Creamy shrimp with linguine
Cook shrimp in a creamy sauce of sun-dried tomatoes and serve on hot linguine for a showy main course
Ingredientes
- 3 tablespoons dried tomatoes packed in oil drained (reserve oil) and chopped
- 1 clove garlic minced or pressed
- 1 pound 455 g large shrimp (31 to 35 per lb.), shelled and deveined
- 10 ounces 285 g dried linguine
- 2/3 cup 160 ml light cream
- 1/4 cup 25 g thinly sliced green onions
- 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
- 1/8 teaspoon ground white pepper
- 2 teaspoons cornstarch mixed whit 3/4 cup 180 ml nonfat milk
- 3 tablespoons dry vermout or to taste
- Freshly grated Parmesan cheese
- Salt
Elaboración paso a paso
- Heat 1 teaspoon of the reserved oil from tomatoes in a wide nonsthick frying pan over medium-hig head. Add garlic and shrimp. Cook, stirring often, just untiel 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) wate rto a boil in a 5-to 6 quart (5- to 6 liter) pan over medium-hig 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 juice 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. Makes 4 servings