Pasta with shrimp in tomato cream Recipe

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Pasta with shrimp in tomato cream

Artist:	_	Yield:	1
Categories:	Exotic, Pastas & Noodles, Seafood, Shrimp, Tomatoes	Rating:	0
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Ingredients:

2	tbsp	Oil -- from dried tomatoes
1		Clove garlic -- minced or
		Pressed
1	lbs	Large shrimp -- shelled and
		Deveined
1/4	cup	Green onion -- thinly
		Sliced
1 1/2	tbsp	Fresh basil -- chopped or 1
		Teaspoo
1/3	cup	Sun-dried tomatoes
		Oil-packed -- drain, cut in
		Sliver
1/4	tsp	White pepper -- ground
1	cup	Chicken broth
3/4	cup	Dry vermouth
1	cup	Whipping cream
10	oz	Linguini -- dry
		Water
		Freshly grated parmesan
		Cheese

Procedures:

1	In a 10- to 12-inch frying pan over medium-high heat, combine oil and garlic.
2	When hot, add shrimp and cook, stirring often, until opaque in center (cut to test), about 6 minutes.
3	Lift out and set aside.
4	To the pan, add onion, basil, tomatoes, pepper, broth, vermouth, and cream.
5	Boil on high heat, uncovered, until reduced to about 1 ?cups, about 10 minutes.
6	Add shrimp and stir until hot.
7	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.
8	Add cooked pasta to sauce and lift with 2 forks to blend and serve.
9	Offer cheese individually.
10	Serves 4