Pasta with Shrimp and Tomato Cream Sauce Recipe
"Smaller tomatoes, like cherry or grape, have brighter, fruitier flavors than larger ones. Look for colorful selections such as the orange Sun Gold and the purple Black Cherry. Cherry tomatoes need only a few minutes in a hot pan before they soften and release their naturally sweet juices. For the best flavor, use fresh shrimp, not frozen, and don’t overcook them, or the shrimp will become tough. Tarragon’s anise notes complement the cherry tomatoes and cream, but you can substitute basil or oregano...."
INGREDIENTS
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8 ounces uncooked penne pasta
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2 tablespoons unsalted butter
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2 pints cherry tomatoes, halved (about 1 lb.)
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2/3 cup minced shallot (from 1 [3-oz.] shallot)
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1 tablespoon minced garlic (about 3 garlic cloves)
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1 pound large peeled and deveined raw shrimp
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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3/4 cup heavy cream
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1 tablespoon chopped fresh tarragon
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