Boil the pasta in a large pot of heavily salted water, according to the package instructions for al dente. When the pasta is done cooking, drain the water and set the cooked pasta aside. Tip: Reserve about 1 cup of the pasta water before draining. Add a little bit later on your pasta is too dry.
1 pound Pasta
While the pasta is cooking, heat the olive oil and butter in a large skillet over medium-high heat. Pat the shrimp dry with paper towels and season them with salt and pepper.
2 tablespoon Olive Oil, 1 tablespoon Butter, 1 lb Jumbo Shrimp, Salt and Pepper
Add the shrimp and garlic to the pan with the hot oil and butter. Cook the shrimp until it turns pink, about 3-5 minutes. Remove the shrimp from the skillet, leaving as much of the oil and garlic behind as you can. Set the shrimp aside.
3 teaspoon Minced Garlic
Add the tomato paste and chopped sundried tomatoes to the skillet, still over medium-high heat. Stir the tomatoes into the paste and oil, cooking for 2 minutes.
3 tablespoon Tomato Paste, ⅓ cup Sundried Tomatoes
Add the heavy whipping cream, chili flakes, and chicken base to the tomatoes in the skillet. Whisk to thoroughly combine and cook for 3-5 minutes until the cream begins to simmer (stir almost constantly)
2 cups Heavy Whipping Cream, Pinch Chili Flakes, 1 teaspoon Chicken Base
Once the cream is simmering, stir in the parmesan cheese. Cook until the cheese is melted and the sauce has thickened slightly.
¾ cup Parmesan Cheese
Remove from heat and stir in the chopped basil.
¼ cup Fresh Basil Leaves
Stir the cooked pasta and shrimp into the sauce until they are fully coated.
Serve pasta topped with additional grated parmesan, and chopped basil if desired. Enjoy!