| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Seafood, Pasta, Shrimp |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chicken broth |
| 1 |
md |
Onion — sliced |
| 2 |
md |
Garlic cloves — crushed |
| 1/2 |
c |
Vodka |
| 1 |
lg |
Ripe tomato or 3 plum |
|
|
Tomatoes — cut into 1" |
|
|
Pieces |
| 1/2 |
c |
Clam juice |
| 8 |
lg |
Shrimp — shelled and |
|
|
Deveined |
| 2 |
tb |
Heavy cream |
| 1/2 |
bn |
Fresh basil — washed and |
|
|
Torn into |
|
sm |
Pieces |
|
|
Salt — to taste |
|
|
Ground pepper — to taste |
| 6 |
oz |
Fresh linguine |
| 2 |
tb |
Freshly grated Parmesan |
|
|
Cheese |
INSTRUCTIONS
1. Place a pot of 4-5 quarts of water on to boil. Heat chicken broth in a
non-stick frying pan. Saute onions in stock until transparent, about 10
minutes. Add garlic and sauteanother minute. Add vodka, raise heat and
reduce by half, about 2 minutes. Add tomato and clam juice. Cover and
cook gently without boiling, 2 minutes. Cut shrimp into 1" pieces and add.
2. Cook, covered 3 more minutes. Add cream, stir and salt and pepper to
taste. Spoon into large serving bowl and add basil. Place linguine in
boiling water and boil 2 minutes.Strain and toss with sauce. Sprinkle with
Parmesan.
Posted to EAT-L Digest - 17 Jun
Date: Tue, 18 Jun 1996 08:24:26 -0400
From: Betsy Burtis <BuddoB@AOL.COM>
A Message from our Provider:
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