Capellini with Shrimp and Creamy Tomato Sauce

Delicious, quick and easy. Use fresh everything if available, but it's also great with canned, dried, frozen... My family loves it!

• lccmalone

• Paris, France

• 2/14/2022

Really liked this and was easy to make. Agree that the sauce is too thin based on cooking time. Because I had more tomatoes and shrimp I ended up doubling the oregano, garlic, salt, and pepper while keeping the cream and sweet vermouth amounts per the recipe. (Also used spaghetti as my store didn’t have capellini.). I used a decent vermouth. Next time would do the same as I did but remove shrimp to simmer sauce until much thicker. Recipe made a lot of sauce - yay.

• missco

• The Wilds of NJ

• 2/16/2020

This is a really easy recipe to whip out for dinner after work. Really tasty too!

• jdblue225

• Chicago, IL

• 9/15/2019

这是一个4星配方调整。是首席运营官king it regularly for years and always a fast, simple favorite. Good ingredients improve flavors. Love angel hair pasta with this. Used either sweet or dry vermouth with success. Use fresh oregano when possible and up content to at least a Tb. Pan fry one side shrimp hot and fast with kosher salt,pepper, olive oil only. Flip shrimp, add garlic and oregano, cooking another minute. Brown but undercook shrimp! Deglaze pan with vermouth, cook down one to two minutes. Remove shrimp and add tomatoes, cream and lemon. Cook stirring until slightly thickened (five minutes) and add grated pecorino romano. Toss in pasta and shrimp and prep to plate. Top with more pecorino romano, chopped parsley and drizzle with good EVOO and sea or kosher salt.

• ncm209

• Stoughton, MA

• 12/7/2016

Why is this recipe so popular? It's just bland - even spicing it up with red pepper flakes like others have written (I actually used fire roasted tomatoes), was still meh, blah. Nothing special about it.

• Lynnied

• Portola Valley, CA

• 8/20/2016

So quick, so easy, so delicious. Perfect for a day with little time to prepare dinner.

• adjifi

• Oakland, CA

• 2/1/2015

I thought that this was lovely in how easily it came together, but truth be told, i was personally not a fan of using sweet vermouth here, especially because i used frozen, chopped tomatoes from my garden which were already incredibly sweet. i will make this again with dry vermouth to counter the sweetness of the tomatoes. i do think it's a nice recipe to keep in one's arsenal. :)

• culinarykitten

• Portlandia

• 12/8/2014

I love this recipe! I've made it many times. It is a very tasty, easy, pasta dish. Like many others, I add 1/4 - 1/2 tsp crushed red peppers to spice it up a bit.

• NancyChezNous

• Silverthorne, CO

• 11/3/2014

This is a very tasty recipe. Canned tomatoes are actually fresher and taste better than store bought tomatoes. This recipe is a spin on Pasta a la Vodka. Crushed pepper flakes would give it a little zip. Any pasta shape would work.

• Solonge

• Northern California

• 10/19/2014

I am going to try this, but with a few changes after reading the reviews. First of all I don't want to make the sauce very thick when using such a delicate pasta. Secondly I agree with using fresh instead of canned veggies. i will blanch and peel plum tomatoes instead of using canned. Thirdly I don't see that much flavor added by doing the saute of the shrimp with peels on. Instead I will peel the shrimp first and then put the peels into cheese cloth for flavoring the pasta water. Adding red pepper is tending the dish toward scampi and that is not what I want. I will avoid that. If I wanted scampi I would make scampi. This recipe sounds every bit as rich, but without the "in your face" aspect of scampi. That was the appeal.

• haroldsmom3

• Gainesville, FL

• 7/23/2014

Another riff on a good recipe: I crumbled a hot Italian sausage in with the garlic and heated until cooked through. Since i was using pre-cooked shrimp, I added it just for a minute or so to soak up some of the garlic and spiciness. removed shrimp to a plate and finished the recipe as is with the exception of reducing the cream to 1/2 cup. When sauce was thickened and ready, I added the shrimp and served. It was delicious!

• ktunnell

• SFBay Area

• 7/8/2014

This dish is a keeper.....I'd classify it as a component of a romantic meal.

• geralyn6414

• Westford, MA

• 4/15/2014

This dish was very tasty, but wasn't the amazing 13,000 saved recipe I was hoping it would be for dinner. It is easy, and has a delicate taste, which perhaps really needs the added crushed red pepper that some reviewers suggested. I did not include that because one of my kids is not a fan of spicy. I don't know that cooking the shrimp with their shells on made much of a difference either, so you'll just have to experiment.

• kadelhh

• Northern VA

• 3/18/2014

Wow! Seriously, this is just delicious! However, to make this recipe truly fantastic, there are some alterations I would advise. Firstly, unless you are cooking in a prison kitchen, there is never any reason to used canned vegetables! Substitute that can of soggy tomatoes with 5 fresh vine ripened tomatoes that have been peeled and de-seeded! Secondly, I would (like other reviewers) suggest sautéing the shrimp with their shells on, then remove the shells and allow them to simmer in the sauce for 20 minutes while the liquid reduces and the sauce thickens. To finish, I removed the shrimp shells, added some crushed red pepper (as suggested by other reviewers and definitely needed), and gave the sauce a few pulses with my immersion blender (picky eaters must be tricked into eating their vegetables). Very good, especially if served with grilled red bell peppers!

• jjadel

• Colorado

• 2/9/2014

代替干白苦艾酒和一小撮日本须贺r for the sweet red vermouth, plus threw in a generous sprinkle of red pepper flakes as suggested by other reviewers. I set aside the shrimp after it was cooked and let the sauce thicken for 20 minutes--forgot to add the cream until 10 minutes in, but still turned out well.

• sitagaki

• 1/10/2014