Pasta With Shrimp In Tomato Cream

Ingredients

cup dried tomatoes packed in oil, drained, reserve
1 clv garlic, minced or pressed
1 pound large (31-35/lb) shrimp, shelled, deveined
1/4 cup thinly sliced green onions, including tops
1 1/2 tablespoons chopped fresh basil, or 1 tsp dried basil
1/4 teaspoon white pepper
3/4 cup dry vermouth
10 ounces linguine
garnish:
fresh basil sprigs

Preparation

1
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.
2
Meanwhile cook linguine in 3 qts boiling water until just al dente
3
(about 8 min for dried linguine). Drain, arrange on 4 plates and spoon sauce over. Garnish with basil, cheese to taste.

Tools

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Tags:

Yield:

1.0 servings

Added:

Tuesday, December 8, 2009 - 10:38pm

Creator:

Anonymous

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