PAPPARDELLE WITH SHRIMP IN TOMATO CREAM SAUCE RECIPE - (3.8/5)

Steps:

• 1. Heat a large skillet over medium high and coat the bottom of the pan with 1 Tbs. of the olive oil. 2. Add the shrimp to the skillet and sauté until just cooked, about 3-4 minutes. 3. 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. 4. 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. 5. 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. 6. 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.