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.