Pasta with Shrimp in Tomato Cream

My sister Sydney's recipe, this is lovely and elegant.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  teaspoons  oil (from sun dried tomatoes packed in oil)
• 1  clove garlic, minced
• 1  lb medium shrimp, shelled and deveined
• 1⁄4 cup  thinly sliced green onion
• 1⁄3 cup sun-dried tomato, packed in oil and cut into slivers
• 1⁄2 teaspoon white pepper
• 1  cup chicken broth
• 3⁄4 cup dry vermouth
• 1  cup  whipping cream
• 10  ounces bow tie pasta
•  water
•  shaved parmesan cheese
•  fresh, minced basil

Directions

1. In a 12 inch frying pan over medium high heat combine oil and garlic.
2. When hot (sizzle) add shrimp and cook, stirring constantly until opaque in center-no more than 6 minutes.
3. Lift out shrimp and set aside.
4. Add to pan onion, tomatoes, pepper, broth, booze, and cream.
5. Boil on high heat, uncovered, until reduced to about 1 1/2 cups, around 10 minutes.
6. Add shrimp and stir until hot.
7. Meanwhile cook pasta in water until done-around 8 minutes.
8. Drain well.
9. Add to cooked sauce and toss lightly.
10. Offer shaved cheese and basil at the table.