Ingredients:
1/3 cup sun-dried tomatoes packed in oil
1 clove garlic, minced
1 lb medium-large raw shrimp, shelled and deveined
1/4 cup thinly sliced green onions, 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 sprigs
grated parmesan cheese
Directions:
Drain tomatoes, reserving 2 T.
of the oil.
Sliver tomatoes and set aside.
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.
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).
Return shrimp to pan and stir just until heated through.
Meanwhile, in a 4-5 quart pan, cook linguine according to package directions.
Drain pasta well, then divide among 4 dinner plates and top with sauce.
Garnish with basil sprigs and pass cheese around to add to taste.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.