Capellini with Shrimp and Creamy Tomato Sauce

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.