FETTUCCINE WITH SHRIMP AND CREAMY TOMATO SAUCE (for four)
3 tablespoons olive oil
1-1/2 pounds peeled large shrimp
3 large garlic cloves, forced through a garlic press
¼ teaspoon dried oregano
½ cup sweet (red) vermouth
one 14 to 15 ounce can diced tomatoes, drained
¾ cup heavy cream
½ teaspoon lemon juice
¾ pound fettuccine
1. Heat oil in a 12 inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, ½ teaspoon salt, and ¼ teaspoon pepper, turning once, until golden, about 2 minutes total. Remove to a plate with a slotted spoon and cover with aluminum foil to keep warm. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and simmer briskly until sauce has thickened slightly, about 2 to 3 minutes. Stir in shrimp and lemon juice.
2. Meanwhile, cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente (about 12 minutes after the water returns to a boil). Reserve 1 cup pasta cooking water, then drain pasta.
3. Serve immediately topped with shrimp and sauce. Thin with reserved pasta water if necessary.
adapted from Gourmet Magazine, April, 2008