PASTA WITH SHRIMP IN TOMATO CREAM

1/3 cup    dried tomatoes packed in oil, drained, reserve oil, and slivered. 

1 clove    garlic, minced or pressed 

1 lb       large (31-35/lb) shrimp, shelled, deveined 

1/4 cup    thinly sliced green onions, including tops 

1 1/2 Tbs  chopped fresh basil, or 1 tsp dried basil 

1/4 tsp    white pepper 

1 cup      chicken broth 

3/4 cup    dry vermouth 

1 cup      whipping cream 

10 oz      linguine garnish:  

grated parmesan cheese and/or fresh basil sprigs

Instructions:
Add 2 Tbs oil from tomatoes, heat in wide frying pan over medium-high heat.  Add garlic and shrimp when oil is hot. Cook, while stirring, until shrimp are opaque when cut (about 6 min). Remove from pan.  Add onions, chopped basil, tomatoes, pepper, broth vermouth and cream to pan.  Boil over high hear, stirring occasionally until reduced to about 1 1/2 cups (about 10 min).  Return shrimp to pan and stir until just heated through.  Meanwhile cook linguine in 3 qts boiling water until just al dente (about 8 min for dried linguine).  Drain, arrange on 4 plates and spoon sauce over.  Garnish with basil, cheese to taste.