Servings: 4 people
Ingredients:
2 Tbsp oil from dried tomatoes packed in oil 1 clove garlic, minced or pressed 1 lb large (31-35 per pound) shrimp, shelled and deveined 1/4 cup green onion, thinly sliced 1/2 tablespoons chopped fresh basil or 1 teaspoon dried basil 1/3 cup dried tomatoes packed in oil, drained and cut into slivers 1/4 tsp ground white pepper 1 cup regular-strength chicken broth 3/4 cup dry vermouth 1 cup whipping cream 10 oz dry linguini water freshly grated parmesan cheese
In a 10- to 12-inch frying pan over medium-high heat, combine oil and garlic. When hot, add shrimp and cook, stirring often, until opaque in center (cut to test), about 6 minutes. Lift out and set aside. To the pan, add onion, basil, tomatoes, pepper, broth, vermouth, and cream. Boil on high heat,uncovered, until reduced to about 1 1/2 cups, about 10 minutes. Add shrimp and stir until hot.
Meanwhile, in a 4- to 5-quart pan, cook pasta in 3 quarts boiling wateruntil just tender to bite, about 8 minutes; drain well. Add cooked pasta to sauce and lift with 2 forks to blend and serve. Offer cheese individually.
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