Shrimp and Tomato
3 Tablespoons of Olive Oil
1 Pound Shrimp
2-3 Garlic Cloves
1/4 Teaspoon Oregano
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 ( 14 to 15 ounce) can of Diced Tomato, drained
3/4 Cup Heavy Cream
1/2 Teaspoon fresh Lemon Juice
1/2 Pound Capellini or Spaghetti
Heat Oil in a 12 inch heavy skillet over medium-high heat until it shimmers, then cook Shrimp and garlic with Oregano, salt, and peper, turning once, until golden, about 2 minutes. Stir in Tomato. Add Cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in Lemon Juice.
Meanwhile cook Noodles until done. Drain.
Serve immediately, topped with Shrimp and sauce.