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Categories:Viewed: 98 - Published at: 6 years ago
Ingredients
- 3 tbsp olive oil
- 1 lb peeled large shrimp
- 3 clove garlic, forced through a garlic press
- 1/4 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup sweet (red) vermouth
- 15 oz canned diced tomatoes, drained
- 3/4 cup heavy cream
- 1/2 tsp fresh lemon juice
- 1/2 lb capellini
Method
- Cook capellini in a pasta pot of boiling salted water.
- Heat oil in a 12" heavy skillet over medium-high heat until it shimmers.
- Cook shrimp and garlic with oregano, salt, and 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 sightly, about 1 minute.
- Stir in lemon juice.
- Serve hot and enjoy!
