Pasta With Shrimp In Tomato Creampasta, seafood 2 tablespoons oil; from dried tomatoes 1 clove garlic; minced or pressed 1 pound large shrimp; shelled and deveined 1/4 cup green onion; thinly sliced 1 1/2 tablespoons fresh basil; chopped or 1 teaspoo 1/3 cup sun-dried tomatoes, oil-packed; drain, cut in sliver 1/4 teaspoon white pepper; ground 1 cup chicken broth 3/4 cup dry vermouth 1 cup whipping cream 10 ounces linguini; dry Water Freshly grated parmesan cheese 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 1 1/2 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. |
