Recipe - Pasta With Shrimp In Tomato Cream

2 tablespoon Oil from dried tomatoes
1 Clove garlic minced or
Pressed
1 pound Large shrimp shelled and
Deveined
One fourth cup Green onion thinly
Sliced
1 One half tablespoon Fresh basil chopped or 1
Teaspoo
1/3 cup Sundried tomatoes,
Oilpacked drain, cut in
Sliver
One fourth teaspoon White pepper ground
1 cup Chicken broth
Three fourths cup Dry vermouth
1 cup Whipping cream
10 ounce Linguini dry
Water
Freshly grated parmesan
Cheese

In a 10 to 12inch frying pan over mediumhigh heat, combine oil and
garlic. When hot, add shrimp and cook, stirring often, until opaque in
center (cut to test), about 6 minutes. Lift out and set aside. To the pan,
add onion, basil, tomatoes, pepper, broth, vermouth, and cream. Boil on
high heat, uncovered, until reduced to about 1 One half cups, about 10 minutes.
Add shrimp and stir until hot. Meanwhile, in a 4 to 5quart pan, cook
pasta in 3 quarts boiling water until just tender to bite, about 8 minutes;
drain well. Add cooked pasta to sauce and lift with 2 forks to blend and
serve. Offer cheese individually. Serves 4.

Recipe By : Sunset Magazine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini