Creamy Sun Dried Tomato and Basil Pappardelle with Shrimp Ingredients 8oz Pappardelle 1 lb Argentine Red Shrimp 1 Tbsp butter 2 tbsp olive oil 4 cloves garlic minced 2 shallots sliced 1/2 C white wine 1 tsp red pepper flakes 1 pint cherry tomatoes 14oz canned whole peeled tomatoes/cherry tomatoes 1/4 C chopped sun dried tomatoes 6 large basil leaves thinly sliced 1/2 C heavy cream 1/4 C Parmesan Salt and pepper to taste Bring a large pot to a boil (I dropped the noodles in once I added the tomatoes to the sauce) In a large skillet add olive oil. Cook the shrimp and season with salt, pepper, and a sprinkle of red pepper flakes. Once shrimp are cooked, cover and set aside. To the same pan add a little more olive oil and butter. Cook the garlic and shallots until fragrant and season with salt and red pepper flakes. Deglaze the pan with white wine. Once the wine is reduced by half add in fresh tomatoes, canned and sun dried tomatoes. Bring to a simmer and then add the ba...