Fettuccine with Shrimp, Cream and Sun-Dried Tomatoes

3 tablespoons olive oil

3 cloves of garlic, crushed

1 1/2 pounds uncooked jumbo shrimp, peeled and deveined

2-3 scallions, trimmed and finely sliced

2 tablespoons shredded basil, plus extra to garnish

1/2 cup drained sun-dried tomatoes, cut into strips

pinch of ground white pepper

1 cup chicken broth

3/4 cup dry vermouth

1 cup heavy cream or half and half

1/2 cup grated parmesan, plus extra to serve

11 ounces fettuccine

Freshly ground black pepper

Crusty bread, to serve

Heat the olive oil in a large skillet over low heat and saute the garlic until softened but not colored. Add the shrimp and cook for a few minutes, stirring frequently, until the shrimp are opaque. Remove the shrimp from the skillet and leave to cool, then chop into thirds.

Add the scallion, basil, sun-dried tomato, pepper, chicken broth, vermouth and cream to the skillet, and cook over medium-high heat for 20 minutes or until the sauce has reduced by about half. Stir in the parmesan and cook for a further 1-2 minutes until melted and combined.

Return the shrimp to the sauce to heat through, and keep warm.

Meanwhile, cook the fettuccine in a large saucepan of salted boiling water for 10-12 minutes or until al dente. Drain well.

To serve, add the pasta to the sauce and toss together with two forks. Garnish with extra parmesan, basil and a grinding of black pepper, and serve with crusty bread.