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
- Drain tomatoes, reserving 2 tablespoons
of the oil. Pour oil into a large, wide skillet. Sliver tomatoes
and set aside.
- 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.
- 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.
- 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.
- Return cooked shrimp to sauce, season
with salt and pepper; stir just until heated through.
- Ladle sauce over hot, cooked pasta. Sprinkle
individual servings with the Parmesan cheese, as desired.
Makes 4 servings.
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