Shrimp with Tomato Cream Sauce
1 clove garlic, minced
1 lb large shrimp, shelled and deveined
1/4 c. green onion, chopped
1 tsp dried basil
1/3 c. sundried tomatoes packed in oil, thinly sliced (reserve ~2T of oil)
1/4 tsp pepper
1 c. chicken stock
1 c. heavy cream
1 box of linguine, cooked
In a 10- to 12-inch frying pan over medium-high heat, combine oil and garlic.
When hot, add shrimp and cook until opaque in center (~6 minutes), stirring often.
Remove shrimp and set aside.
To the pan, add onion, basil, tomatoes, pepper, chicken stock, and cream.
Boil on high heat, uncovered, until reduced to about 1 & 1/2 c., about 10 minutes.
Add shrimp and stir until hot.
Combine with pasta and serve, topped with parmesean or romano cheese if desired.