Pappardelle with Shrimp in Tomato Cream Sauce

By PineyCook

Made this for my husband's birthday dinner. It was a big hit!

Ingredients

• 1 lb. peeled and deveined large shrimp
• 2 Tbs. olive oil
• 2 cloves garlic, minced
• 2 Tbs. tomato paste
• 1 tsp. dry basil
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/3 cup Pecorino Romano
• Salt and freshly ground pepper to taste
• 6 oz. Pappardelle pasta, prepared according to package directions

Preparation

Step 1

1. Heat a large skillet over medium high and coat the bottom of the pan with 1 Tbs. of the olive oil.

2. Add the shrimp to the skillet and sauté until just cooked, about 3-4 minutes.

3. Remove shrimp with a slotted spoon and raise the heat. Add the remaining 1 Tbs. of olive oil and scrap up any bits on the bottom of the pan.

4. Reduce heat to medium and add the garlic. Sauté for 1 minute and add the tomato paste. Continue to sauté until the paste turns a nice, dark brick red. Add the basil.

5. Raise the heat, stirring constantly, and add the white wine. Let the wine deglaze the skillet and reduce, about 2 minutes. Add the chicken broth. Reduce heat to maintain a low simmer, and simmer until the sauce is further reduced and thickened, about 10 minutes.

6. Add the heavy cream and stir to combine. Raise the heat to a medium simmer, and simmer for 2 minutes. Add the cheese, the reserved shrimp, and pasta. Toss to combine and serve.