Pasta With Shrimp In Tomato Cream
By: Anonymous
Published: Tuesday, December 8, 2009 - 10:38pm

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

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 3 (about 8 min for dried linguine). Drain, arrange on 4 plates and spoon sauce over. Garnish with basil, cheese to taste. 


Tools










    .  





Place your ad here Loading...

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  3  (about 8 min for dried linguine). Drain, arrange on 4 plates and spoon sauce over. Garnish with basil, cheese to taste.