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