Pasta with shrimp, creamy tomato sauce and vermouth
4 servings
15 minutes
Pasta with shrimp, creamy tomato sauce, and vermouth is a refined dish of Italian cuisine that combines the tenderness of seafood, the richness of cream, and the light acidity of tomatoes. Vermouth adds depth to the sauce while lemon juice refreshes the overall composition. The airy 'Angel Hair' pasta pairs perfectly with this elegant sauce, absorbing its aromas. The roots of the recipe trace back to Mediterranean culinary traditions where fresh seafood is combined with aromatic herbs and rich tomato sauce. This dish is suitable for both a romantic dinner and a special festive feast. It embodies the passion and sophistication of Italian gastronomy, providing pleasure in every bite.
1
Heat oil in a heavy skillet (25 cm diameter) over medium heat, add crushed garlic and dried oregano, and sauté for 1 minute.
- Olive oil: 3 tablespoons
- Garlic: 3 cloves
- Oregano: 0.3 tablespoon
2
Place shrimp with garlic in the pan, season with salt (1/2 teaspoon) and pepper (1/4 teaspoon), mix and fry until golden brown (2 minutes).
- Peeled shrimp: 450 g
- Salt: to taste
- Ground black pepper: to taste
3
Then pour sweet red vermouth into the shrimp, add canned tomatoes (diced), and mix thoroughly again. After that, immediately add heavy cream and cook for about 1 more minute. Finally, pour in half a teaspoon of lemon juice, mix, and remove from heat.
- Vermouth: 0.5 glass
- Canned tomatoes: 400 g
- Cream 30%: 0.8 glass
- Lemon juice: 0.5 teaspoon
4
While the shrimp are preparing, boil water in a large pot, add salt (3 tablespoons for 6 liters), and add the capellini. Cook the pasta for 1 minute less than the package instructions and drain the water.
- Salt: to taste
- Paste ""Angel Hair"": 250 g
5
Serve the pasta immediately after it's ready, drizzled with shrimp sauce.