Gourmet, April 2008
3 Tbsp olive oil
a lb peeled large shrimp
3 large garlic cloves, pressed
1/4 tsp dried oregano
1/2 cup sweet (red) vermouth
1 can (15 oz) diced tomatoes, drained
3/4 cup heavy cream
1/2 tsp fresh lemon juice
1/2 lb capellini (angel-hair pasta)
Heat oil in a 12-inch skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 tsp salt, and 1/4 tsp 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 water, then drain. (If necessary, thin the sauce with some of the pasta water.)
Serve immediately topped with shrimp and sauce.