Pasta With Shrimp In Tomato Cream Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Oil, from dried tomatoes
1 Clove: garlic, minced or
Pressed,
1 lbs: Large shrimp, shelled and
Deveined,
1/4 cup: Green onion, thinly
Sliced,
1 1/2 tbsp: Fresh basil, chopped or 1
Teaspoo,
1/3 cup: Sun-dried tomatoes,
Oil-packed, drain, cut in
Sliver,
1/4 tsp: White pepper, ground
1 cup: Chicken broth,
3/4 cup: Dry vermouth,
1 cup: Whipping cream,
10 ounce: Linguini, dry
Water,
Freshly grated parmesan,
Cheese,
Directions:
In a 10- to 12-inch frying pan over medium-high heat, combine oil and
garlic. When hot, add shrimp and cook, stirring often, until opaque in
center (cut to test), about 6 minutes. Lift out and set aside. To the
pan, add onion, basil, tomatoes, pepper, broth, vermouth, and cream.
Boil on high heat, uncovered, until reduced to about 1 1/2 cups,
about 10 minutes. Add shrimp and stir until hot. Meanwhile, in a 4-
to 5-quart pan, cook pasta in 3 quarts boiling water until just
tender to bite, about 8 minutes; drain well. Add cooked pasta to
sauce and lift with 2 forks to blend and serve. Offer cheese
individually. Serves 4.
Recipe By : Sunset Magazine
Source from luhu.jp
garlic. When hot, add shrimp and cook, stirring often, until opaque in
center (cut to test), about 6 minutes. Lift out and set aside. To the
pan, add onion, basil, tomatoes, pepper, broth, vermouth, and cream.
Boil on high heat, uncovered, until reduced to about 1 1/2 cups,
about 10 minutes. Add shrimp and stir until hot. Meanwhile, in a 4-
to 5-quart pan, cook pasta in 3 quarts boiling water until just
tender to bite, about 8 minutes; drain well. Add cooked pasta to
sauce and lift with 2 forks to blend and serve. Offer cheese
individually. Serves 4.
Recipe By : Sunset Magazine
Source from luhu.jp