Capellini in a Creamy Tomato Sauce
Method
Serves 4. Wonderful with a chilled Riesling.
1. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon 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.
2. Meanwhile, cook the capellini according to instructions until al dente. Reserve 1 cup of the pasta water, then drain pasta.
3. Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary.
Ingredients
3 tablespoons olive oil
450g large shrimp, peeled
3 large garlic cloves, forced through a garlic press
1/4 teaspoon dried oregano
110ml sweet (red) vermouth
1 tinned tomatoes, drained and chopped
150ml double cream
1/2 teaspoon fresh lemon juice
225g capellini (angel hair pasta)
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WELL DONE TEAM CFM!! Another great Christmas delivery, bang on time and including the fish - how do you do it in all this weather? Hope you didn’t have to…
Rachel Thompson, Mawnan Smith -
