PAPPARDELLE WITH SHRIMP IN TOMATO CREAM SAUCE

Pappardelle with Shrimp in Tomato Cream Sauce image

Provided by @MakeItYours

Number Of Ingredients 11

1 lb. peeled and deveined large shrimp
2 Tbs. olive oil
2 cloves garlic, minced
2 Tbs. tomato paste
1 tsp. dry basil
½ cup white wine
½ cup chicken broth
½ cup heavy cream
⅓ cup Pecorino Romano
Salt and freshly ground pepper to taste
6 oz. Pappardelle pasta, prepared according to package directions

Steps:

Heat a large skillet over medium high and coat the bottom of the pan with 1 Tbs. of the olive oil.
Add the shrimp to the skillet and sauté until just cooked, about 3-4 minutes.
Remove shrimp with a slotted spoon and raise the heat. Add the remaining 1 Tbs. of olive oil and scrap up any bits on the bottom of the pan.
Reduce heat to medium and add the garlic. Sauté for 1 minute and add the tomato paste. Continue to sauté until the paste turns a nice, dark brick red. Add the basil.
Raise the heat, stirring constantly, and add the white wine. Let the wine deglaze the skillet and reduce, about 2 minutes. Add the chicken broth. Reduce heat to maintain a low simmer, and simmer until the sauce is further reduced and thickened, about 10 minutes.
Add the heavy cream and stir to combine. Raise the heat to a medium simmer, and simmer for 2 minutes. Add the cheese, the reserved shrimp, and pasta. Toss to combine and serve.