Here’s a good one that I’ve probably posted about before, Capellini with Shrimp. Teresa of Teresa Cooks turned me on to this recipe, and it’s one I make over and over again. In fact, we just ran out of sweet vermouth, which like Teresa, I use exclusively for this dish.
My family doesn’t like cappelini, so I use thin spaghetti. You could probably use a curly pasta as well.
In other news, there’s a brand new section here on the site called In The Kitchen. It’s going to be a behind-the-scenes, helpful tips and info catch-all section. I hope you’ll click on over. And if there’s something you’d like to know or hear about on The Steady Table, I hope you’ll let me know so I can post about it in In The Kitchen.