Pasta with Shrimp in Tomato Cream
Italian-AmericanSeafoodIntermediate25 minBy Northstar
Ingredients
Servings
4
- 0.3 cup sun-dried tomatoes packed in oil, drained and slivered (reserve oil)
- 1 clove garlic, minced
- 1 lb large shrimp, shelled and deveined
- 0.3 cup green onions, thinly sliced including tops
- 1 0.5 tbsp fresh basil, chopped (or 1 tsp dried)
- 0.3 tsp white pepper
- 1 cup chicken broth
- 0.8 cup dry vermouth
- 1 cup whipping cream
- 10 oz linguine
- 0.3 cup grated Parmesan cheese, for garnish
Instructions
- 1
Heat 2 tablespoons of the reserved tomato oil in a wide frying pan over medium-high heat. Add garlic and shrimp when oil is hot. Cook, stirring, until shrimp are opaque when cut, about 6 minutes. Remove from pan.
- 2
Add green onions, chopped basil, sun-dried tomatoes, white pepper, chicken broth, vermouth, and cream to the pan. Boil over high heat, stirring occasionally, until reduced to about 1 1/2 cups, about 10 minutes.
- 3
Return shrimp to pan and stir until just heated through.
- 4
Meanwhile, cook linguine in boiling salted water until al dente, about 8 minutes for dried linguine. Drain.
- 5
Arrange linguine on plates and spoon sauce and shrimp over top. Garnish with Parmesan cheese and fresh basil. Serve immediately.
Tags
americanitalian-american