CAPELLINI WITH SHRIMP AND CREAMY TOMATO SAUCE

By mwalsh2

Ingredients

• 3 tablespoons olive oil
• 1 lb peeled large shrimp uncooked
• 3 large garlic cloves forced through a garlic press
• 1/4 teaspoon dried oregano
• 1/2 cup sweed (red) vermouth
• 1 (14 to 15 oz) can diced tomatoes, drained
• 3/4 cup heavy cream
• 1/2 teaspoon fresh lemon juice
• 1/2 lb capellini (or angel hair pasta)

Preparation

Step 1

Heat oil in a 12 inch 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.

Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet.

Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.

Meanwhile, cook capellini in a pasta pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.

Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary. Top with parmesan cheese.