Skill required: Confident Beginner
3 tablespoons olive oil
1 pound peeled large shrimp
3 large garlic cloves, forced through a garlic press
1/2 teaspoon salt
1/4 teaspoon pepper
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
1. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
2. Cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total.
3. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet.
4. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute.
5. Stir in lemon juice.
6. 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.
7. Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary.
Yield: 4 servings
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