Capellini Wth Shrimp and Creamy Tomato Sauce

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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 pasta immediately, topped iwth shrimp and sauce. Thin with some of the reserved water if necessary.
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