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Print this Recipe    Shrimp Tomato

PASTA WITH SHRIMP IN TOMATO SAUCE

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 (could substitute angel hair)
garnish: 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 minutes). Remove from
pan. Add onions, chopped basil, tomatoes, pepper, broth, vermouth
and cream to pan. Boil over high heat, stirring occasionally until
reduced to about 1 1/2 cups (about 10 minutes). Return shrimp to
pan and stir until just heated through.

Meanwhile, cook linguine/angel hair in 3 Qts boiling water until
just al dente (about 8 minutes for dired linguine). Drain, arrange
on 4 plates and spoon sauce over. Garnish with basil, cheese to
taste.

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