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Pasta with Shrimp in Tomato Cream

  • 1/3 cup dried tomatoes packed in oil, drained, reserve oil, and slivered
  • 1 clove 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 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 ounces linguine
  • 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 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. Meanwhile cook linguine in 3 qts boiling water until just al dente (about 8 min for dried linguine). Drain, arrange on 4 plates and spoon sauce over. Garnish with basil, cheese to taste.

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