Friday, November 27, 2009

Shrimp and Tomato

Shrimp and Tomato

3 Tablespoons of Olive Oil
1 Pound Shrimp
2-3 Garlic Cloves
1/4 Teaspoon Oregano
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 ( 14 to 15 ounce) can of Diced Tomato, drained
3/4 Cup Heavy Cream
1/2 Teaspoon  fresh Lemon Juice
1/2 Pound Capellini or Spaghetti

Heat Oil in a 12 inch heavy skillet over medium-high heat until it shimmers, then cook Shrimp and garlic with Oregano, salt, and peper, turning once, until golden, about 2 minutes. Stir in Tomato. Add Cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in Lemon Juice.
Meanwhile cook Noodles until done. Drain.
Serve immediately, topped with Shrimp and  sauce.


Cassidy said...

I found this recipe on Epicurious about a year and a half ago and I still make it really often. The original calls for vermouth, so I sub 1/4 cup of apple juice concentrate. It really makes the flavor fantastic. Great recipe!

Marie said...

Ok, I am making this tonight. I am going to try it with the Apple Juice. Thanks!!