Pasta With Shrimp In Tomato Cream
Photo: flickr user Special*Dark
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
1/4 teaspoon white pepper
1 cup chicken broth
3/4 cup dry vermouth
1 cup whipping cream
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
Tools
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Yield:
1.0 servings
Added:
Tuesday, December 8, 2009 - 10:38pm