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Intensely flavored sun-dried tomatoes and the oil they're packed in go into this delicious and easy to make, vermouth-spiked shrimp sauce.

Pasta with Shrimp in Tomato Cream

1/3 cup sun-dried tomatoes packed in olive oil

2 large garlic cloves, finely minced

1 pound large raw shrimp, shelled and deveined

1/4 cup thinly sliced green onions

2 tablespoons chopped fresh basil or 1 teaspoon dry basil

1 cup chicken broth

3/4 cup dry vermouth

1 cup whipping cream

Salt and freshly ground pepper to taste

10 ounces dry linguine

Freshly grated Parmesan cheese

1. Drain tomatoes, reserving 2 tablespoons of the oil. Pour oil into a large, wide skillet. Sliver tomatoes and set aside.
2. Heat oil over medium-high heat. Add garlic and shrimp. cook, stirring often, until shrimp are just opaque in center; about 4 to 5 minutes. Remove and set aside.
3. Add tomatoes, onions, chopped basil, broth, vermouth, and cream to skillet. Bring to a boil over high heat; boil, stirring occasionally, until reduced to about 1 1/2 cups.
4. Meanwhile, in a large pan, cook pasta in about 3 quarts of boiling salted water until al dente, about 8 to 10 minutes or according to package directions.
5. Return cooked shrimp to sauce, season with salt and pepper; stir just until heated through.
6. Ladle sauce over hot, cooked pasta. Sprinkle individual servings with the Parmesan cheese, as desired.

Makes 4 servings.

Nutritional Information Per Serving: 703 calories (44% from fat), 31 g protein, 62 g carbohydrates, 32 g total fat (13 g saturated fat), 206 mg cholesterol.