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 1/2 tablespoons chopped fresh basil, or 1 tsp dried basil

1/4 teaspoon white pepper

1 cup chicken broth

3/4 cup dry vermouth

1 cup whipping cream

10 ounces linguine

garnish:

grated parmesan cheese

fresh basil sprigs

Preparation

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.