Pasta with shrimp in tomato cream |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
This dish looks as good as it sounds. I serve this with a green salad and crusty rolls. Great for a small dinner party. Ingredients:
1/3 cup sun-dried tomato packed in oil |
1 clove garlic, minced |
1 lb medium-large raw shrimp, shelled and deveined |
1/4 cup thinly sliced green onion, including tops |
1 1/2 tablespoons chopped fresh basil leaves |
1/4 teaspoon white pepper |
1 cup chicken broth |
3/4 cup dry vermouth |
1 cup whipping cream |
10 ounces dry linguine |
fresh basil sprig |
grated parmesan cheese |
Directions:
1. Drain tomatoes, reserving 2 T.
2. of the oil.
3. Sliver tomatoes and set aside.
4. Heat oil from tomatoes in a wide frying pan over medium-high heat; add garlic and shrimp, cook, stirring often, until shrimp are opaque throughout, about 5 minutes, lift out and set aside.
5. Add tomatoes, onions, chopped basil, pepper, broth, vermouth and cream to pan; bring to a boil over high heat, boil, stirring occasionally, until reduced to about 1 1/2 cups (about 10 minutes).
6. Return shrimp to pan and stir just until heated through.
7. Meanwhile, in a 4-5 quart pan, cook linguine according to package directions.
8. Drain pasta well, then divide among 4 dinner plates and top with sauce.
9. Garnish with basil sprigs and pass cheese around to add to taste.
|
|