Penne with Shrimp and Herbed Cream Sauce
This special pasta is a great pick for a holiday main dish.
Dovetailing Tip: Peel and deveine an extra pound of shrimp to use day 4 in Peruvian Seafood Chowder.
|1 pound||penne pasta|
|1/4 cup||olive oil|
|1 pound||medium shrimp, peeled, and deveined|
|4 cloves||garlic, minced|
|1/2 teaspoon||kosher salt, plus extra for seasoning|
|1/2 teaspoon||freshly ground black pepper, plus extra for seasoning|
|1 (15-ounce) can||whole tomato, drained, roughly chopped|
|1/2 cup||chopped fresh basil leaves|
|1/2 cup||chopped fresh flat-leaf parsley|
|1/4 teaspoon||crushed red pepper flakes|
|1 cup||white wine|
|1/3 cup||clam juice|
|3/4 cup||whipping cream|
|1/2 cup||grated parmesan|
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 are cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp from the pan 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.