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.
“The work of Christ is sufficient for every sin.”