Community Pick
Pasta with Shrimp in Tomato Cream
"My sister Sydney's recipe, this is lovely and elegant."
photo by boys4christine
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 teaspoons oil (from sun dried tomatoes packed in oil)
- 1 clove garlic, minced
- 1 lb medium shrimp, shelled and deveined
- 1⁄4 cup thinly sliced green onion
- 1⁄3 cup sun-dried tomato, packed in oil and cut into slivers
- 1⁄2 teaspoon white pepper
- 1 cup chicken broth
- 3⁄4 cup dry vermouth
- 1 cup whipping cream
- 10 ounces bow tie pasta
- water
- shaved parmesan cheese
- fresh, minced basil
directions
- In a 12 inch frying pan over medium high heat combine oil and garlic.
- When hot (sizzle) add shrimp and cook, stirring constantly until opaque in center-no more than 6 minutes.
- Lift out shrimp and set aside.
- Add to pan onion, tomatoes, pepper, broth, booze, and cream.
- Boil on high heat, uncovered, until reduced to about 1 1/2 cups, around 10 minutes.
- Add shrimp and stir until hot.
- Meanwhile cook pasta in water until done-around 8 minutes.
- Drain well.
- Add to cooked sauce and toss lightly.
- Offer shaved cheese and basil at the table.
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Reviews
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Delicious. A quick, simple and elegant dish. I used linguine instead of the bow-tie. Use fresh basil if you can, it adds so much more flavor. -
This was SO delicious.. I couldn't get a hold of any vermouth, so i made it without it, and it was still really good. Thanx so much for posting this recipe!! -
Great flavours in this pasta dish, I used prawn meat in place of the shrimps. Its quick to make and easy too, will make this again. -
Yummy. I made it exactly per the recipe, except I doubled everything, using fat-free half& half in lieu of 1 cup of the whipping cream. Also, I added minced basil at the end rather than serving as a garnish. It was a hit with kids and hubby alike. -
I've tried about 50 recipes from this site...all 4 1/2 to 5 stars and only rated one other. (Hate to give a bad review when it could be our taste buds) This is only the second 'keeper' I have found. Made it the first time exactly as written and it was wonderful. Tonight I thought I had all of the ingredients but was missing vermouth. Swapped it out for dry sherry and added mushrooms, slivers of red pepper (sweet) and a few pieces of cut up asparagus that was languishung in the fridge, Equally great. Thanks for sharing such a tasty, easy & adaptable dish. It's a KEEPER :)
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Tweaks
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Had no scallions so I sauteed the garlic with shallots. Also, did not have time to prepare ahead the sun dried tomatoes in oil so I just softened them in water and then added a couple tablespoons of tomato paste to the cream . I also has leftover chicken that I had smoked and added that. Sprinkle finished dish with a dash of dry, crushed red pepper and happy eating!!
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This is delicious! Reminds me of something I get at Johnny Carinos! You could use chicken in place of shrimp too. Mushrooms would be a great addition. Also, I used white cooking wine in place of vermouth. -
Wonderful dish. Served it to the family and everyone requested that I make it again. Did not have any vermouth so used cooking wine instead. It was still very nice. This would be a good dish for company. I doubled the recipe and froze the leftovers, they turned out great too!<br/>I look forward to tyring it with the vermouth next time.
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We made this with chicken instead of shrimp just because it is what we had on hand. I substituted wine for the dry verm... very good flavor! Even my hard to please son commented, "This is very good." I was a little disappointed in the sauce. I've always been taught not to boil milk products... the sauce was a little grainy. Good flavor but the consistency was missing the thickness. Overall- very good. Any input about boiling the milk? -
I used dry Marsala wine in place of the vermouth and it was great!
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois
