Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Oil -- from dried tomatoes
1 Clove garlic -- minced or
Pressed
1 lb Large shrimp -- shelled and
Deveined
1/4 c Green onion -- thinly
Sliced
1 1/2 tb Fresh basil -- chopped or 1
Teaspoo
1/3 c Sun-dried tomatoes,
Oil-packed -- drain, cut in
Sliver
1/4 ts White pepper -- ground
1 c Chicken broth
3/4 c Dry vermouth
1 c Whipping cream
10 oz Linguini -- dry
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. Serves 4.

Recipe By : Sunset Magazine

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