3 Tbsp. olive oil
1 lb. large shrimp, peeled and deveined
3 large garlic cloves, minced
1/4 tsp. dried oregano
1/2 cup sweet (red) vermouth
1 (14- to 15-oz) can diced tomatoes, drained
3/4 cup heavy cream
1/2 tsp. fresh lemon juice
1/2 lb. capellini (angel-hair pasta)
Bring a large pot of water to boil. Cook capellini according to package directions, until al dente. Drain and set aside.
While pasta is cooking, 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. Do not overcook! Remove shrimp from pan and set aside.
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.
Return shrimp to sauce and cook just long enough to heat. Serve over hot pasta.
Yield: 4 servings
Notes:
I added some large scallops (halved) to this dish, searing them along with the shrimp. This is a very quick and delicious meal. All you need to add is some crusty French bread and a crisp green salad.
Original recipe from Gourmet magazine (Paul Grimes)
I do pop over here to check it out occasionally. In the category of "food porn"!
ReplyDeleteWe've got a lot of the same interests- only I seem to have little time for the cooking, the gardening or the reading. I started this baby thing late, and you early, but you're ahead of the game now, already done.
I love meals like this... and the addition of scallops is brilliant!
ReplyDeleteJill - Let me know if you ever try any of the recipes.
ReplyDeleteKristen - My husband loves scallops and this has become one of his all-time favorite meals.