Capellini with Shrimp and Creamy Tomato Sauce

Serves 4

Ingredients
3 tbsp olive oil
1 pound peeled large shrimp
Old Bay seasoning
3 large garlic cloves, forced through a garlic press
1 shallot, diced
1/4 tsp dried oregano
1/2 cup sweet (red) vermouth
1 (14- to 15-ounce) can diced tomatoes, drained well
1/2 tsp red pepper flake
parmesan cheese
pepper jack cheese
3/4 cup heavy cream
1/2 tsp fresh lemon juice
1/2 pound capellini

Directions

1. Drag the shrimp through some Old Bay seasoning.
   
2. Heat oil in a 12" heavy skillet over medium-high heat until it shimmers, then cook shrimp, garlic, and shallots with oregano, 1/2 tsp salt, and 1/4 tsp pepper, turning once, until golden, about 2 minutes total. Remove from pan and set aside.
   
3. Combine vermouth and tomatoes, scraping up any brown bits from bottom of skillet.
   
4. Stir in red pepper flakes and cheeses.
   
5. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute.
   
6. Stir in lemon juice.
   
7. Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tbsp salt for 6 quarts water) until al dente.
   
8. Reserve 1 cup pasta-cooking water, then drain pasta.
   
9. Return the shrimp to the sauce to re-warm.
   
10. Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary.