spicy shrimp and herbed cream sauce over pasta

This recipe is adapted from a recipe my sassy friend Jenn K. Not long after I moved to Hershey she was my visiting teacher. I loved having her visit. She always brought me a card with the visiting teaching message on one side and a recipe on the reverse side. She also brought a delicious treat that I could share with my family. This is a delicious, savory, spicy shrimp recipe!

spicy shrimp and herbed cream sauce over pasta (adapted from my friend Jenn K.)
1 pound pasta (Jenn uses penne)
1/4 cup olive oil
1 pound medium shrimp, peeled/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 Ro-tel tomatoes
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup chicken broth
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan

Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain the pasta and set aside. In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pinka nd is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside. ADd the tomatoes, 1/4 cup basil, 1/4 cup parsley and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the broth, clam juice and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta and the remaining herbs. Toss together until all ingredients are coated. Season to taste with salt and pepper. Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.