Ingredients

• 3 1/2 tablespoons kosher salt
• 1 pound bucatini, spaghetti or fettuccine
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 2 shallots, minced
• 1 pound cherry tomatoes, sliced
• 1 tablespoon paprika
• 1 teaspoon chile flakes
• 1 cup white wine
• 1 cup heavy cream
• 1 pound large shrimp, peeled and deveined
• 1/4 cup chopped fresh chives
• 3 tablespoons fresh parsley leaves, chopped

Instructions

1. Fill a high-sided skillet set over high heat with water. Add 3 tablespoons of the salt and bring to a boil. Add the pasta, and gently stir using tongs to make sure the pasta doesn't stick to itself. Cook the pasta for 12 to 14 minutes, and then drain.
2. In a large skillet set over medium heat, add the oil. When hot, add the garlic, shallots, tomatoes and the remaining 1/2 tablespoon salt. Saute until the onions are translucent, 2 to 3 minutes. Stir in the paprika and chile flakes, and saute for 1 to 2 minutes. Pour in the wine, scraping up any bits on the bottom of the pan. Bring to a simmer. Add the cream and return to a simmer for 1 minute. Add the shrimp and cover with the sauce. Cook, stirring to make sure the shrimp cooks through, 3 to 5 minutes. Add the chives and parsley, and toss to mix. Serve the shrimp and sauce over the pasta.