Capellini with Shrimp and Creamy Tomato Sauce

Ingredients

• 1 14- to 15-ounce can diced tomatoes
• ½ teaspoon fresh lemon juice
• ½ pound capellini
• 3 tablespoons olive oil
• 1 pound peeled large shrimp
• ¾ cup heavy cream
• 3 large garlic cloves
• + 2 more ingredients
• • ¼ teaspoon dried oregano
  • ½ cup sweet (red) vermouth

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. A...

View full recipe at Epicurious