Ingredients
- 1 lb. Penne pasta - cooked
- 4 Garlic Cloves - chopped
- 1/3 c. Olive Oil
- Fresh Tomatoes - chopped - about 3 medium sized - and drained
- 1 c. white wine
- Pinch of red pepper flakes
- 1/3 c. clam juice
- 3/4 c. heavy cream
- Parsley and Basil - fresh - chopped
- Parmesan Cheese - freshly grated
Preparation
Step 1
Cook Penne pasta.
In a heavy skillet, add chopped garlic cloves, 1/3 c. olive oil, salt & pepper. Cook on medium high heat until just cooked. Do not overcook. Add a pinch of red pepper flakes. Remove shrimp quickly so it does not overcook. Do not clean pan at this point.
Add chopped & drained tomatoes to pan and stir to pick up residue from cooked shrimp. Add 1 cup white wine and 1/3 cup clam juice. Add 3/4 cup heavy cream and bring mixture to a boil, stirring at first. Then let it reduce for a few minutes until a little thicker. Cook some more to reduce. Once sauce is reduced, add back the shrimp and chopped parsley and basil.
Add pasta to pan but to not stir. Grate fresh parmesan cheese onto pasta, then toss and stir, and serve.