Shelly's Recipe

SHRIMP AND PASTA WITH TOMATO CREAM SAUCE

Category: Pasta - Seafood

2 pounds fresh or frozen medium shrimp, peeled and deveined
2/3 cup sun-dried tomatoes, packed in oil
4 cloves garlic, minced
2 cups heavy cream and chicken broth
1 1/2 cups dry vermouth
1/4 cup chopped fresh basil (or 4 tsp dried)
2 tbsp snipped fresh chives
1 1/2 tsp salt
1 tsp grated lemon peel
1/2 tsp coarse ground pepper
20 oz linguine, fettuccine, or spaghetti
Freshly grated Parmesan cheese

Thaw shrimp if frozen. Drain tomatoes, reserving 6 tbsp oil. Sliver tomatoes and set aside.

In a saucepan, heat reserved oil over medium high heat. Add garlic and shrimp. Cook for 2 to 4 minutes or until shrimp turn pink. Lift out with a slotted spoon and set aside. Add cream, broth, vermouth, basil, chives, salt, lemon peel, pepper and tomatoes to saucepan. Bring to a boil over high heat. Boil stirring occasionally for 15 minutes or until reduced to about 3 cups. Return shrimp to saucepan and heat through.

Meanwhile cook pasta according to the pkg directions. Drain well and toss pasta with sauce. Pass Parmesan cheese separately.