Pasta with Shrimp in Tomato Cream |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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My sister Sydney's recipe, this is lovely and elegant. Ingredients:
2 teaspoons oil (from sun dried tomatoes packed in oil) |
1 clove garlic, minced |
1 lb medium shrimp, shelled and deveined |
1/4 cup thinly sliced green onion |
1/3 cup sun-dried tomato, packed in oil and cut into slivers |
1/2 teaspoon white pepper |
1 cup chicken broth |
3/4 cup dry vermouth |
1 cup whipping cream |
10 ounces bow tie pasta |
water |
shaved parmesan cheese |
fresh, minced basil |
Directions:
1. In a 12 inch frying pan over medium high heat combine oil and garlic.
2. When hot (sizzle) add shrimp and cook, stirring constantly until opaque in center-no more than 6 minutes.
3. Lift out shrimp and set aside.
4. Add to pan onion, tomatoes, pepper, broth, booze, and cream.
5. Boil on high heat, uncovered, until reduced to about 1 1/2 cups, around 10 minutes.
6. Add shrimp and stir until hot.
7. Meanwhile cook pasta in water until done-around 8 minutes.
8. Drain well.
9. Add to cooked sauce and toss lightly.
10. Offer shaved cheese and basil at the table.
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