Penne With Shrimp and Herbed Cream Sauce
1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 can (15- ounce) whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
cup clam juice (I do not recommend substituting)
3/4 cup heavy whipping cream
1/2 cup grated Parmesan
1/4 cup thinly sliced pepperoni (my addition)
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain the pasta and set aside.
In a large skillet, heat the oil over medium-high heat.
Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes.
Using a slotted spoon, remove the shrimp and set aside.
Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes.
Cook for 2 minutes, stirring constantly.
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.
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.
Add sliced pepperoni if desired.
Transfer the pasta to a large serving bowl.
Sprinkle with the remaining cheese and serve immediately.