My sister asked that I post more recipes.. well here is dinner from Saturday night. I somehow am subscribed to Gourmet magazine.. so I decided to actually TRY something from said magazine, and this looked easy enough and didn't require trips to specialty stores to find ingredients I've never heard of before!!!
Capellini with shrimp and creamy tomato sauce
3 tablespoons olive oil
1 lb peeled large shrimp (I used bagged/cooked/peeled frozen shrimp from Trader joes!)
3 large garlic gloves, forced through a garlic press
1/4 teaspoon dried oregano
1/2 cup sweet (red) vermouth (a whole $3 for a small bottle at the liquor store!)
1 (14-15oz) can diced tomatoes, drained
3/4 cup heavy cream
1/2 tsp fresh lemon juice
1/2lb capellini (angel hair pasta)
Heat oil in a skillet over medium high heat until it simmers, then cook shrimp and garlic with oregano, 1/2tsp of salt, and 1/4tsp of 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 pasta until al dente, and serve immediately!