Pasta with Shrimp in Tomato Cream

Ingredients

• Kosher salt
• 3/4 pound fusilli
• 2 tablespoons olive oil
• 1 pound shrimp, peeled and deveined
• Freshly ground black pepper
• 3 scallions, thinly sliced (dark green portion kept separate)
• 3 cloves garlic, thinly sliced
• 1 cup heavy cream
• 1/2 cup chicken stock
• 1/2 cup dry vermouth
• 1/2 cup dry-packed sun-dried tomatoes, thinly sliced
• 1 tablespoon tomato paste
• 1 cup crumbled feta cheese
• 1/4 cup chopped flat-leaf Italian parsley
• 1/4 cup fresh basil chiffonade (see Cooks' Note)

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