This is a print preview of "Shrimp Pasta with Sun dried tomatoes" recipe.

Shrimp Pasta with Sun dried tomatoes Recipe
by Tom Shoppel

Shrimp Pasta with Sun dried tomatoes

Great winter-time shrimp pasta dish with sun dried tomato and cream sauce (serves 4-6)

Rating: 4.5/5
Avg. 4.5/5 4 votes
Prep time: Italy Italian
Cook time: Servings: 4

Goes Well With: garlic sourdough

Wine and Drink Pairings: Cab, Shiraz

Ingredients

  • 2 tbsp olive oil
  • 1 lb large shrimp, peeled & deveined
  • ¼ tsp white pepper
  • ¼ cup green onion, chopped
  • 2 medium cloves garlic, minced
  • 1 cup heavy cream
  • ¾ cup chicken stock
  • ½ cup vermouth
  • 1/3 cup sun-dried tomatoes, slivered
  • 1 tbsp tomato pasted
  • 1 tsp dried basil
  • 12 ounces linguine or spaghetti
  • 1 cup feta cheese, crumbled
  • ¼ cup fresh parsley, chopped

Directions

  1. Heat oil in large skillet over medium-high heat. Sprinkle shrimp with white pepper. Saute shrimp, green onion and garlic 2 minutes. Transfer to a separate dish, cover with foil and set aside. Reduce heat to medium. To the same pan, add cream, chicken stock, vermouth, sun-dried tomatoes, tomato paste and basil. Cook at a rolling boil until reduced and thickened, 5 to 7 minutes. Return shrimp mixture to pan. Cook 2 to 3 minutes to heat through.
  2. Meanwhile cook pasta according to package directions. Drain well. Transfer pasta to a large serving dish. Add sauce, feta cheese and parsley. Toss well and serve immediately.