2 tablespoons canola oil or extra-virgin olive oil
1 pound peeled and deveined medium shrimp
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 garlic cloves, thinly sliced
3 green onions, thinly sliced (dark green slices kept separate)
1/2 cup dry vermouth
1/2 cup unsalted chicken stock
1/2 cup heavy cream
1/2 cup dry-packed sun-dried tomatoes, thinly sliced
1 tablespoon tomato paste
2 ounces feta cheese, crumbled (about 1/2 cup)
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil, divided
Est. added sugars 0g
How to Make It
Cook pasta according to package directions; drain well. Set aside.
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.
Add garlic and white and light green onion slices to pan; sauté 2 minutes. Add to shrimp in bowl.
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).