Cook angel hair according to the instructions on the package. Drain the angel hair once it is al dente, reserving a cup of the water which was used to cook the pasta.
While the angel hair is cooking, heat the olive oil in a large skillet over medium high heat. Add the shrimp, garlic, oregano, salt and pepper. Saute until the shrimp has just started to turn pink, about 2 minutes.
Add the white wine, tomatoes and cream to the shrimp mixture. Simmer until the sauce has thickened slightly, about 1 minute. Stir in the lemon juice and continue to cook until the shrimp is cooked through.
Divide the cooked angel hair equally across 4 plates. If the sauce is too thick, thin it with a tablespoon of the water that was used to cook the pasta at a time, until the sauce has the desired consistency. Pour the sauce evenly over the pasta. Serve immediately.
Recipe by The Little Chef at http://littlechefblog.com/angel-hair-shrimp-creamy-tomato-sauce/