Penne with Shrimp and Creamy Tomato Sauce

1/2 Tbs olive oil
2 cloves garlic, minced
2 cans (14.5 oz) diced tomatos
1/2 cup low sodium fat free chicken broth
12 oz shrimp (small to medium size)
salt
crushed red pepper
6-8 fresh basil leaves
1/2 cup heavy cream
10oz penne pasta

Bring a large pot of salted water to a boil and cook penne according to package directions.

While the pasta coks, heat the oil in a large sautee pan. Add minced garlic and cook until fragrant. Add the tomatos and bring to a simmer. Once simmering, add the broth and return to a simmer. Cook at a rapid simmer until the sauce begins to get thickend and most of the liquid has evaporated.

Add the shrimp and stir frequenly to cook them evenly. You don't want to overcook teh shrip so keep them on the heat just long enough to cook the shrimp through. Turn off the heat but leave teh pan on the burner and add the cream, stiring to combine.

Add teh cooked and well drained pasta to the pan and toss to coat all the pasta with the sauce. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user MLOM513.