Capellini with Prawns and Creamy Tomato Sauce

Ingredients for Capellini with Prawns and Creamy Tomato Sauce

• 45ml olive oil

• 450g peeled large prawns

• 3 large garlic cloves, forced through a garlic press

• 1/4 teaspoons dried oregano

• 120ml sweet (red) vermouth

• 1 (14- to 425g ) can diced tomatoes, drained

• 180ml double cream

• 1/2 teaspoons fresh lemon juice

• 230g capellini

How to make Capellini with Prawns and Creamy Tomato Sauce

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook prawns and garlic with oregano, 1/2 teaspoons salt, and 1/4 teaspoons 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 5.7L water) until al dente. Reserve 240ml pasta-cooking water, then drain pasta.

Serve immediately, topped with prawns and sauce. Thin with some of reserved water if necessary.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.