Penne with Shrimp and Herbed Cream Sauce

I found this recipe on foodnetwork.com in 2008.  At the time, I was training for the NYC Marathon and was craving carbs after my long runs.  I was always online searching for a new pasta dishes.  I found this one and it looked easy, quick and delicious. Knowing it was a Giandi De Laurentiis creation, I had no doubt I would love it and it didn't disappoint!
I woke up last Saturday with a pasta craving and decided to try it again with an added twist -prosciutto!   I added it to the pan after the shrimp and found it really added flavor.  It's light for a cream sauce and the red pepper gives it the perfect kick. Leave it standing for a few minutes to thicken after taking it off the heat. I think I may try it with lobster next time.
My son Ryan had the leftovers after basketball practice last night and said it was better than my Shrimp Scampi- which is one of his favorites!  He said Joe McCool needs to try this one at the firehouse...it's sure to be a hit.
This is another Tried and True for sure!!
Next up-Yankee Pot Roast from Grandma's Country Restaurant in Albany, NY ...stay tuned.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-shrimp-and-herbed-cream-sauce-recipe/index.html

Penne with Shrimp and Herbed Cream Sauce

Giada De Laurentiis

Ingredients

• 1 pound penne pasta
• 1/4 cup olive oil
• 1 pound medium shrimp, peeled, and deveined
• 4 cloves garlic, minced
• 1/2 teaspoon kosher salt, plus extra for seasoning
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 (15-ounce) can whole tomatoes, drained, roughly chopped
• 1/2 cup chopped fresh basil leaves
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon crushed red pepper flakes
• 1 cup white wine
• 1/3 cup clam juice
• 3/4 cup heavy whipping cream
• 1/2 cup grated Parmesan
• optional **I added 2 ounces of chopped Prosciutto

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside (this is when I added and sauteed the Prosciutto).

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.