Recipe for Creamy Shrimp with Linguine 
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Yield:
4
Ingredients:
Amount Ingredient
3 tbl dried tomatoes packed in oil drained (reserve
oil) and chopped
1 x clove garlic minced or pressed
1 lb large shrimp deveined (455 g) shelled and (31 to 35 per lb.)
10 oz dried linguine (285 g)
2/3 cup light cream (160 ml)
1/4 cup thinly sliced green onions (25 g)
2 tbl chopped fresh basil or 1 teaspoon dried basil
1/8 tsp ground white pepper
2 tsp cornstarch mixed with
3/4 cup skim milk (180ml)
3 tbl dry vermouth (or to taste)
Freshly grated Parmesan cheese
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 :

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