Pasta with Shrimp in Tomato Cream
"I met Suzy in 1999, when I moved to New York after college and she had just relocated from Portland, Oregon. We ended up as roommates in Brooklyn, and it was in that apartment in Fort Greene that we discovered the joys of cooking together on Sundays. Suzy's mom, Sally, passed this recipe down to her and, in turn, Suzy taught it to me. We still make it together to this day, nearly twenty years later...."
INGREDIENTS
•
Kosher salt
•
3/4 pound fusilli
•
2 tablespoons olive oil
•
1 pound shrimp, peeled and deveined
•
Freshly ground black pepper
•
3 scallions, thinly sliced (dark green portion kept separate)
•
3 cloves garlic, thinly sliced
•
1 cup heavy cream
•
1/2 cup chicken stock
•
1/2 cup dry vermouth
•
1/2 cup dry-packed sun-dried tomatoes, thinly sliced
•
1 tablespoon tomato paste
•
1 cup crumbled feta cheese
•
1/4 cup chopped flat-leaf Italian parsley
•
1/4 cup fresh basil chiffonade (see Cooks' Note)
Comments & Reviews
Just A Pinch Sweepstakes