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    Shrimp in Tomato Cream


    Source of Recipe


    Internet

    List of Ingredients




    1/3 cup sun-dried tomatoes packed in olive oil
    2 large garlic cloves, finely minced
    1 pound large raw shrimp, shelled and deveined
    1/4 cup thinly sliced green onions
    2 tablespoons chopped fresh basil or 1 teaspoon dry basil
    1 cup chicken broth
    3/4 cup dry vermouth
    1 cup whipping cream
    Salt and freshly ground pepper to taste
    10 ounces uncooked linguine
    Freshly grated Parmesan cheese

    Recipe



    Drain tomatoes, reserving 2 tablespoons of the oil. Pour oil into a large, wide skillet. Sliver tomatoes and set aside. Heat oil over medium-high heat. Add garlic and shrimp. cook, stirring often, until shrimp are just opaque in center; about 4 to 5 minutes. Remove and set aside.

    Add tomatoes, onions, chopped basil, broth, vermouth, and cream to skillet. Bring to a boil over high heat; boil, stirring occasionally, until reduced to about 1-1/2 cups. Meanwhile, in a large pan, cook pasta in about 3 quarts of boiling salted water until al dente, about 8 to 10 minutes or according to package directions.

    Return cooked shrimp to sauce, season with salt and pepper; stir just until heated through.
    Ladle sauce over hot, cooked pasta. Sprinkle individual servings with the Parmesan cheese, as desired.

    Makes 4 servings.

 

 

 


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