Shrimp and Pasta in Tomato Cream Sauce

• 1 pound Gemelli Pasta, Or Any Desired
• 1 pound Shrimp, Deveined And Peeled (25-30 Ct)
• Salt and Pepper
• 2 Tablespoons Olive Oil, Divided
• 1 whole Shallot, Minced
• 2 cloves Garlic, Finely Minced
• 3 Tablespoons Tomato Paste
• 1 cup Dry White Wine
• 1 pint Heavy Cream OR Half/half
• 1 cup Grated Parmigiano Reggiano Cheese
• 1 pint Cherry Tomotoes, Halved
• Fresh Basil, If Desired

1. Cook pasta according to package directions in salted water.
2. Meanwhile, clean shrimp and season with salt and pepper.
3. Add 1 Tablespoon of olive oil to large skillet and cook shrimp 3-4 minutes over medium heat until cooked through.
4. Remove from pan and set aside.
5. (You could also grill the shrimp.)
6. Add another Tablespoon of olive oil to pan and saute shallot over medium low heat for 1-2 minutes until translucent but not browned.
7. Add garlic and cook an additional minute.
8. Increase heat and add tomato paste and and stir until it begins to caramelize.
9. Deglaze pan with white wine, bring to gentle boil and let reduce 3-4 minutes.
10. Add cream then reduce to a simmer.
11. When heated through, stir in grated cheese.
12. Add salt and pepper to taste.
13. Continue cooking on low until pasta is finished cooking.
14. Toss drained pasta in with sauce in the skillet.
15. Add in shrimp and cherry tomatoes and gently toss to coat.
16. Garnish with fresh basil and additional grated cheese, if desired.
17. You could easily substitute chicken for the shrimp.

pasta, shrimp, salt, olive oil, shallot, garlic, tomato paste, white wine, heavy cream, cheese, cherry, fresh basil

Taken from tastykitchen.com/recipes/main-courses/shrimp-and-pasta-in-tomato-cream-sauce/ (may not work)