Capellini Wth Shrimp And Creamy Tomato Sauce

• 3 tablespoons olive oil
• 1 lb large shrimp, peeled and deveined
• 3 large garlic cloves, pressed in garlic press
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup sweet vermouth (red)
• 15 ounces diced tomatoes, drained
• 3/4 cup heavy cream
• 1/2 teaspoon lemon juice
• 1/2 lb capellini or 1/2 lb angel hair pasta

1. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total.
2. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet.
3. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.
4. Meanwhile, cook capellini in a pasta pot of boiling salted water until al dente.
5. Reserve 1 cup pasta-cooking water, then drain pasta.
6. Serve pasta immediately, topped iwth shrimp and sauce. Thin with some of the reserved water if necessary.

olive oil, shrimp, garlic, oregano, salt, pepper, sweet vermouth, tomatoes, heavy cream, lemon juice, capellini

Taken from www.food.com/recipe/capellini-wth-shrimp-and-creamy-tomato-sauce-295165 (may not work)