Ingredients

• 3 tablespoons olive oil
• 1 pound peeled large shrimp
• 3 large garlic cloves, forced through a garlic press
• 1/4 teaspoon dried oregano
• 1/2 cup sweet (red) vermouth
• 1 (14- to 15-ounce) can diced tomatoes, drained
• 3/4 cup heavy cream
• 1/2 teaspoon fresh lemon juice
• 1/2 pound capellini

Instructions

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. 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.
2. Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.
3. Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary.