- 2 tablespoons olive oil
- 1 pound peeled large shrimp
- 4 large garlic cloves, pressed
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon each: dried oregano, dried basil, dried rosemary, crushed red pepper
- 2 bay leaves
- 1/2 cup sweet (red) vermouth
- Fresh ripe tomatoes to make 2 cups of puree
- 2 tablespoons tomato paste
- 1 cup heavy cream
- 3/4 lb your favorite pasta, cooked to package direction al dente
1. Heat oil in a large skillet. Cook shrimp, garlic, dried herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes. Remove shrimp from skillet.
2. Stir in vermouth, fresh tomatoes, and tomato pastes scraping up any brown bits from bottom of skillet.
3. Bring to boil then simmer almost covered for 30 to 45 minutes stirring occasionally until thick and bubbly.
4. Add shrimp to the tomato sauce, heat through and allow any excess liquid to evaporate
5. Add cream and briskly simmer until sauce has thickened slightly, about 10 minute, continuously stirring.
6. Serve over your choice of cooked paste: capellini, farfalle, etc.
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