Angel Hair with Shrimp and Creamy Tomato Sauce
I have a love/dislike relationship with heavy cream. On the one hand, I love heavy cream because many of the recipes that I have made which involve heavy cream have been amazing. I dislike (I can’t truthfully say that I hate heavy cream, because I don’t hate it) heavy cream because it is very unhealthy, and you can really taste how unhealthiness in the dish.
Another issue that I have with heavy cream is that I can never find small contains of heavy cream when I need it. When I’m looking for heavy cream at the grocery store because it is needed for a recipe, they only seem to have the quart size or bigger in stock. Other times, they have the pint size in stock, but it’s maybe 20 cents cheaper than the quart. I can get double the heavy cream for only 20 cents more? Of course I’m going to buy the quart size. But now I have to find recipes to use up that whole quart of heavy cream…
Then I start trying to figure out what dish to make with the heavy cream. Soups are popular, but I’m not really a soup person, and neither is Mike, so we can only eat so much soup. Luckily there are quite a few pasta dishes that use heavy cream, and Mike loves pasta.
I’ve also learned to keep diced tomatoes on hand since those are great for pasta dishes. I stock up on noodles when they are on sale and can easily make a pasta dish on a busy weeknight when I don’t really have the time or energy to make an elaborate meal. As it turns out, shrimp was on sale at the grocery store, so I threw that in too. This dish, similar to the other dishes I have made which use heavy cream was amazing!
- ½ pound angel hair
- 2 tablespoons olive oil
- 1 pound shrimp, peeled and deveined
- 3 garlic cloves, minced
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup white wine
- 1 (14 ounce) can diced tomatoes, drained
- ¾ cup heavy cream
- ½ teaspoon lemon juice
- Cook angel hair according to the instructions on the package. Drain the angel hair once it is al dente, reserving a cup of the water which was used to cook the pasta.
- While the angel hair is cooking, heat the olive oil in a large skillet over medium high heat. Add the shrimp, garlic, oregano, salt and pepper. Saute until the shrimp has just started to turn pink, about 2 minutes.
- Add the white wine, tomatoes and cream to the shrimp mixture. Simmer until the sauce has thickened slightly, about 1 minute. Stir in the lemon juice and continue to cook until the shrimp is cooked through.
- Divide the cooked angel hair equally across 4 plates. If the sauce is too thick, thin it with a tablespoon of the water that was used to cook the pasta at a time, until the sauce has the desired consistency. Pour the sauce evenly over the pasta. Serve immediately.
Adapted from epicurious.com
