Capellini with Shrimp and Creamy Tomato SauceSubmitted by amberrr
Makes 6 servings
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Capellini with Shrimp and Creamy Tomato Sauce
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Ingredients
| 3 |
tbsp. olive oil |
| 1 |
lb. shrimp, tails on |
| 3 |
tbsp. chopped garlic |
| 1/4 |
tsp. dried oregano |
| 1/2 |
cup wine, sweet vermouth |
| 1 1/2 |
c. diced tomatoes, drained |
| 3/4 |
c. whipping cream |
| 1/2 |
tsp. fresh lemon juice |
| 1/2 |
lb. capellini(long pasta) |
Directions
- Preparation
- Take the bag of shrimp from the fridge and add to it the following ingredients:
- 3 Tbsp. chopped garlic
- ¼ tsp. dried oregano
- Seal the bag, squeezing out as much air as possible.
- In a second small Ziplock bag place the following:
- ½ c. sweet vermouth
- 1 ½ c. diced tomatoes
- Seal the bag squeezing out as much air as possible.
- In a third Ziplock bag place the whipping cream.
- Seal the bag squeezing out as much air as possible.
- In a small container place ½ tsp. of lemon juice.
- Pick up ½ lb. of pasta.
- Cooking
- Thaw completely in the fridge.
- Heat 3 Tbsp. of oil in a heavy skillet over medium – high heat.
- Add the bag with the shrimp plus ½ tsp. salt and ¼ tsp. of pepper to the skillet, cooking about 2 minutes.
- Stir in the vermouth and tomato mixture, scraping any brown bits from the bottom of the pan. Add the cream and briskly simmer until the sauce has thickened slightly- about 2 -3 minutes. Add the lemon juice.
- Meanwhile cook the pasta in a pot of boiling salted water until al dente( 8- 10 minutes)
- Drain the pasta.
- Place the pasta in a shallow bowl and pour the shrimp and sauce mixture over the top.
- Serve immediately with a green salad and warm French bread. Pass the parmesan.
Categories
First Course
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Serving Size 196.8g |
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Amount Per Serving |
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Total Carbohydrates 32.2g 11%
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| Vitamin A 13% |
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Vitamin C 13% |
| Calcium 5% |
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Iron 14% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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