Heat oil in a heavy skillet over medium-high heat until it shimmers, then cook shrimp with oregano, ½ tsp salt, and ¼ tsp pepper, turning once, until golden, about 2 minutes.
Stir in vermouth and tomatoes, scraping up any brown bits from the bottom of the skillet.
Add cream and simmer until sauce has thickened slightly, about 1 minute.
Stir in lemon juice.
Meanwhile, cook capellini in boiling salted water (3 Tbsp salt per 6 quarts water) until al dente.
Serve immediately, topped with shrimp and sauce. Thin sauce with pasta water, if necessary
Ingredients
Directions
Heat oil in a heavy skillet over medium-high heat until it shimmers, then cook shrimp with oregano, ½ tsp salt, and ¼ tsp pepper, turning once, until golden, about 2 minutes.
Stir in vermouth and tomatoes, scraping up any brown bits from the bottom of the skillet.
Add cream and simmer until sauce has thickened slightly, about 1 minute.
Stir in lemon juice.
Meanwhile, cook capellini in boiling salted water (3 Tbsp salt per 6 quarts water) until al dente.
Serve immediately, topped with shrimp and sauce. Thin sauce with pasta water, if necessary