Shrimp with Creamy Tomato Sauce
I had a hankering for an italian shrimp pasta recipe and came upon this. Based on reviews from others, I tweaked the recipe a bit. I will first give you the recipe as printed, then will list what I did to tweak. 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 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 (3 tablespoons salt ...