Linguine with Shrimp, Sun Dried Tomatoes & Basil

Serve with St. Supéry Virtú

With this recipe, you can enjoy the flavors of summer year round.

½ cup sun dried tomatoes packed in oil- drained and thinly sliced (reserve the oil)
2 cloves garlic – minced
1 pound large shrimp – pealed and deveined
Salt & pepper
¼ cup fresh basil leaves – chopped
½ cup St. Supéry Virtú
1 cup chicken broth
½ cup cream or half- &-half
10 ounces linguine

Heat 2 tablespoons of the reserved tomato oil in a large sauté pan. Add the shrimp and garlic. Season with salt and pepper. Cook over medium heat for about 3 minutes then remove the shrimp.  Add the wine and simmer until it is reduced by half.  Add the tomatoes, chicken stock and cream. Simmer until the sauce is slightly thickened then stir in the basil and shrimp. Adjust the seasonings.

Cook the linguine following the package directions, divide among 4 warm bowls and top with the sauce.

Serves 4