1/3 cup dried tomatoes packed in oil, drained, reserve oil and slivered
1 clove garlic, minced or pressed
1 lb large (31-35 lb)shrimp, shelled, deveined
1/4 cup thinly sliced green onions, including tops
1 1/2 Tbs chopped, fresh basil, or 1 tsp dried basil
1/4 tsp white pepper
1 cup chicken broth
3/4 cup dry vermouth
1 cup whipping cream
10 oz linguine (could substitute angel hair)
Garnish: grated parmesan cheese and/or fresh basil sprigs
1. 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 minutes). Remove from pan. 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 pan and stir until just heated through.
2, Meanwhile, cook linguine/angel hair in 3 Qts boiling water until just al dente (about 8 minutes for dired linguine). Drain, arrange on 4 plates and spoon sauce over. Garnish with basil, cheese to taste.