Penne with shrimp and herb cream sauce

Ingredients:

• 450 g penne pasta
• 1/4 cup olive oil
• 450 g medium shrimp, peeled
• 4 cloves garlic, finely chopped
• 1/2 teaspoon coarse table salt
• 1/2 tsp ground black pepper
• 1 (425g) can whole tomatoes, drained and roughly chopped
• 1/2 cup chopped basil leaves
• 1/2 cup chopped parsley
• 1/4 teaspoon crushed red pepper flakes
• 1 cup white wine
• 1/3 cup clam juice
• 3/4 cup heavy cream 33%
• 1/2 tbsp. grated parmesan

Preparation:

1. Place a large pot of salted water over high heat and bring to a boil. Add the pasta and cook, stirring occasionally, until tender but still springy when bitten into, about 8-10 minutes. Drain.
2. Heat oil in a large skillet over medium-high heat. Add shrimp, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring frequently, until shrimp are pink and cooked through, about 3 minutes. Remove shrimp from the pan with a slotted spoon.
3. Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and red pepper flakes to the skillet. Simmer 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 7-8 minutes, or until thickened. Add 1/4 cup Parmesan cheese, cooked shrimp, pasta, and the remaining herbs. Stir until all ingredients are coated. Season with salt and pepper to taste.
4. Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.