Pasta with Shrimp in Tomato Cream

Pasta with Shrimp in Tomato Cream

  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Servings: 4

    • About This Recipe

    “My sister Sydney’s recipe, this is lovely and elegant.”

    Ingredients

  • 2teaspoonsoil( from sun dried tomatoes packed in oil)
  • 1clovegarlic, minced
  • 1lbmedium shrimp, shelled and deveined
  • 1/4 cupthinly sliced green onion
  • 1/3 cupsun-dried tomato, packed in oil and cut into slivers
  • 1/2 teaspoonwhite pepper
  • 1cupchicken broth
  • 3/4 cupdry vermouth
  • 1cupwhipping cream
  • 10ouncesbow 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.

    • Reviews

  • “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.”

  • “I made this for a nice Sunday dinner and was not disapointed, very good. Heck the kids even like it!! Thanks Di for another good recipe.”

  • “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 :)”

  • “I did it without the vermuth and added spinach.Delicious!”

  • “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!
    I look forward to tyring it with the vermouth next time.”

  • “Tasty recipe.I added two teaspoons of cornstarch to the sauce since it didn’t seem to thicken for me the way I wanted.Otherwise followed the recipe exactly. The Fam ate it all but were not wild about the color of the sauce but tasted great. Thanks for posting.”

  • “Just excellent! Leftovers were even better once the flavor sunk in.”

  • “Made this for my bf and he loved it.Its easy to make scaled it down to 2 persons and made everything as written.Thanks for posting the recipe will make again.”

  • “Great recipe! I used 1 cup of light whipping cream.When I combined everything I think my pasta sucked up all the sauce!!It was good, but I wish I had more sauce for everything.I love the basil in this! FRESH”

  • “I used white wine and didn’t have any green onions.I let it boil down for a while, but probably should have thickened it with something.The basil was great.”

  • “This was so tasty it was like bringing a five star restaurant into my kitchen. Delicious,! To me it has a “grown up” taste, but my kids devoured it up. The only thing that I did differently was I served it on a bed of spaghetti. Will definatley fix again.”

  • “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?”

  • “This was out the world good!!YUM! We enjoyed this so much. My DH could not get over how tasty it was.I had gotten some really nice shrimp, which always helps, I didn’t have any vermouth but Marsala and it worked just fine. Next time I will use the vermouth.When I served it we ran outside and gathered some fresh basil and then added the fresh parm….ummm…it was a beautiful dish. It is so good…thanks for the great recipe.”

  • “This was heavenly. I usedfresh instead of sun-dried tomato, penne, chili flakes and a little extra garlic. I also only had half and half on hand, so it took a little longer. This will definitely get made again, and it helps make use of the giant bottle of Vermouth that lives in the back of the cabinet. Thank you!”

  • “Delicious! Made as directed except I grilled the shrimp and placed on top of the pasta. We loved this dish!”

  • “so yummy!!Ran 5 miles just so I could eat this fantastic pasta and I plan to use this recipe again and again!”

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