Pasta with Shrimp in Tomato Cream Sauce

By commercecook

Don’t try to double the recipe. I used fresh pasta from Kroger so it’s done in two minutes.

Ingredients

• 2 tablespoons olive oil
• 1 pound shrimp, peeled and deveined
• 3 scallions, thinly sliced (dark green portion kept separate.)
• 3 cloves of garlic, thinly sliced
• 1 cup heavy cream
• 1/2 cup chicken stock
• 1/2 cup dry Vermouth
• 1/2 cup sun-dried tomatoes, thinly sliced. (I used from a jar, recipe calls for the dry packed.)
• 1 tablespoon tomato paste
• 1 cup crumbled feta cheese (Bulgarian is best, if you can get it.)
• 1/4 cup chopped parsley
• 1/4 cup fresh basil. ( I didn’t use it.)

Details

Servings 4
Adapted from Www.epicurious.com

Preparation

Step 1

Heat oil in a 12 inch skillet over medium-high heat. Season shrimp with salt and pepper and add to the pan. Sauté until just cooked through, about 2 minutes. Remove and set aside in a bowl.

Add the white and light green slices of scallions, (reserving the dark for garnish) and garlic to the pan. Cook until softened, about 2 minutes. Remove and set aside in the bowl with the shrimp and cover.

Reduce heat to medium. Stir in cream, chicken stock, vermouth, sun-dried tomatoes, and tomato paste. Bring sauce to a boil and simmer until liquid has thickened and reduced by half, about 5 minutes. Return the shrimp to the skillet and cook until heated through, about 2 minutes more.

Increase the eat to medium-high and add feta and parsley. Stir until the cheese begins to melt. Season with salt and pepper to taste. Add shrimp to heat, about 2 minutes more.

Cook pasta. Add shrimp mixture to the top of the pasta.