Pasta with shrimp in tomato cream

Submitted by Hey Jude

"This dish looks as good as it sounds. I serve this with a green salad and crusty rolls. Great for a small dinner party."

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 4

ingredients

• 78.78 ml sun-dried tomato packed in oil
• 1 clove garlic, minced
• 453.59 g medium-large raw shrimp, shelled and deveined
• 59.14 ml thinly sliced green onion, including tops
• 22.18 ml chopped fresh basil leaves
• 1.23 ml white pepper
• 236.59 ml chicken broth
• 177.44 ml dry vermouth
• 236.59 ml whipping cream
• 283.49 g dry linguine
• fresh basil sprig
• grated parmesan cheese

directions

1. Drain tomatoes, reserving 2 T.
2. of the oil.
3. Sliver tomatoes and set aside.
4. Heat oil from tomatoes in a wide frying pan over medium-high heat; add garlic and shrimp, cook, stirring often, until shrimp are opaque throughout, about 5 minutes, lift out and set aside.
5. Add tomatoes, onions, chopped basil, pepper, broth, vermouth and cream to pan; bring to a boil over high heat, boil, stirring occasionally, until reduced to about 1 1/2 cups (about 10 minutes).
6. Return shrimp to pan and stir just until heated through.
7. Meanwhile, in a 4-5 quart pan, cook linguine according to package directions.
8. Drain pasta well, then divide among 4 dinner plates and top with sauce.
9. Garnish with basil sprigs and pass cheese around to add to taste.

Reviews

[evelynathens]

I'm trying to think of a good adjective for this dish...ah yes, superb! This really did have it all, awesome taste, ease of preparation, lovely presentation. I would not hesitate to make this for company of for an extra-special dinner with the loved one. A keeper!

 

[mersaydees]

This is a great recipe which I've been making for years. It's from Sunset Quick Cuisine cookbook. The only difference between this and the original recipe is that the original calls for 1 pound of large shrimp (31 to 35 per lb.).

 

[AMorrissey36]

i LOVE this recipe!! it is such a gourmet meal but it is so easy to make. The sauce has such a wonderful flavor and a beautiful color from the dried tomatoes- I had my doubts about this whole 'vermouth' thing but now i'm looking for more ways to use it!! My husband always wants me to make "more sauce" no matter how much I make. I have added chicken with it before to save cost of buying more shrimp and that worked out fine. It is truly a unique and delicious meal worth adding to your dinner menu. Thank you so much Hey Jude- i'm so glad I stumbled across this one, I've made it a million times before i just thought to comment on it:}

 

[Lesley Morton]

Great and easy! I followed the recipe, intending to double the shrimp and just "increase" the rest to serve 6 ladies. Near the end, the sauce looked a little thin, so I added some grated parmesan and melted it into the sauce to thicken. It was just perfect. Using 2 lbs shrimp and 16 oz pasta made ample for my group! Highly recommended - served with green salad and ciabatta bread. Yum!