Rigatoni pasta with shrimp in tomato sauce

Ingredients:

• 340 g mezzi rigatoni (or other short pasta)
• 450 g king prawns, peeled and gutted
• 425 g canned unsalted tomatoes, diced
• 1/4 cup white wine or lightly salted chicken broth
• 1 medium shallot or 1/2 small red onion, finely chopped
• Coarse salt
• 1 tbsp. extra virgin olive oil
• 1/2 tsp dried pepper flakes
• 1/2 cup fresh basilica, torn by hands
• 2 tbsp. heavy cream

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1 cup of the cooking water and drain the rest.
2. Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer, add a pinch of salt and 1/4 teaspoon pepper flakes. Cook for 2 minutes, until the shrimp are pink, flip, and cook for another 1-2 minutes, until the shrimp are no longer translucent. Transfer the shrimp to a plate.
3. Add the shallots to the skillet and cook, stirring with a wooden spoon, until translucent, 2 minutes.
   
   Add wine and cook for about 1 minute, stirring constantly and scraping up any browned bits, until the wine has evaporated slightly.
   
   Add the tomatoes, half the basil, the remaining 1/4 teaspoon pepper flakes, and 1/4 teaspoon salt. Cook for 5 minutes, until the mixture thickens slightly. Add the cream and cook for another 1 minute.
4. Return the shrimp and any remaining juices to the pan. Add the pasta and thin the sauce with the reserved pasta cooking water. Season with salt. Sprinkle with the remaining basil.