Pasta With Shrimp In Tomato Cream

• 1 cup dried tomatoes packed in oil, drained, reserve
• 1 garlic minced or pressed
• 1 pound shrimp large, 31-35/lb, shelled, deveined
• 1/4 cup sliced green onions thinly, including tops
• 1 1/2 tablespoons fresh basil
• 1 teaspoon dried basil
• 1 1/2 tablespoons fresh basil
• 1/4 teaspoon white pepper
• 1 cup chicken broth
• 3/4 cup dry vermouth
• 1 cup whipping cream
• 10 ounces linguine
• grated Parmesan cheese
• fresh basil sprigs

1. Add 2 Tbs oil from tomatoes, heat in wide frying pan over medium-high heat. Add garlic and shrimp when oil is hot. Cook, while stirring, until shrimp are opaque when cut (about 6 min). Remove from pan. Add onions, chopped basil, tomatoes, pepper, broth vermouth and cream to pan. Boil over high hear, stirring occasionally until reduced to about 1 1/2 cups (about 10 min). Return shrimp to pan and stir until just heated through.
2. Meanwhile cook linguine in 3 qts boiling water until just al dente
3. (about 8 min for dried linguine). Drain, arrange on 4 plates and spoon sauce over. Garnish with basil, cheese to taste.

tomatoes, garlic, shrimp, green onions, fresh basil, basil, fresh basil, white pepper, chicken broth, whipping cream, linguine, parmesan cheese, fresh basil sprigs

Taken from www.yummly.com/recipe/Pasta-With-Shrimp-In-Tomato-Cream-1666936 (may not work)