Penne and cream sauce...there ain't nothin' better. Or easier, for that matter!
1 lb. penne pasta
1/4 cup olive oil
1 lb. shrimp, deveined and peeled
4 cloves minced garlic
1 (15 oz.) can whole tomatoes, drained and roughly chopped
1/2 cup chopped fresh basil (I used a couple tablespoons of dried, instead)
1/2 cup chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine (or cooking wine)
3/4 cup heavy cream
1/2 cup grated parmesan cheese
Cook pasta in large pot of salted boiling water, 8- 10 minutes or until al dente. Drain and set aside.
In large skillet, heat oil over medium-high heat. Add shrimp, garlic, 1/2 teaspoon of each salt and pepper. Cook about 3 minutes, until shrimp are pink. Remove shrimp from pan, set aside.
Add tomatoes, 1/4 cup of each basil and parsley and red pepper flakes to pan, cook for 2 mintues. Add wine and simmer another few minutes. Add cream and bring to a boil, reduce heat to med-low and simmer for 7-8 minutes.
Add half of the parmesan, shrimp, pasta and remaining basil and parsley. Toss together, season with salt and pepper and add remaining cheese before serving.