4 ounces angel hair pasta
1 tablespoon olive oil
1 cup finely chopped leek (white part only from 1 leek)
1/2 pound peeled medium sized raw shrimp
1/4 cup dry vermouth or dry white wine
1 tablespoon capers
1/8 teaspoon pepper
1 tablespoon finely chopped Italian parsley
Cook pasta in a large pot of boiling salted water until tender. Drain pasta, saving 1/4 cup of the pasta cooking water.
While pasta is cooking, pour oil into large skillet. Heat over medium heat. Add leek and cook 3 minutes or until it’s turning translucent. Add shrimp to skillet in a single layer. Cook 2 minutes per side (longer if shrimp are frozen) until shrimp turn pink.
Add vermouth to skillet and scrape up any browned bits. Add 2 tablespoons reserved pasta liquid to make a slightly thickened sauce. Stir in capers, pepper and parsley. Stir in pasta and heat through. If mixture is dry, add remaining pasta water.
May substitute red onion for the leek or Kalamata olives for the capers.
Add color by stirring in a quarter cup of roasted red pepper strips. For crunch finish with a sprinkling of pine nuts before serving.
Cook N Home Stainless Steel 4-Piece Pasta Cooker Steamer Multipots with Encapsulated Bottom, 8-Quart