They're wonderful on a chef's salad and I used once in Rec: Linguine with Shrimp in Tomato Cream
Linguine with Shrimp in Tomato Cream
1/3 cup sundried tomatoes packed in oil
1 cloves garlic, minced or pressed
1 lb. large raw shrimp, shelled and deveined
1/4 cup thinly sliced green onions
1-1/2 tbsp chopped fresh basil or 1 tsp dry basil (Pat's note: I prefer fresh)
1/4 tsp white pepper
1 cup chicken broth
3/4 cup dry vermouth
1 cup whipping cream
10 oz. dry linguine
basil sprigs, optional
grated Parmesan cheese
Drain tomatoes, reserving 2 tbsp of the oil. Pour oil into a wide frying pan. 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, cut to test (4 to 5 minutes). Lift out and set aside.
Add tomatoes, onions, chopped basil, white pepper, broth, vermouth, and cream to pan. 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 barely tender to bite (8 to 10 minutes); or cook according to package directions. (Pat’s note: reserve some of the pasta cooking water to use in the sauce, if desired). Drain and divide among 4 dinner plates.
Return cooked shrimp to sauce; stir just until heated through (add a little reserved pasta sauce at this point if things are starting to look a little dry). Spoon sauce equally over pasta. Garnish with basil sprigs, if desired. Offer cheese to add to taste. Makes 4 servings.
Per serving: 703 calories, 31 g protein, 62 g carbos, 32 g fat, 662 mg sodium
Source: Sunset’s All-Time Favorites
Pat’s notes: A couple times I used half and half to bring the fat content down but the original version with whipping cream is my favorite.
