Fish & Seafood Dishes

Capellini with Shrimp and Tomato Sauce

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  • 3 Tbsp garlic extra virgin olive oil
  • 1 lb peeled large shrimp
  • 1/4 tsp dried oregano
  • 1/2 cup sweet red vermouth
  • 1 (14 oz- 15 oz) can diced tomatoes, drained
  • 3/4 cup heavy cream
  • 1/2 tsp fresh lemon juice
  • 8 oz capellini


  1. Heat oil in a heavy skillet over medium-high heat until it shimmers, then cook shrimp with oregano, ½ tsp salt, and ¼ tsp pepper, turning once, until golden, about 2 minutes.
  2. Stir in vermouth and tomatoes, scraping up any brown bits from the bottom of the skillet.
  3. Add cream and simmer until sauce has thickened slightly, about 1 minute.
  4. Stir in lemon juice.
  5. Meanwhile, cook capellini in boiling salted water (3 Tbsp salt per 6 quarts water) until al dente.
  6. Serve immediately, topped with shrimp and sauce. Thin sauce with pasta water, if necessary


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