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Yield:
4
Ingredients:
Instructions:
Instructions: Preparation Time: About 15 minutes
Cooking Time: About 20 minutes Heat 1 teaspoon of the reserved oil from tomatoes in a wide nonstick frying pan over medium-high heat. Add garlic and shrimp. Cook, stirring often, just until shrimp are opaque in center; cut to test (about 6 minutes). Lift out and set aside, reserving any juices in pan. Bring 12 cups (2.8 liters) water to a boil in a 5- to 6-quart (5- to 6-liter) pan over medium-high heat. Stir in pasta and cook just until tender to bite (8 to 10 minutes); or cook according to package directions. Meanwhile, combine cream, onions, basil, tomatoes, and white pepper with juices in frying pan. Bring to a boil over medium-high heat and cook, stirring, for 1 minute. Stir cornstarch mixture and add to pan. Return mixture to a boil and cook, stirring, just until slightly thickened. Remove from heat; stir in vermouth and shrimp. Drain pasta well and arrange on individual plates. Top with shrimp mixture. Offer cheese and salt to add to taste. Description: "Cook shrimp in a creamy sauce of sun-dried tomatoes and serve on hot linguine for a showy main course." NOTES : Email this Recipe:
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