
- 1 tablespoon lemon juice
- 1 pound capellini pasta
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How to Make Capellini Wth Shrimp And Creamy Tomato Sauce
- Heat olive oil in a 12-inch heavy skillet over medium-high heat until shimmering. Add shrimp, minced garlic, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, turning once, until shrimp is pink and opaque, about 2 minutes total.
- Stir in vermouth and crushed tomatoes, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
- Reduce heat to medium-low. Stir in heavy cream and simmer until the sauce has thickened slightly, about 1 minute.
- Stir in lemon juice.
- Meanwhile, cook capellini according to package directions in a large pot of boiling salted water until al dente. Reserve 1 cup of pasta cooking water before draining.
- Add the cooked capellini to the skillet with the shrimp and sauce. Toss to combine. Add a little reserved pasta water if needed to loosen the sauce.
- Serve immediately. Garnish with extra oregano or a sprinkle of parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
20g
Fat
61g
Carbs
17g
