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Pasta with Shrimp and Tomato Cream Sauce

Ingredients
  • 8 ounces uncooked penne pasta
  • 2 tablespoons unsalted butter
  • 2 pints cherry tomatoes, halved
  • 2/3 cup minced shallot
  • 1 tablespoon minced garlic
  • 1 pound large peeled and deveined raw shrimp
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cup heavy cream
  • 1 table spoon chopped fresh tarragon 
Preparation
  1. Cook pasta according to package directions; drain and keep warm.
  2. Meanwhile, melt unsalted butter in a large skillet over medium-high. Add cherry tomatoes, and cook, stirring occasionally, until they start to burst and lose their juices, about 3 to 4 minutes. 
  3. Add minced shallot and garlic, and cook, stirring occasionally, until fragrant, about 1 to 2 minutes. 
  4. Stir in shrimp, and cook, stirring occasionally, just until shrimp are opaque, about 2 to 3 minutes. 
  5. Sprinkle the tomato-shrimp mixture with salt and pepper, and stir in heavy cream. Cook, stirring occasionally, until the sauce thickens slightly, about 1 to 2 minutes. 
  6. Stir in chopped fresh tarragon and cooked pasta, and serve immediately.

 

Source: www.southernliving.com