Penne with Shrimp and Herbed Cream Sauce

Think of this as a pasta to celebrate with.  Something you don't want to eat too often but, when you do, you savor every. single. bite.  It is creamy and decadent in the best possible way!

Penne with Shrimp and Herbed Cream Sauce (adapted from Giada DeLaurentiis)

1 lb. penne pasta
1/4 c. extra virgin olive oil
1 lb. medium shrimp, peeled and deveined
4 cloves garlic, minced
1 t. salt
1/2 t. pepper
1 (15 oz.) can diced tomatoes
1/2 c. fresh basil, chopped
1/2 c. fresh parsley, chopped
1/4 t. crushed red pepper flakes
1 c. white wine
1/3 c. clam juice or seafood stock
3/4 c. fat free half and half
1/2 c. grated Parmesan cheese

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.  Drain the pasta and set aside.

In a large skillet, heat the oil over medium high heat.  Add the shrimp, garlic, 1/2 t. salt and pepper.  Cook, stirring frequently, until the shrimp turn pink and are cooked through, about 3 minutes.  Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 c. basil, 1/4 c. parsley and the crushed red pepper to the pan.  Cook for 2 minutes, stirring constantly.  Add the wine, clam juice or seafood stock and half and half and stir to combine.  Add 1/4 c. Parmesan, the cooked shrimp, the cooked pasta, the remaining herbs and 1/2 t. salt.  Toss to coat and season, to taste, with salt and pepper.  Transfer the pasta to a large serving bowl.  Sprinkle with the remaining cheese and serve immediately.

This could be made ahead and stored in the fridge in individual servings.

6 servings (503 calories each serving) according to my calculator on loseit.com