i will make this again with dry vermouth to counter the sweetness of the tomatoes. I thought that this was lovely in how easily it came together, but truth be told, i was personally not a fan of using sweet vermouth here, especially because i used frozen, chopped tomatoes from my garden which were already incredibly sweet. Perfect for a day with little time to prepare dinner. Why is this recipe so popular? It's just bland - even spicing it up with red pepper flakes like others have written (I actually used fire roasted tomatoes), was still meh, blah. Top with more pecorino romano, chopped parsley and drizzle with good EVOO and sea or kosher salt. Toss in pasta and shrimp and prep to plate. Cook stirring until slightly thickened (five minutes) and add grated pecorino romano. Remove shrimp and add tomatoes, cream and lemon. Brown but undercook shrimp! Deglaze pan with vermouth, cook down one to two minutes. Flip shrimp, add garlic and oregano, cooking another minute. Pan fry one side shrimp hot and fast with kosher salt,pepper, olive oil only. Use fresh oregano when possible and up content to at least a Tb. Used either sweet or dry vermouth with success. Been cooking it regularly for years and always a fast, simple favorite. This is a 4 star recipe with adjustments. This is a really easy recipe to whip out for dinner after work. Next time would do the same as I did but remove shrimp to simmer sauce until much thicker. (Also used spaghetti as my store didn’t have capellini.). Because I had more tomatoes and shrimp I ended up doubling the oregano, garlic, salt, and pepper while keeping the cream and sweet vermouth amounts per the recipe. Agree that the sauce is too thin based on cooking time. Use fresh everything if available, but it's also great with canned, dried, frozen.
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