Ingredients
3 TLB olive oil
1# peeled large shrimp
3 garlic cloves forced through garlic press
1/4 tsp dried oregano
1/2C sweet (red) vermouth
1 can (14 oz) diced tomatoes, DRAINED.
3/4C heavy cream
2 tsp lemon juice
crushed red pepper to taste
1/2 lb linguini
slivered basil leaves for top of finished dish
Preparation
Heat oil in 12 inch skilled over med high heat until it shimmers. Cook shrimp, garlic with oregano & red pepper turning once - 2 min. Stir in vermouth & tomatoes. Add cream & briskly simmer until sauce has thickened.
