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2 tablespoons oil from dried tomatoes packed in oil
1 clove garlic, minced or pressed
1 pound large (31-35 per pound) shrimp, shelled and deveined
1/4 cup thinly sliced green onion
1 1/2 tablespoons chopped fresh basil or 1 teaspoon dried basil
1/3 cup dried tomatoes packed in oil, drained and cut into slivers
1/4 teaspoon ground white pepper
1 cup regular-strength chicken broth
3/4 cup dry vermouth
1 cup whipping cream
10 ounces dry linguini
Water
Freshly grated parmesan cheese
In a 10- to 12-inch frying pan over medium-high 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 1/2 cups, about 10 minutes. Add shrimp and stir until hot.
Meanwhile, in a 4- to 5-quart 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. In a 10- to 12-inch frying pan over medium-high 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 1/2 cups, about 10 minutes. Add shrimp and stir until hot.
Meanwhile, in a 4- to 5-quart 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.
1 clove garlic, minced or pressed
1 pound large (31-35 per pound) shrimp, shelled and deveined
1/4 cup thinly sliced green onion
1 1/2 tablespoons chopped fresh basil or 1 teaspoon dried basil
1/3 cup dried tomatoes packed in oil, drained and cut into slivers
1/4 teaspoon ground white pepper
1 cup regular-strength chicken broth
3/4 cup dry vermouth
1 cup whipping cream
10 ounces dry linguini
Water
Freshly grated parmesan cheese
In a 10- to 12-inch frying pan over medium-high 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 1/2 cups, about 10 minutes. Add shrimp and stir until hot.
Meanwhile, in a 4- to 5-quart 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. In a 10- to 12-inch frying pan over medium-high 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 1/2 cups, about 10 minutes. Add shrimp and stir until hot.
Meanwhile, in a 4- to 5-quart 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.
