Capellini with Shrimp and Creamy Tomato Sauce

This recipe in Gourmet caught my eye because it looked simple and tasty. Unfortunately, I had to make a few substitutions. The leftover heavy cream I had planned to use had gone bad so I used greek yogurt instead to thicken the sauce. Also, we'd forgotten to get sweet vermouth during our trip to TJs so I used leftover white wine. The result was still delicious. I forgot to drain the tomatoes so the sauce was a bit thin but it still clung well to the capellini. Great weekday dinner!

Capellini with Shrimp and Creamy Tomato Sauce
Courtesy of Gourmet magazine
Serves 4

3 tablespoon olive oil
1 lb peeled large shrimp
3 large garlic cloves, minced
1/4 teaspoon dried oregano
1/2 cup sweet (red) vermouth
1 (14 to 15 oz) can diced tomatoes, drained
3/4 cup heavy cream
1/2 teaspoon fresh lemon juice
1/2 lb cappelini

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 reserved water if necessary.