Shrimp With Fresh Tomatoes and Pasta

A delicious, delicate way to serve shrimp. Perfect for company, yet simple enough to make for the family. Great with crusty bread and an Italian salad.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 2  teaspoons olive oil
• 2  medium  sized garlic cloves, pressed
• 3  ripe tomatoes, diced (you could use tinned in winter)
• 1⁄2 leek, thinly sliced (or substitute a small onion or shallot)
• 1  lb shrimp, shelled (I prefer as fresh as I can get and medium sized)
• 1  cup chicken broth (I often use 'Better Than Bouillon")
• 3⁄4 cup dry vermouth (dry sherry or any other dry, white wine would also work)
• 1⁄4 cup heavy cream
• 1  lb  ronzoni spaghetti (it really is the best for the price!) or 1  lb linguine
• 1  teaspoon parsley
• 1⁄2 teaspoon paprika
•  red chili pepper flakes (I use about 1/2 a teaspoon)
•  salt or   garlic salt
•  fresh ground pepper
•  fresh grated parmesan cheese

Directions

1. Heat oil in a pan to shimmering and add pressed garlic.
2. Quickly stir garlic until soft making sure not to burn.
3. Add shrimp. Stir often and turn until pink. Don't overcook!
4. Remove shrimp from pan with a slotted spoon. Store in a bowl for later.
5. Begin to cook pasta. Keep a good eye on it so you may serve perfectly al dente. I usually set the timer for a couple of minutes less than the recommended cooking time and then check every 30 seconds.
6. Add leek and diced tomato and stir in the pan over medium, medium-high heat for about two minutes.
7. After most of the liquid has evaporated add the chicken broth, vermouth, and cream. Bring to a low boil.
8. Reduce to simmering and add paprika, red chili pepper flakes, parsley and salt and pepper to taste.
9. Let cook for five minutes, reducing the liquid. Add shrimp back to sauce to reheat. Simmer for one to two minutes more.
10. Pour noodles into a large serving bowl and add sauce.
11. Sprinkle extra parsley, garlic salt, fresh ground pepper and grated parmesan on top. Serve and enjoy!