- 8 ounces fusilli pasta (or other short pasta like penne or ziti)
- 2 tablespoons olive oil
- 1 pound peeled and deveined medium shrimp
- 3 garlic cloves, thinly sliced
- 3 green onions, thinly sliced
- 1/2 cup dry vermouth
- 1/2 cup low-sodium chicken broth
- 1/2 cup whipping cream
- 1/2 cup sun-dried tomatoes (preferably dry-packed), thinly sliced
- 1 tablespoon tomato paste
- Kosher salt
- Freshly ground black pepper
- 2–3 ounces crumbled feta cheese (about 1/2 cup)
- 1/4 cup chopped fresh flat-leaf parsley, divided
- 1/4 cup chopped fresh basil, divided
- Cook pasta until just al dente; drain well. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Pat shrimp dry and then add to pan. Sauté shrimp until just opaque, about 2 minutes. Transfer shrimp to a plate.
- Add garlic and green onions to pan. Sauté until garlic and onions just begin to soften, about 2 minutes. Add oil as needed if the pan is too dry. Transfer to plate with shrimp.
- Reduce heat to medium. Stir in vermouth, chicken broth, cream, tomatoes, and tomato paste. Bring mixture to a simmer and cook 2-3 minutes or until mixture is slightly reduced and thickened. Increase heat to medium-high and add pasta. Toss until pasta is evenly coated with sauce. Season to taste with salt and pepper. Add shrimp mixture, feta cheese, parsley, and half of the basil. Toss to combine. Continue to cook until feta is almost melted in and mixture is heated through. Divide pasta among serving dishes and sprinkle with remaining chopped basil.
Recipe adapted from Back Pocket Pasta cookbook via Cooking Light, April 2017.