I admit, there was just a teensy bit of relief when I found out that Gourmet had ceased publishing. It meant that the stack of back issues I have of the magazine would cease to grow. And by stack I mean boxes of something like twenty years of back issues would cease to be taking over my garage. It also meant, that maybe, I'd get around to actually start to cook from those old issues.
Thankfully along came the blog "Gourmet, Unbound" whose purpose was to get Gourmet fans like me, to pick up a back issue (or check for a recipe online) and cook from it. The premise is to choose a Gourmet recipe to cook from that was published during the same month of any year. For April, I just went to the bookcase (I have several years of Gourmet in a bookcase in our living room) and pulled out an April issue. The hardest part of doing this food event, is trying to decide on what dish to make!
I chose this recipe because it was listed under the Ten-Minute Mains section of the April 2008 issue of Gourmet. I knew I needed a quick meal to prepare after getting home late one night and this seemed to fit the bill. I'm really glad I made this recipe because it had really great flavor and was a hit with Mr. L. I loved the sauce and the shrimp tasted wonderful in it. Be sure to have some french bread available to sop up any leftover creamy tomato sauce (or you'll find yourself face down in your plate licking it up).
Super simple and quick to make.Did I mention I loved the flavor of the sauce? I usually have some Angel Hair pasta and the rest of the ingredients in my pantry so I can see this being an easy weeknight meal anytime I want something fast. Absolutely make this again.
CAPELLINI WITH SHRIMP AND CREAMY TOMATO SAUCE
Gourmet Magazine April 2008
3 tablespoons olive oil
1 lb peeled large shrimp
3 large garlic cloves, forced through a garlic press
1/4 teaspoon dried oregano
1/2 cup sweet (red) vermouth
1 (14- to 15-oz) can diced tomatoes, drained
3/4 cup heavy cream
1/2 teaspoon fresh lemon juice
1/2 lb capellini (angel-hair pasta)
1/2 teaspoon salt (more for pasta water)
1/4 teaspoon pepper
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 the shrimp and sauce. Thin with some of the reserved water if necessary. Serves 4
Note: I would have everything ready before you start the process because this really does come together in about ten minutes.
Note: I used some fresh angel hair pasta. They called for 8-oz of pasta but the package was 9-oz...I just put the whole thing in. The pasta cooked in about 35 seconds so I had the water boiling before I started the shrimp sauce and then tossed the pasta in just before finishing the sauce.
Note: I used a bag of frozen peeled, de-veined raw shrimp that just had tails on and removed the tails before cooking. Much quicker than peeling and de-veining yourself.
Note: I used a can of Muir Glen Fire Roasted Diced Tomatoes 14.5 oz.
Note: I thought for sure the shrimp would be over cooked. So I actually removed the shrimp before I simmered the sauce to thicken. I then put the shrimp back in and they came out perfect. Not sure that taking them out was necessary.
Note: The sauce didn't thicken much so I didn't need to use any of the pasta water (which was good because I completely forgot and tossed it all). In fact, we had plenty of sauce left over to dunk some french bread in.
Very tasty dish and definitely one I'll make again.
Be sure to check out the Gourmet, Unbound blog the first week in April to see all the other recipes they have up from past April issues. This is actually my second time participating as I made Beer-Braised Beef and Onions in February out of the 2009 issue. I'm hoping to make this an every other month event.