Photo: Greg Dupree
Active Time
25 Mins
Total Time
36 Mins
Yield
Serves 6

Use this recipe to start your own loving tradition. You can add your own touches, as the author and her friend did—such as swapping in whole-grain pasta for a nutrition boost or trying goat cheese in place of feta. If you don’t have dry vermouth on hand, you can substitute dry sherry or a dry white wine (such as Sauvignon Blanc or unoaked Chardonnay). Or you could skip the alcohol altogether and use more chicken stock instead; stir in a teaspoon or two of white wine vinegar to balance the flavors with a little acidity.

How to Make It

Step 1

Cook pasta according to package directions; drain well. Set aside.

Step 2

Heat a large skillet over medium-high. Add oil. Sprinkle shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to pan; sauté 2 minutes or until just done. Place shrimp in a large bowl.

Step 3

Add garlic and white and light green onion slices to pan; sauté 2 minutes. Add to shrimp in bowl.

Step 4

Reduce heat to medium. Stir in vermouth, stock, cream, tomatoes, and tomato paste. Bring to a boil; cook 5 minutes or until reduced by half, stirring well. Increase heat to medium-high. Add pasta, shrimp mixture, cheese, parsley, 2 tablespoons basil, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Place about 1 1/2 cups pasta mixture in each of 6 bowls; top with dark green onion slices.

Recipe adapted with permission from Back Pocket Pasta: Inspired Dinners to Cook on the Fly (Clarkson Potter).