Here's another 10-minute recipe. I suggest having everything measured and right by your side before you begin cooking - it goes by so quickly and you don't want to overcook the shrimp, so be ready.
1/2 box of cappellini pasta
2 - 3 tbs olive oil
3 cloves of garlic crushed into paste
1/2 teaspoon of dried oregano
1/4 fresh lemon juice
1/2 pound of cleaned and peeled shrimp
14 oz can of diced tomatoes
1/2 cup of sweet red vermouth
3/4 cup of heavy cream
1 tsp or more salt to taste + pepper
Start boiling a large pot of water for your pasta. Don't cook the pasta until you're almost done with the sauce (pasta will take less than 2 minutes too cook).
Step 1. Heat up olive oil and throw in the shrimps, garlic, oregano, pinch of salt and pepper. Turn shrimps after 1 minute and cook other side.
Step 2. Add vermouth and tomatoes and thoroughly mix, making sure you get all the brown bits from the bottom of the pan. The vermouth goes so well with shrimp and the tomatoes. It really brings out the sweetness. Stir and add another pinch or two of salt.
Step 3. Add the cream and bring to a boil. At this point, you don't want to overcook the shrimps so you can fish them out and transfer them to a plate while you wait for the sauce to come to a boil.
In the meantime, add the pasta and salt to the boiling pot. Cook for a little less than 2 minutes then add pasta into sauce and mix.
Once the sauce boils, you can remove it from the heat and add the shrimps back. Stir in lemon juice and taste for seasoning. Add pasta to sauce. You can use some of the pasta water to thin out the sauce if you notice that it's a bit thick or dry.
*adapted from Gourmet