Penne with Shrimp and Herbed Cream Sauce

Ingredients

• 0.5 teaspoon pepper black freshly ground for seasoning
• 15 ounce canned tomatoes whole drained roughly chopped canned
• 0.3 cup bottled clam juice 
• 0.5 cup basil leaves fresh chopped
• 0.5 cup flat-leaf parsley fresh chopped
• 4 cloves garlic minced
• 0.5 teaspoon kosher salt for seasoning
• 0.3 cup olive oil 
• 0.5 cup parmesan grated
• 1 pound penne pasta 
• 0.3 teaspoon pepper flakes red crushed
• 1 pound shrimp deveined peeled
• 0.8 cup whipping cream 
• 1 cup white wine 

Equipment

• bowl
• frying pan
• pot
• slotted spoon

Directions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
3. Drain the pasta and set aside.
4. In a large skillet, heat the oil over medium-high heat.
5. 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.
6. Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly.
7. 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.
8. 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.
9. Transfer the pasta to a large serving bowl.
10. Sprinkle with the remaining cheese and serve immediately.