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Categories:
tomatoes garlic shrimp green onions fresh basil basil fresh basil white pepper chicken broth whipping cream linguine Parmesan cheese fresh basil sprigs
Viewed: 28 - Published at: 2 years agoIngredients
- 1 cup dried tomatoes packed in oil, drained, reserve
- 1 garlic minced or pressed
- 1 pound shrimp large, 31-35/lb, shelled, deveined
- 1/4 cup sliced green onions thinly, including tops
- 1 1/2 tablespoons fresh basil
- 1 teaspoon dried basil
- 1 1/2 tablespoons fresh basil
- 1/4 teaspoon white pepper
- 1 cup chicken broth
- 3/4 cup dry vermouth
- 1 cup whipping cream
- 10 ounces linguine
- grated Parmesan cheese
- fresh basil sprigs
Method
- Add 2 Tbs oil from tomatoes, heat in wide frying pan over medium-high heat. Add garlic and shrimp when oil is hot. Cook, while stirring, until shrimp are opaque when cut (about 6 min). Remove from pan. Add onions, chopped basil, tomatoes, pepper, broth vermouth and cream to pan. Boil over high hear, stirring occasionally until reduced to about 1 1/2 cups (about 10 min). Return shrimp to pan and stir until just heated through.
- Meanwhile cook linguine in 3 qts boiling water until just al dente
- (about 8 min for dried linguine). Drain, arrange on 4 plates and spoon sauce over. Garnish with basil, cheese to taste.
