Pasta with Shrimp in Tomato Cream
1/3 cup dried tomatoes packed in oil, drained, reserve oil, and slivered
1 clove garlic, minced or pressed
1 lb large (31-35/lb) shrimp, shelled, deveined
1/4 cup thinly sliced green onions, including tops
1 1/2 Tbs chopped fresh basil, or 1 tsp dried basil
1/4 tsp white pepper
1 cup chicken broth
3/4 cup dry vermouth
1 cup whipping cream
10 oz linguine
grated parmesan cheese and/or fresh basil sprigs
Add 2 Tbs oil from tomatoes, heat in wide frying pan over medium-high
heat. Add garlic and shrimp when oil is hot. Cook, while stirring,
until shrimp are opaque when cut (about 6 min). Remove from pan.
Add onions, chopped basil, tomatoes, pepper, broth vermouth and
cream to pan. Boil over high hear, stirring occasionally until
reduced to about 1 1/2 cups (about 10 min). Return shrimp to pan
and stir until just heated through.
Meanwhile cook linguine in 3 qts boiling water until just al dente
(about 8 min for dried linguine). Drain, arrange on 4 plates and
spoon sauce over. Garnish with basil, cheese to taste.