DRUNKEN SHRIMP PASTA

Drunken Shrimp Pasta is velvety and delicious with very little use of ingredients. I always have a can of tomato sauce in my pantry for just this occasion.

INGREDIENTS:

• 1 pound Mafaldine Pasta
• 2 tablespoons Olive Oil
• 1/2 pound Large Raw Shrimp, peeled and deveined
• 2 cloves Garlic, minced
• 1 Cup Dry White Wine
• 1 can {15 Ounces} Tomato Sauce
• 1 cup Heavy Cream
• 1 pinch Red Pepper Flakes, optional
• 1/2 teaspoon Kosher Salt
• 1 cup Grated Parmesan Cheese
• Fresh Parsley, chopped for garnish

INSTRUCTIONS:

1. Bring a large pot full of water to a rolling boil. Salt water and add pasta, cook for 8 minutes to al dente. Before draining the pasta save a cup of pasta water for your sauce. Drain pasta well and set aside.
2. In a large skillet over medium heat, heat olive oil and add shrimp. Cook 2 minutes per side until shrimp is pink and tender. Remove shrimp with tongs to a plate and add minced garlic to the pan. Stir garlic for 30 seconds until fragrant and slightly cooked.
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