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3 tablespoons olive oil
1 pound peeled ridgeback prawns
3 large garlic cloves, forced through a garlic press
¼ teaspoon dried oregano
½ cup sweet (red) vermouth
1 (14- to 15-ounce) can diced tomatoes, drained
¾ cup heavy cream
½ teaspoon fresh lemon juice
½ pound capellini
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook prawns and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.
Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.
Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary.