Pasta with shrimp in tomato cream

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Oil -- from dried tomatoes
1 Clove garlic -- minced or
Pressed
1 pounds Large shrimp -- shelled and
Deveined
¼ cup Green onion -- thinly
Sliced
1½ tablespoon Fresh basil -- chopped or 1
Teaspoo
⅓ cup Sun-dried tomatoes,
Oil-packed -- drain, cut in
Sliver
¼ teaspoon White pepper -- ground
1 cup Chicken broth
¾ cup Dry vermouth
1 cup Whipping cream
10 ounces Linguini -- dry
Water
Freshly grated parmesan
Cheese

Directions

In a 10- to 12-inch frying pan over medium-high heat, combine oil and garlic. When hot, add shrimp and cook, stirring often, until opaque in center (cut to test), about 6 minutes. Lift out and set aside. To the pan, add onion, basil, tomatoes, pepper, broth, vermouth, and cream.

Boil on high heat, uncovered, until reduced to about 1½ cups, about 10 minutes. Add shrimp and stir until hot. Meanwhile, in a 4- to 5-quart pan, cook pasta in 3 quarts boiling water until just tender to bite, about 8 minutes; drain well. Add cooked pasta to sauce and lift with 2 forks to blend and serve. Offer cheese individually. Serves 4.

Recipe By : Sunset Magazine

Related recipes