Penne with Shrimp and Herbed Cream Sauce, Take 2

Instead of cooking the shrimp before I cooked the sauce, I cooked the shrimp in the sauce, and it made an amazing difference.  

Penne with Shrimp and Herbed Cream Sauce

Ingredients (Serves 2)

2 oz penne pasta

1 tablespoon olive oil

1/2 lb medium shrimp, peeled and deveined

1 clove garlic, minced

1/6 teaspoon kosher salt

pinch pepper

9 oz whole tomatoes (from a 14oz can), drained and roughly chopped

1/6 cup basil, chopped

1/6 cup parsley, chopped

pinch red pepper flake

1/3 cup white wine

1/6 cup clam juice

1/4 cup heavy cream

1/6 cup parmesan cheese, grated

Bring a pot of salted water to boil, and cook pasta according to directions; drain pasta, and set aside.

In a large skillet, heat oil over medium high heat; add garlic and cook until browned, about 1 minute.

Add tomatoes, 1/2 of the basil, 1/2 of the parsley, and the red pepper flakes to the skillet and cook for 2 minutes, stirring constantly.

Add the wine and simmer for 2 minutes.

Add the clam juice and cream, bring mixture to a boil; reduce the heat to low and simmer for 7 minutes until the sauce thickens.

Add 1/2 of the parmesan cheese, the shrimp, the pasta, and the remaining basil and parsley.  

Stir and cook until shrimp are pink.

Top with remaining cheese and serve.