Pasta with Shrimp in Tomato Cream Sauce

1/2 cup dried tomatoes packed in oil
1 clove garlic, minced
1 lb med raw shrimp (30-35 per lb)
1/4 cup thinly sliced green onions
1 1/2 Tab chopped fresh basil or 1 tsp dry basil
1/4 tsp white pepper
1 cup chicken broth
(3/4 cup dry vermouth opt.)
1 cup whipping cream or half and half
10 oz dry linguine or penne
grated parmesan cheese

Drain tomatoes, reserving 2 Tab oil, sliver tomatoes and set aside. Heat oil in wide frying pan on med-high heat and add garlic
and shrimp. Cook, stirring often. Lift out and set aside.
Add tomatoes, onions, chopped basil, pepper, broth, vermouth, and cream to pan. Bring to boil over high heat, boil stirring until reduced to about 1 1/2 cups (about 10 mins). Can add a little flour mixed with water to thicken at this point. Add shrimp to pan stir until heated.
Cook pasta, add shrimp topping with sauce garnish with basil sprigs and parmesan cheese to taste.