Capellini Wth Shrimp and Creamy Tomato Sauce

This is a quick supper to make. From Gourmet magazine.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

Directions

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.