Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   oil -- from dried tomatoes
   1      clove         garlic -- minced or pressed
   1      pound         large shrimp -- shelled and
                        -- deveined
     1/4  cup           green onion -- thinly sliced
   1 1/2  tablespoons   fresh basil -- chopped or 1
                        -- teaspoo
     1/3  cup           sun-dried tomatoes -- oil-packed, drain,
                        -- cut in sliver
     1/4  teaspoon      white pepper -- ground
   1      cup           chicken broth
     3/4  cup           dry vermouth
   1      cup           whipping cream
  10      ounces        linguini -- dry
                        water
                        freshly grated parmesan cheese

Preparation:

In a 10- to 12-inch frying pan over medium-high heat, combine oil and garlic. When hot, add shrimp and cook, stirring often, until opaque in center (cut to test), about 6 minutes. Lift out and set aside. To the pan, add onion, basil, tomatoes, pepper, broth, vermouth, and cream. Boil on high heat, uncovered, until reduced to about 1 1/2 cups, about 10 minutes. Add shrimp and stir until hot. Meanwhile, in a 4- to 5-quart pan, cook pasta in 3 quarts boiling water until just tender to bite, about 8 minutes; drain well. Add cooked pasta to sauce and lift with 2 forks to blend and serve. Offer cheese individually.