Farfalle with Shrimp & Herbed Cream Sauce

Adapted from Giada De Larentiis, Penne with Shrimp and Herbed Cream Sauce

Ingredients

1 pound farfalle (or bowtie) pasta  

1/4 cup olive oil  

2 tbsp butter  

1 pound medium shrimp, peeled, and deveined  

4 cloves garlic (though I have been known to use 6 or 7 in mine), 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 or add a jar of your favorite pasta sauce  

1/2 cup chopped fresh basil leaves  

2 to 3 springs of fresh rosemary chopped (reserving one for garnish, but optional)  

1/4 teaspoon crushed red pepper flakes  

½ teaspoon nutmeg  

1 tsp white pepper  

1 cup white wine  

1/3 cup clam juice  

3/4 cup heavy whipping cream  

1/2 cup grated Parmesan

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 and butter 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.

Add the tomatoes (or pasta sauce), 1/4 cup basil, rosemary, red pepper flakes, nutmeg and white pepper. 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.