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Capellini with Gulf Shrimp and Creamy Tomato Sauce

Capellini with Gulf Shrimp and Creamy Tomato Sauce
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Prep Time:






  • 3 tbsp Olive oil
  • 1 lb Gulf Shrimp large, peeled
  • 3 Garlic cloves large, pressed
  • 14 tsp Dried oregano
  • 12 cup Sweet (red) vermouth
  • 15 oz Diced tomatoes drained
  • 34 cup Heavy cream
  • 12 cup Fresh lemon juice
  • 12 lbs. Capellini (angel-hair pasta)


  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary. Recipe by Paul Grimes Photograph by Romulo Yanes