

Bring a large pot of salted water to a boil over high heat.
Drain the pasta and set aside.
In a large skillet, heat the oil over medium-high heat.
Using a slotted spoon, remove the shrimp and set aside.
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.
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.
Add sliced pepperoni if desired.
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