Pasta With Shrimp in Tomato Cream

OK I apologize in advance for making your mouth water this morning, but these recipes are too good to keep to myself.

Here's another recipe with a memory of a great dinner with some friends; Pasta With Shrimp in Tomato Cream.

Here is the ingredients list:

2 tablespoons olive oil
1 pound large shrimp
¼ teaspoon white pepper
¼ cup chopped green onion
2 medium cloves garlic, minced
1 cup heavy cream
¾ cup chicken stock
½ cup white wine
1/3 cup sun-dried tomatoes slivered and julienned
1 tablespoon tomato paste
1 teaspoon dried basil (or you may use 1 tablespoon fresh)
12 ounces linguine or spaghetti
1 cup feta cheese crumbled
¼ cup fresh chopped parsley

Preparation:

Heat oil in a large skillet over medium-high heat. Meanwhile, cook pasta according to package directions. Drain well then transfer pasta to a large serving dish. Sprinkle shrimp with white pepper. Saute shrimp, green onion, and garlic 2 minutes. Transfer to a separate dish, cover with foil or lid and set aside.
Reduce heat to medium. To the same pan, add cream, chicken stock, white wine, sun-dried tomatoes, tomato paste, and basil. Cook at a rolling boil until reduced and thickened, about 5-7 minutes. Return shrimp mixture to pan. Cook 2-3 minutes to heat through.
Add sauce, feta cheese, and parsley. Toss well and serve immediately.

It was served to us by some neighbors we had just become acquainted with a few years ago. I asked for the recipe, and was delighted how easy and versatile it was. It can also be made with chicken if shrimp is not your style or if you are allergic to shellfish. I might also add that pork may also be good. Try it and let me know!

And hey why not try this as a cold pasta? Either way you make it I think you're going to like it!

xo Em