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Shrimp Pasta with Sun dried tomatoes
Great winter-time shrimp pasta dish with sun dried tomato and cream sauce (serves 4-6) 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
- 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.
- 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.
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Reviews
This is a delicious recipe. Rich and flavorful, warm and filling. You won't be disappointed. We used 1lb of pasta, and a little less feta and cream. Not sure that made it taste better, but it made it a little lighter and stretched it to feed our 4 kids (who loved it)!
This was a surprise treat for both me and my children.
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