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PASTA WITH SHRIMP & TOMATO CREAM SAUCE




List of Ingredients



• 1/3 CUP SUN DRIED TOMATOES, PACKED IN OIL
  
• 1 GARLIC CLOVE, MINCED
  
• 1 POUND SHRIMP, PEELED AND DEVEINED
  
• 1/4 CUP THINLY CHOPPED GREEN ONIONS
  
• 1 1/4 TABLESPOON CHOPPED FRESH BASIL OR 1 TEASPOON DRIED
  
• 1/4 TEASPOON WHITE PEPPER
  
• 1 CUP CHICKEN BROTH
  
• 3/4 CUP DRIED VERMOUTH
  
• 1 CUP HEAVY CREAM
  
• 10 OUNCES LINGUINE, COOKED
  
• GRATED PARMESAN CHEESE
  






Instructions



1. DRAIN TOMATOES, RESERVING 2 TABLESPOONS OIL. POUR OIL INTO SKILLET, SLIVER TOMATOES AND SET ASIDE.
   
   
2. HEAT OIL OVER MEDIUM HEAT, ADD GARLIC AND SHRIMP AND COOK STIRRING OFTEN UNTIL SHRIMPS ARE PINK, REMOVE SHRIMP AND KEEP WARM. ADD TOMATOES, ONIONS, BASIL, WHITE PEPPER, BROTH, VERMOUTH AND CREAM TO SKILLET.
   
   
3. 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 JUST UNTIL HEATED THROUGH. SPOON MIXTURE OVER COOKED PASTA.
   
   






Final Comments


ENJOY!