Ingredients
- 1 pound penne pasta
- 1/4 cup essential olive oil
- 1 pound medium shrimp, peeled, and deveined
- 4 cloves garlic clove, minced
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground pepper, plus extra for seasoning
- 1 (15-ounce) can whole tomato plants, drained, roughly chopped
- 1/2 cup chopped fresh tulsi leaves
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon crushed red pepper flakes
- 1 cup white-colored wine
- 1/3 cup clam juice
- 3/4 cup heavy whipping cream
- 1/2 cup grated Parmesan
Directions
Bring a sizable pot of salted water to some boil over high temperature. Add some pasta and prepare until tender but nonetheless firm towards the bite, stirring from time to time, about eight to ten minutes. Drain the pasta and hang aside.
Inside a large skillet, heat the oil over medium-high temperature. Add some shrimp. garlic clove, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Prepare, stirring frequently before the shrimp turn pink and it is cooked through, about 3 minutes. Utilizing a slotted spoon, take away the shrimp and hang aside.
Add some tomato plants. 1/4 cup tulsi, 1/4 cup parsley, and also the red pepper flakes. Prepare for just two minutes, stirring constantly. Add some wine, clam juice, and high cream. Bring the mix to some boil. Lessen the heat to medium-low and simmer for 7 to eight minutes before the sauce thickens. Add 1/4 cup from the Parmesan. the cooked shrimp, the cooked pasta, and also the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with pepper and salt.
Transfer the pasta to some large serving bowl. Sprinkle using the remaining cheese and serve immediately.
Recipe thanks to Giada De Laurentiis, 2008