penne with garlic shrimp and parmesan

• 450 g penne
• 1/4 cup olive oil
• 1 lb. uncooked shrimp, peeled and deveined
• 1/4 tsp. red pepper flakes (to taste)
• 2 cloves of garlic, sliced
• zest of half a lemon
• 1/2 grape tomatoes, halved
• 1/4 cup dry white wine
• 1/8 cup grated Parmesan
• salt and pepper (to taste)
• fresh parsley and basil, chopped

Bring salted water to a boil. Add pasta and cook until al dente - about 7-9 minutes. Drain pasta, but reserve some of the pasta water for the sauce below.

While water is coming to a boil, heat oil over medium heat in a large skillet. Add the shrimp and pepper flakes. Toss for 2 minutes until shrimp are golden but still translucent. Season with salt and pepper. Transfer to a plate and reserve.

Return pan to heat and add the garlic. Toss until softened but not browned (1-2 minutes). Add the lemon zest, tomatoes and white wine. Increase heat to high and toss for 1 minute to evaporate the alcohol.

Add the shrimp and heat through for 1 minutes. Remove from heat and add Parmesan. Add drained pasta into the skillet, adding some of the pasta water (1-2 tablespoons) to make a creamier sauce. Add salt and pepper to taste. Sprinkle with parsley and basil and toss. Serve immediately.

Makes 4 servings.