I bought a half pound of shrimp which was fine for the two of us. I skipped the clam juice and next time would sub with another liquid (more wine) to beef up the sauce, and I only used 1/2 c of cream. I’m trying to learn the art of tweaking recipes in relation to pantry stock. I

 grabbed whatever kind of tomato I could find quickly (I think diced). Julia lets me make dinner but my sous chef does not approve wasting time in the store or at home, and I figured tomayto tomahto

1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan


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