- 1/3 cup oil-packed dried tomatoes
- 1 clove garlic, minced or pressed
- 1/4 cup thinly sliced green onions
- 1 1/2 tablespoons chopped fresh basil
- 1/4 teaspoon white pepper
- 1 cup O Organics Chicken Broth
- 3/4 cup dry vermouth
- 3/4 cup Lucerne Ultra Pasteurized Heavy Whipping Cream
- 10 ounces O Organics Linguine
- 12 ounces shelled, deveined cooked shrimp
- Basil sprigs or slivers (optional)
- Safeway SELECT Grated Parmesan Cheese
- Drain tomatoes, reserving 2 tablespoons of the oil. Cut tomatoes into thin slices and set aside.
- Heat the reserved tomato oil in a wide frying pan over medium-high heat. Add garlic and onions; stir to coat with hot oil. Then add chopped basil, slivered tomatoes, pepper, broth, vermouth, and cream to pan. Bring to a boil over high heat. Boil, uncovered, stirring occasionally, until reduced to about 1 1/2 cups (10 to 12 minutes).
- While you are preparing sauce, bring about 3 quarts water to a boil in a 5- to 6-quart pan over high heat; stir in pasta and cook, uncovered, until just tender to bite (about 10 minutes). Drain well.
- Add shrimp to sauce and stir just until heated through. Pour pasta onto a platter or individual plates; spoon sauce over pasta. Garnish with basil sprigs, if desired. Offer cheese to add to taste.