Creamy Shrimp Pasta

Penne and shrimp in a creamy white wine sauce with tomatoes, basil and Parmesan.

Ingredients

• 1 lb Penne (Gluten-Free Optional)
• 1 lb 31/40 Shrimp Peeled, Deveined and Tail Removed
• 6 Garlic Cloves Thinly Sliced
• ½ lb Cherry or Grape Tomatoes Halved
• 10-12 Fresh Basil Leaves Broken by Hand
• ½ cup Dry White Wine
• 1½ cups Heavy Cream
• 2-3 oz Fresh Parmesan Cheese Microplaned or Shredded
• ¼ cup Extra Virgin Olive Oil
• Kosher Salt to Taste Plus Extra for Seasoning the Shrimp
• Coarse Ground Black Pepper to Taste Plus Extra for Seasoning the Shrimp

Method

1. COOK THE PASTA: Bring a large pot of generously salted water to a boil. Cook the penne until just short of al dente, timing it to finish as the sauce is ready. Season the shrimp with salt and pepper.
2. COOK THE GARLIC: Heat the olive oil and sliced garlic in a large sauté pan over medium heat. Cook for 3–5 minutes, until the garlic begins to brown, then increase the heat slightly.
3. ADD THE SHRIMP AND TOMATOES: Add the shrimp and cook for 1–2 minutes. Add the tomatoes and white wine and cook for another 1–2 minutes.
4. MAKE THE CREAM SAUCE: Add the heavy cream and cook for a few minutes, stirring occasionally, until the sauce thickens.
5. FINISH: Add the pasta, basil and Parmesan. Stir and heat together to finish cooking the pasta and shrimp. Season to taste with salt and pepper.