Capellini With Shrimp And Creamy Tomato Sauce

• 1 lb peeled large shrimp
• 3 large garlic cloves, pressed
• 3 tbls olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp dried oregano
• 1/2 cup sweet (red) vermouth (or cooking wine / white wine))
• 14-15oz can diced tomatoes, drained
• 3/4 cup hvy cream
• 1/2 tsp lemon juice
• 1/2 lb capellini (angel-hair pasta)

1. Start pasta cooking
2. Heat oil, garlic, salt, pepper and oregano in 12-inch skillet
3. Add and cook shrimp. If shrimp is precooked, go immediately to next step, otherwise cook until golden brown, turning once - about 2 minutes total
4. Stir in vermouth and tomatoes, reduce
5. Add cream and simmer until sauce thickens slightly - about 1 minute
6. Stir in Lemon Juice
7. Serve immediately

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

Taken from www.epicurious.com/recipes/member/views/capellini-with-shrimp-and-creamy-tomato-sauce-50026286 (may not work)