Capellini with Shrimp and Creamy Tomato Sauce

• 3 tbsp olive oil
• 1 lb peeled large shrimp
• 3 clove garlic, forced through a garlic press
• 1/4 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup sweet (red) vermouth
• 15 oz canned diced tomatoes, drained
• 3/4 cup heavy cream
• 1/2 tsp fresh lemon juice
• 1/2 lb capellini

1. Cook capellini in a pasta pot of boiling salted water.
2. Heat oil in a 12" heavy skillet over medium-high heat until it shimmers.
3. Cook shrimp and garlic with oregano, salt, and pepper, turning once until golden, about 2 minutes total.
4. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet.
5. Add cream and briskly simmer until sauce has thickened sightly, about 1 minute.
6. Stir in lemon juice.
7. Serve hot and enjoy!

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

Taken from cookpad.com/us/recipes/336995-capellini-with-shrimp-and-creamy-tomato-sauce (may not work)