Recipe Archives->Pasta->Shrimp Tomato

 
PASTA WITH SHRIMP IN TOMATO SAUCE
 
1/3 cup dried tomatoes packed in oil, drained, reserve oil and slivered
1 clove garlic, minced or pressed
1 lb large (31-35 lb)shrimp, shelled, deveined
1/4 cup thinly sliced green onions, including tops
1 1/2 Tbs chopped, fresh basil, or 1 tsp dried basil
1/4 tsp white pepper
1 cup chicken broth
3/4 cup dry vermouth
1 cup whipping cream
10 oz linguine (could substitute angel hair)
garnish:  grated parmesan cheese and/or fresh basil sprigs

Add 2 Tbs oil from tomatoes, heat in wide frying pan over medium-high
heat.  Add garlic and shrimp when oil is hot.  Cook, while stirring,
until shrimp are opaque when cut (about 6 minutes).  Remove from
pan.  Add onions, chopped basil, tomatoes, pepper, broth, vermouth
and cream to pan.  Boil over high heat, stirring occasionally until
reduced to about 1 1/2 cups (about 10 minutes).  Return shrimp to
pan and stir until just heated through.

Meanwhile, cook linguine/angel hair in 3 Qts boiling water until
just al dente (about 8 minutes for dired linguine).  Drain, arrange
on 4 plates and spoon sauce over.  Garnish with basil, cheese to
taste.

Printable version: shrimp-tomato.txt.