Capellini with Shrimp and Creamy Tomato Sauce

• 3 tablespoons olive oil
• 1 pound peeled large shrimp
• 3 large garlic cloves, minced
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (14-oz.) can diced tomatoes
• 3/4 cup heavy cream
• 1/2 teaspoon lemon juice
• 1/2 pound capellini (angel hair pasta)

Heat oil in a 12-inch heavy skillet over medium high heat until it shimmers; then cook shrimp and garlic with oregano, salt and pepper, turning once, until golden, about 2 minutes total.  Add tomatoes with juice, 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 pot of boiling salted water until al dente.  Serve immediately with shrimp and sauce.

Serves 4.

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