Shrimp with Creamy Tomato Sauce
I had a hankering for an italian shrimp pasta recipe and came upon this. Based on reviews from others, I tweaked the recipe a bit. I will first give you the recipe as printed, then will list what I did to tweak.
3 tablespoons olive oil
1 pound 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-ounce) can diced tomatoes, drained
3/4 cup heavy cream
1/2 teaspoon fresh lemon juice
1/2 pound capellini
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.
Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta. Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary.
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In place of Vermouth, I used the same amount of white wine. In place of heavy cream, I used coconut milk. I thought the end result was delicious. I did also add some red and white pepper to give it a little zip. I hope you enjoy it as much as I did.
3 tablespoons olive oil
1 pound 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-ounce) can diced tomatoes, drained
3/4 cup heavy cream
1/2 teaspoon fresh lemon juice
1/2 pound capellini
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.
Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta. Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary.
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In place of Vermouth, I used the same amount of white wine. In place of heavy cream, I used coconut milk. I thought the end result was delicious. I did also add some red and white pepper to give it a little zip. I hope you enjoy it as much as I did.
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