Linguine Ai Gamberi(Easy Sauce While Pasta Cooks)

• 1 lb. linguine
• 3 Tbsp. extra virgin olive oil
• 3 cloves garlic, diced
• 2 Tbsp. chopped Italian parsley
• 8 to 10 fresh or canned plum tomatoes, chopped
• freshly ground pepper
• 2 Tbsp. unsalted butter
• 2 Tbsp. dry vermouth
• 1 lb. (23 count) fresh shrimp
• 1 small onion, chopped

1. Saute the chopped onion in a pan until clear; add butter and 1/2 olive oil first.
2. When simmers, add the dry vermouth.
3. Add shrimp (cleaned and deveined).
4. In a deep serving bowl, add the tomatoes, parsley and garlic.
5. Remove the shrimp from the saute. Add the cooked (al dente) pasta to the serving bowl; toss, then arrange the shrimp and garnish.
6. Never use grated cheese with any seafood dish, it is not only uncouth, but will insult the chef. Serve hot immediately.
7. Guests will rave!
8. "No cheese with seafood".

linguine, extra virgin olive oil, garlic, italian parsley, tomatoes, freshly ground pepper, unsalted butter, fresh shrimp, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170564 (may not work)