1/3-cup sun dried tomatoes, packed in oil
1 clove garlic, minced
1 pound shrimp, peeled and de-veined
1/4 cup thinly chopped green onions
1 1/4 tbsp. chopped fresh basil or 1 tsp. dried
1/4 tsp. white pepper
1 cup chicken broth
3/4 cup dries vermouth
1 cup heavy cream
10 ounces dry linguine, cooked
Grated Parmesan cheese
| | | Drain tomatoes, reserving 2-tbsp. oil. Pour oil into skillet, sliver tomatoes and set aside. Heat oil over medium heat. - Add garlic and shrimp. Cook, stirring often until shrimp are pink; remove shrimp and keep warm. Add tomatoes, onions, basil, white pepper broth, vermouth and cream to skillet. Bring to a boil over high heat. Boil, stirring occasionally until reduced to about 1 1/2 cups total. Return shrimp to sauce and stir until heated through. Spoon mixture over cooked pasta. |
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