Pasta with Shrimp in Tomato Cream

Instructions

1. 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. 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. 3

   Return shrimp to pan and stir until just heated through.

4. 4

   Meanwhile, cook linguine in boiling salted water until al dente, about 8 minutes for dried linguine. Drain.

5. 5

   Arrange linguine on plates and spoon sauce and shrimp over top. Garnish with Parmesan cheese and fresh basil. Serve immediately.