Capellini with Shrimp and Creamy Tomato Sauce

Last week to distract myself from appropriate work-related activities, I downloaded recipes like a madwoman. I find that I often get overly ambitious when looking through cookbooks or perusing websites for ideas, but this particular pasta recipe was something I definitely had to try (and did try!). Turns out it is super easy, quick, and flavorful. I used regular spaghetti noodles rather than the thinner capellini because I already had them. I think it would also be fine with linguine or fettuccine. Although the recipe suggests reserving the pasta water to thin the sauce, this wasn't necessary. I actually had to thicken the sauce a bit for my liking.

So here it is, Capellini with Shrimp and Creamy Tomato Sauce from epicurious.com and Gourmet:

3 tablespoons olive oil
1 pound peeled large shrimp
3 large garlic cloves, forced through a garlic press
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

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, topped with shrimp and sauce. Thin with some of reserved water if necessary.