4 servings

2 lbs Large Shrimp, peeled and deveined
1/3 cup Dried tomatoes; packed in oil, drained, and slivered (reserve oil).
1 Clove garlic, minced
1/4 cup Thinly sliced green onions, including tops
1 1/2 Tbs Chopped fresh basil, or 1 tsp dried basil
1/4 tsp White pepper
1 cup Chicken broth
3/4 cup Dry Vermouth
1 cup Whipping cream
10 oz Linguine
Grated Parmesan cheese and fresh basil sprigs

1. Add 2 Tbs oil from tomatoes and heat in large frying pan over medium-high heat.

2. Add garlic and Shrimp when oil is hot. Cook, while stirring, until Shrimp are opaque (about 5 minutes).

3. Remove Shrimp from the pan. Add onions, chopped basil, tomatoes, pepper, chicken broth, vermouth, and cream to pan.

4. Boil over high, stirring occasionally until reduced to about 1 1/2 cups (about 10 minutes).

5. Return Shrimp to pan and stir until just heated through.

6. Cook linguine in 3 qts boiling water until just al dente (about 8 minutes for dried linguine).

7. Drain, arrange on 4 plates, and spoon sauce over. Garnish with basil and Parmesan cheese to taste.