2 large garlic cloves, finely minced
1 pound large raw shrimp, shelled and deveined
1/4 cup thinly sliced green onions
2 tablespoons chopped fresh basil or 1 teaspoon dry basil
1 cup chicken broth
3/4 cup dry vermouth
1 cup whipping cream
Salt and freshly ground pepper to taste
10 ounces uncooked linguine
Freshly grated Parmesan cheese
Drain tomatoes, reserving 2 tablespoons of the oil. Pour oil into a large, wide skillet. Sliver tomatoes and set aside. Heat oil over medium-high heat. Add garlic and shrimp. cook, stirring often, until shrimp are just opaque in center; about 4 to 5 minutes. Remove and set aside.
Add tomatoes, onions, chopped basil, broth, vermouth, and cream to skillet. Bring to a boil over high heat; boil, stirring occasionally, until reduced to about 1-1/2 cups. Meanwhile, in a large pan, cook pasta in about 3 quarts of boiling salted water until al dente, about 8 to 10 minutes or according to package directions.
Return cooked shrimp to sauce, season with salt and pepper; stir just until heated through.
Ladle sauce over hot, cooked pasta. Sprinkle individual servings with the Parmesan cheese, as desired.
Makes 4 servings.