May 30, 2016


Dried tomatoes packed in oil - 1/3 cup
(drained (reserved oil) and slivered)
Garlic clove - 1 (minced or pressed)
Large shrimp - 500 gms (shelled and deveined)
Green onions -1/4 cup (thinly sliced)
Fresh basil leaves - 1 1/2 tbsp
White pepper - 1/4 tsp
Chicken broth -1 cup
Dry vermouth - 3/4 cup
Whipping cream - 1 cup
Linguine - 250 gms
Fresh basil sprigs
Grated parmesan cheese


  • Measure 2 tbsp of the oil from tomatoes ; set tomatoes aside.
  • Heat oil in wide frying pan over medium heat. When oil is hot, add garlic and shrimp.
  • Cook, stirring often, until shrimp are opaque in center when cut (about 6 minutes). ift out and set aside.
  • Add onions, chopped basil, tomatoes, pepper, broth, vermouth, and cream to pan.
  • Boil over high heat, stirring occasionally, until reduced to about 1 1/2 cups (about 10 minutes).
  • Return shrimp to pa and stir just until heated through.
  • Meanwhile, in a square pan, bring 3 quarts water to a boil over high heat.
  • Add linguine; let water return to a boil and cook just until al dente (about 8 minutes). or cook according to package directions.
  • Drain linguine.
  • Arrange o 4 dinner plates and spoon sauce over.
  • Garnish with basil, if desired.
  • Offer cheese to add to taste.

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