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Pasta with shrimp in tomato cream
Artist: _
Categories: Exotic, Pastas & Noodles, Seafood, Shrimp, Tomatoes
Yield: 1
Rating: 0
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Ingredients:
2 tbspOil -- from dried tomatoes
1 Clove garlic -- minced or
Pressed
1 lbsLarge shrimp -- shelled and
Deveined
1/4 cupGreen onion -- thinly
Sliced
1 1/2 tbspFresh basil -- chopped or 1
Teaspoo
1/3 cupSun-dried tomatoes
Oil-packed -- drain, cut in
Sliver
1/4 tspWhite pepper -- ground
1 cupChicken broth
3/4 cupDry vermouth
1 cupWhipping cream
10 ozLinguini -- dry
Water
Freshly grated parmesan
Cheese
Procedures:
1In a 10- to 12-inch frying pan over medium-high heat, combine oil and garlic.
2When hot, add shrimp and cook, stirring often, until opaque in center (cut to test), about 6 minutes.
3Lift out and set aside.
4To the pan, add onion, basil, tomatoes, pepper, broth, vermouth, and cream.
5Boil on high heat, uncovered, until reduced to about 1 ?cups, about 10 minutes.
6Add shrimp and stir until hot.
7Meanwhile, in a 4- to 5-quart pan, cook pasta in 3 quarts boiling water until just tender to bite, about 8 minutes; drain well.
8Add cooked pasta to sauce and lift with 2 forks to blend and serve.
9Offer cheese individually.
10Serves 4
 
 
 
 

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