Linguini with Shrimp and Sun-Dried Tomatoes

1/4 cup olive oil
1 1/2 pounds large raw shrimp, shelled, deveined*
3 green onions, chopped
1 or 2 garlic cloves, minced
1/2 cup each: thinly sliced sun-dried tomatoes, dry white wine
1 cup whipping cream
1 package (6 ounces) frozen snow pea pods, thawed, patted dry**
1 tablespoon dried basil
1/2 pound linguini noodles
Salt, freshly ground pepper to taste

Start a pot of boiling water for the pasta.

Heat olive oil in large skillet over medium-high heat. Add shrimp; saute until just pink, 3 to 4 minutes. Remove with slotted spoon to large serving bowl.

Add green onions, garlic and tomatoes to oil. Saute until onions are tender, about 3 minutes. Add wine; cook for 3 more minutes. Add cream, peas and basil. Cook over medium heat, until slightly thickened, about 3 more minutes. Add shrimp to cream mixture. Add salt and pepper to taste. Heat through.

Meanwhile, cook pasta in boiling water until al dente, about 5 minutes. Drain. Put in serving bowl. Add shrimp mixture. Toss well.

NOTE:

*Two boneless chicken breasts or 1 pound fresh scallops can be substituted for shrimp.

**Broccoli can replace snow pea pods.

Makes 4 servings
rec.food.recipes/Rebecca Radnor/1994