| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Pasta, Seafood | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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