Pasta With Shrimp In Tomato Cream

Pasta With Shrimp In Tomato Cream Recipe:

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 lb       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 oz      linguine
garnish:   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 heat, 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.