Instructions: 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.

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