Capellini with Shrimp and Creamy Tomato Sauce

3 Tbsp. olive oil
1# peeled large shrimp
3 large garlic cloves, forced through a garlic press
1/4 tsp. dried oregano
1/2 c. sweet (red) vermouth
1 (14- to 15-ounce) can diced tomatoes, drained
3/4 c.  heavy cream
1/2 tsp. fresh lemon juice
1/2# capellini pasta


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 for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.

Serve immediately on warm plates, topped with shrimp and sauce. Thin with some of reserved water if necessary.  Enjoy!