One of my favorite columns in Gourmet magazine is their Ten-Minute Mains. I mean, really, how can you not want to see what main course recipes you can make in 10 minutes, right? Especially when it’s from Gourmet magazine. In the April issue, they included a recipe for Capellini with Shrimp and Creamy Tomato Sauce. True to their word, it did come together in ten minutes, and even better, I had nearly all the ingredients on hand. Gotta love that, and with the tomatoes, it makes the perfect contribution to tonight’s round-up. Instead of shrimp, I used some sausage we got on a Pennsylvania road trip this weekend, and I topped the dish with fresh basil from the garden. To me, pasta with tomato sauce screams for fresh basil … well when I have it on hand, at the very least. Would I make it again? Although not a wow, I probably would. A good recipe to have at the ready when time is short and appetites are running high. Normally I wouldn’t include a mid-meal picture like this, but when I spied a little helping hand (Miss Madeline!) holding my bowl for me, I couldn’t resist.
Now onto the mini round-up tonight.
Claire from Cooking Is Medicine is up first tonight with a celebration of summer with her kabobs … mmm, love mushrooms on the grill.
Patsy from Family, Friends and Food takes care of our sweet tooth with her Raspberry Streusel Bars from Cooks’ Illustrated:
Newcomer Nidhi from Charche Chauke Ke joins us this week with her Apple Peanut Canapes:
Capellini with Shrimp and Creamy Tomato Sauce
Gourmet Magazine, April 2008
The addition of the sweet vermouth here punctuates the natural sweetness of the canned tomatoes, making this quick sauce taste as if it’s been simmered for hours.
3 tablespoons olive oil
1 lb peeled large shrimp (I used sausage from the grill instead)
3 large garlic cloves, forced through a garlic press
1/4 teaspoon dried oregano
1/2 cup sweet (red) vermouth (I used white wine)
1 (14- to 15-oz) can diced tomatoes, drained (I used the fire-roasted kind)
3/4 heavy cream
1/2 teaspoon fresh lemon juice
1/2 lb capellini (angel-hair pasta)
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 of reserved water if necessary.
Such a cute picture! She’s already preparing to be a good eater like her big brother!
Hey! Thanks for accepting my entry! Your daughter’ s hand looks so cute in that picture. If you see my blog, I have got a few with my son’s hand. He actually likes to come in every pic I take , I try my best that he doesn’t and then when I look at the picture, I go……….I have to post this:).