Capellini with Shrimp and Creamy Tomato Sauce

Capellini with Shrimp and Creamy Tomato Sauce
Photo by Romulo Yanes


  • ½ cup sweet (red) vermouth
  • ½ teaspoon fresh lemon juice
  • 1 pound peeled large shrimp
  • ¾ cup heavy cream
  • 3 large garlic cloves
  • 1 14- to 15-ounce can diced tomatoes
  • ½ pound capellini
  • + 2 more ingredients
    • ¼ teaspoon dried oregano
    • 3 tablespoons olive oil

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. A...

View full recipe at Epicurious


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