Recipe: Shrimp and Pasta with Tomato Cream Sauce

Shrimp and Pasta with Tomato Cream Sauce

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
2 cups chicken broth
1 1/2 cups dry vermouth
1/4 cup chopped fresh basil (or 4 teaspoons dried)
2 tablespoons snipped fresh chives
1 1/2 teaspoons salt
1 teaspoon grated lemon peel
1/2 teaspoon coarse ground pepper
20 ounces linguine, fettuccine, or spaghetti
Freshly grated Parmesan cheese

Thaw shrimp if frozen. Drain tomatoes, reserving 6 tablespoons 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 package directions. Drain well and toss pasta with sauce. Pass Parmesan cheese separately.