Ingredients
Serves 4
| 1 lb penne pasta |
| 1⁄4 cup olive oil |
| 1 lb medium shrimp , peeled and deveined |
| 4 clove garlic, minced |
| 1⁄2 tsp kosher salt, plus extra for seasoning |
| 1⁄2 tsp black pepper, freshly ground, plus extra for seasoning |
| 15 oz can whole tomato, drained, roughly chopped |
| 1⁄2 cup fresh basil leaves, chopped |
| 1⁄2 cup fresh flat-leaf Italian parsley, chopped |
| 1⁄4 tsp crushed red pepper flakes |
| 1 cup white wine |
| 1⁄3 cup clam juice |
| 3⁄4 cup heavy whipping cream |
| 1⁄2 cup parmesan cheese, grated |
Directions
- Prep
- Cook
- Ready
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
- In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
- Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
- Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.