Pasta With Shrimp In Tomato Cream

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/3 cup sun-dried tomato packed in oil
• 1 clove garlic, minced
• 1 lb medium-large raw shrimp, shelled and deveined
• 1/4 cup thinly sliced green onion, including tops
• 1 1/2 tablespoons chopped fresh basil leaves
• 1/4 teaspoon pepper
• 1 cup chicken broth
• 3/4 cup dry vermouth
• 1 cup whipping cream
• 10 ounces dry linguine
• fresh basil sprig
• grated parmesan cheese

Recipe

• 1 drain tomatoes, reserving 2 t.
• 2 of the oil.
• 3 sliver tomatoes and set aside.
• 4 heat oil from tomatoes in a wide frying pan over medium-high heat; add garlic and shrimp, cook, stirring often, until shrimp are opaque throughout, about 5 minutes, lift out and set aside.
• 5 add tomatoes, onions, chopped basil, pepper, broth, vermouth and cream to pan; bring to a boil over high heat, boil, stirring occasionally, until reduced to about 1 1/2 cups (about 10 minutes).
• 6 return shrimp to pan and stir just until heated through.
• 7 meanwhile, in a 4-5 quart pan, cook linguine according to package directions.
• 8 drain pasta well, then divide among 4 dinner plates and top with sauce.
• 9 garnish with basil sprigs and pass cheese around to add to taste.